Yield: 4 servings
|1½ cup||Cooked rice; room temperature|
|1 cup||Shredded red cabbage|
|1 cup||Shredded green cabbage|
|½ cup||Grated carrots|
|½ cup||Diced green bell pepper|
|¼ cup||Reduced-calorie mayonnaise|
|3 tablespoons||Sour cream|
|½ teaspoon||Celery seed|
|¼ teaspoon||Ground white pepper|
Combine rice, red cabbage, green cabbage, carrots and pepper in large bowl.
Blend mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and white pepper in small bowl; pour over rice mixture and toss lightly.
Makes 4 Servings.
Nutrition estimated by mastercook: 163 cals, 3g fat (19% cff) Recipe by:
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 25, 1999, converted by MM_Buster v2.0l.