Yield: 1 servings
|2½ pounds||Head of cabbage shredded|
|1||Carrots; shredded, up to 2|
|1 small||Onion; shredded|
|4 tablespoons||White vinegar|
|4||Heaping tbs lowfat sour cream|
|6||Heaping tbs lowfat mayo|
Combine all throughly and mix well with shredded veggies. Refrig overnight and serve next day.
Posted to EAT-LF Digest by bk55238@... on Jun 4, 1999, converted by MM_Buster v2.0l.