1/4 to 1/3 cup sugar
1/4 cup vinegar
2 tablespoons water
1/4 cup salad oil
1 teaspoon celery seeds
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup dairy sour cream
8 cups shredded cabbage with carrot (coleslaw mix)
1/2 cup chopped green sweet pepper
For dressing, in a small saucepan, combine sugar, vinegar, and water; heat and stir until the sugar dissolves.
In a blender container, combine sugar mixture, salad oil, celery seeds, salt, and black pepper; cover and blend until well mixed. Add sour cream; cover and blend just until combined.
In a large bowl, combine shredded cabbage and sweet pepper; add dressing. Toss to combine. Serve immediately. (Or cover and chill in the refrigerator for up to 4 hours. Stir before serving.)
Recipe makes 8 to 10 side-dish servings.
Serving size: 1/2-cup
Calories: 122; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 3mg; Sodium: 56mg; Carbohydrates: 12mg Protein: 1g; Fiber: 2g
You may also like...
Share This Page