Lunch: Crunchy, Creamy Coleslaw

Recipe by Amanda Haas With a combination of red and green cabbage, this yummy coleslaw dish will win anyone over! Serve with your favorite barbecue or taco meals.

Ingredients

3/4 cup reduced-fat mayonnaise
2 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons reduced-fat sour cream
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 cup shredded carrot (about 2 medium)
1/2 cup thinly sliced celery

Instructions

Combine first 7 ingredients in a large bowl, stirring with a whisk until smooth. Add cabbages, carrot, and celery; toss to coat. Cover and chill 1 hour.
Tip: The cabbage is thinly sliced, but you can also shred it, if you prefer. Use a box grater or the shredding disc on a food processor. Serve with pulled pork, chicken, or Fish Tacos with Lime Crema and Mango Salsa.

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