Lunch: Summer Slaw

Recipe by Kay Chun This is a classic, simple coleslaw recipe that stays nice and light with low-fat sour cream and milk.

Ingredients

1/2 small head red cabbage
1/2 small head green cabbage
2 carrots, peeled
3/4 cup mayonnaise
1/2 cup low-fat sour cream
1/4 cup low-fat milk
2 tablespoons white vinegar
1/4 cup chopped fresh parsley

Instructions

Cut the cabbages into quarters and discard the cores. Finely shred the cabbages and carrots.
In a large bowl, whisk together the remaining ingredients. Add the shredded cabbages and carrots and toss to combine well. Season to taste with salt and freshly ground pepper.

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