|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Coleslaw |
|
Serves: 8 Print this Recipe4 cups cabbage, shredded 2 cups carrots, shredded 3/4 green onion, thinly sliced 2/3 cup cider vinegar 1 tablespoon dijon style mustard 1 1/2 teaspoons paprika 1 teaspoon mustard seeds 1/2 teaspoon celery seeds 1/2 teaspoon black pepper, freshly ground 1/2 cup yogurt, nonfat 1/2 cup cottage cheese, low-fat 1. Combine cabbage, carrots, and onions in a large bowl. 2. Combine remaining ingredients in a blender of food processor and whirl just until smooth. Pour over vegetables and refrigerate overnight. Food exchanges per 1-cup serving: 1 VEGETABLE, trace FAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Minestrone Navy Bean Soup Matzo Ball Soup Matzo Balls Manhattan Clam Chowder Corn Chowder Vegetable-Beef Soup Split Pea Soup Vegetable Soup Lentil Soup Potato and Turnip Soup Greek Lemon Soup Open-Faced Tuna Melts Pita Pockets Mini Pizzas Sloppy Joes Baked Macaroni and Cheese Baked Beans Turkey Chili Chili Deluxe with Vegetables New Potato Salad German Potato Salad Coleslaw Special Fruited Coleslaw |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
