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Cook'n with Betty Crocker 
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Tangy Coleslaw |
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Serves: 6 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Chill: 2 hr 4 cups finely chopped cabbage (1 pound) 1/2 cup chopped peeled jicama 1 small green bell peppers, chopped (1/2 cup) 1 small carrot, shredded (1/2 cup) 1 medium onion, diced (1/2 cup) 6 medium radishes, sliced (1/2 cup) Tangy coleslaw: 3 tablespoons packed brown sugar 3 tablespoons red wine vinegar 3 tablespoons water 1 tablespoon vegetable oil 1/4 teaspoon salt 1 clove garlic, finely chopped 1. Make Tangy Dressing. Toss dressing and remaining ingredients. Cover and refrigerate about 2 hours or until chilled. Tangy Dressing Mix all ingredients. NUTRITION INFORMATION 1 Serving Calories 75 (Calories from Fat 25) Fat 3g (Saturated 0g) Cholesterol 0mg Sodium 115mg Carbohydrate 14g (Dietary Fiber 3g) Protein 1g % DAILY VALUE: Vitamin A 16%; Vitamin C 58%; Calcium 4%; Iron 4% DIET EXCHANGES: 3 Vegetable From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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