Memorial Day.....Part 2......Cole Slaw

Okay....now on to Coleslaw!!!

I have 3 different coleslaw recipes for you to choose from.

SIMPLE COLESLAW

Makes 12 Servings

1 Serving = @1 Cup = 1 PointsPlus™

1 small head (2 lbs) green or red cabbage, thinly sliced (@14 cups)

1 small red onion, thinly sliced
6 TBSP red wine vinegar
3 TBSP Extra Virgin Olive Oil
1/2 tsp salt
freshly ground black pepper (to your own taste)

In a large bowl, combine the cabbage and onion. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Drizzle the dressing over the veggies. Toss to mix.

CONFETTI COLESLAW

Makes 16 Servings

1 Serving = 1/2 Cup = 1 PointsPlus™

1/2 cup fat-free mayonnaise

2 TBSP white wine vinegar
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1 1/2 cups shredded carrots
1 EACH red and yellow bell peppers, cut into thin strips
1/2 cup thinly sliced scallions

In a large bowl, whisk together mayonnaise, vinegar, mustard, salt and pepper. Add cabbage, carrots, bell peppers and scallions, tossing to combine. Refrigerate until ready to serve.

KFC COLESLAW CLONE

Makes 6 Servings

1 Serving = 1 Cup = 1 PointsPlus™

8 cups cabbage, finely chopped
1/4 cup carrot, finely chopped
2 TBSP onion, minced
1/3 cup Splenda granulated
1/2 tsp salt
1/8 tsp pepper
1/4 cup fat-free milk
1/2 cup fat-free mayonnaise
1/4 cup buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice

Be sure the cabbage and carrots are chopped up into very fine pieces, about the size of rice. Using a food processor will make this easier.

Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion. Mix well. Cover and refrigerate for at least 2 hours before serving.

Next stop......Potato Salad! YUM

Later!

Loving Life(time)!
Jan