Thursday, October 30, 2008

Blue Cheese Coleslaw

1 medium green cabbage (about 2 lbs), shredded (about 12 cups)
1 small red onion, slivered
1/4 c. chopped fresh parsley
1 tbl Splenda
1 tsp salt
1/4 c. tarragon or white wine vinegar
1/2 c. light mayonnaise
1/2 c. reduced-fat sour cream
1/2 c. crumbled blue cheese

Mix the cabbage, onion, and parsely together in a large bowl.

Combine the rest of the ingredients in a medium bowl.

Pour the dressing over the cabbage mixture and toss until well coated. Cover and refrigerate at least 30 min.

6-8 servings

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