Cabbage and Bell Pepper Slaw

Cabbage and Bell Pepper Slaw

(makes 24 servings)

8 cups (560 g) shredded green cabbage
1 cup (226 g) finely chopped green bell pepper
1 cup (226 g) finely chopped red bell pepper
4 scallions, white part only, thinly sliced
1/2 cup (128 g) reduced-fat mayonnaise
1/2 cup (120 ml) 1% buttermilk
1 tablespoon (15 ml) cider vinegar
2 teaspoons (10 ml) sugar or sugar substitute
1 teaspoon (5 ml) Dijon mustard
1/8 teaspoon )0.6 ml) Tabasco sauce
salt (optional) and freshly ground pepper to taste

  1. In a large salad bowl, combine the cabbage, bell pepper, and scallion.
  2. In a medium bowl, whisk together the remaining ingredients. Pour over cabbage mixture; toss. Use at once or cover and refrigerate until ready to serve.

Per serving: 30 calories (53% calories from fat), 1 protein, 2 g total fat (0.4 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 54 mg sodium
Diabetic exchanges: 1/2 fat (vegetable portion is FREE)