University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Red and Green Cabbage Slaw
Total : 15 min

Ingredients:

  • 2½ cups thinly sliced red cabbage
  • 2½ cups thinly sliced green cabbage
  • ½ cup chopped yellow or red bell pepper
  • ½ cup grated carrot
  • 1/3 cup chopped red onion
  • 8 ounces reduced-fat cheddar cheese, cut into ¼-inch cubes
  • 1 tablespoon red wine vinegar
  • 1 cup fat free mayonnaise
  • 2 teaspoons Splenda
  • ¼ teaspoon celery seed

Directions:

  1. Combine vegetables and cheese in bowl.
  2. Mix mayonnaise, vinegar, Splenda and celery seed in a separate bowl.
  3. Pour mayonnaise mixture over vegetables and stir.
Exchange: 2 vegetable, 1 fat
Carbohydrate Units: 0.5
Nutrition Facts
Servings per Recipe:
12 ½-cup servings
 Amount Per Serving
 Calories 90      Calories from Fat 40
% Daily Value 
7%0% Total Fat 4.5g0g
2%0% Cholesterol   5mg0mg
8%0% Sodium   200mg0mg
2%0% Total Carbohydrate   7g0g
8%0%   Dietary Fiber   2g0g
0%   Sugars   0g
12%0% Protein   6g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: