Zesty Cole Slaw
(makes 6 servings)
| 1 | pound,(454g) bag cole slaw mix |
| 1/2 | red bell pepper, about 4 ounces (120 g), cut into julienne strips |
| 1/4 | cup (50 g) nonfat mayonnaise |
| 1 | teaspoon (5 ml) ground cumin seeds |
| 1 | teaspoon (5 ml) ground coriander seeds |
| 1 | teaspoon (5 ml) sugar substitute, one to one |
| 1 | teaspoon (5 ml) Worcestershire sauce |
| 1 | teaspoon (5 ml) Dijon mustard |
| 1 | tablespoon (15 ml) malt or cider vinegar |
| juice of 1 lime |
- Place the cole slaw mix in a large bowl. Add the bell pepper.
- In a small bowl combine the remaining ingredients. Toss with the vegetables and allow to refrigerate for 1 to 3 hours before serving.
| Per Serving: | 37 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 115 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 1/2 vegetable) |
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