RAINBOW COLE SLAW

 

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2/3 cup reduced‑calorie mayonnaise

1/2 tsp sugar

1/4 tsp salt

1 small head red cabbage, shredded

1 small head green cabbage, shredded

2 carrots, peeled and shredded

1 yellow bell pepper, seeded and thinly sliced

1 small white onion, thinly sliced

11/2 tsp celery seeds

 

1. In a small bowl, whisk the mustard and lemon juice; whisk in the mayonnaise, then the sugar and salt.

2. In a large serving bowl, mix the red cabbage, green cabbage, carrots, bell pepper, onion and celery seeds.

Drizzle with the dressing; toss to coat.

 

Per Serving: 123 Calories, 7g Total Fat, 1 g Saturated Fat, O mg Cholesterol, 260mg Sodium, 13g Total Carbohydrate, 3g Dietary Fiber, 2g Protein, 78mg Calcium

 

POINTS per Serving: 2

 

Recipe adapted from Weight Watchers Dining with the Duchess. 1998 by the Duchess of York and Weight Watchers International, Inc. All rights reserved. Reprinted by arrangement with Simon & Schuster, Inc.

 

Makes 8 Servings