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