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Ingredients
¼ cup low-fat mayonnaise
½ cup nonfat sour cream
¾ cup white vinegar
½ cup apple juice
2 tablespoons lemon juice
¾ cup sugar
½ tablespoon salt
1 tablespoon white pepper
½ tablespoon celery seed
2 tablespoons dried dill
Nutritional analysis per serving
31 grams carbs; 11 milligrams cholesterol; 191 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 261 milligrams sodium; 1 gram protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix dressing, sprout slaw and chill.
Private Notes
Comments
Substitute quality plain Greek yogurt for the mayo and sour cream. Limes = Lemons. Celery Seed is low impact. Add a good, strong mustard like Colmans to kick it up. Use brown sugar instead of refined white sugar.
Interesting flavor. I’m used to a creamier, less liquid slaw dressing but this one might grow on me.
Substitute quality plain Greek yogurt for the mayo and sour cream. Limes = Lemons. Celery Seed is low impact. Add a good, strong mustard like Colmans to kick it up. Use brown sugar instead of refined white sugar.
How much cabbage, Marian? I used the ratio as the basis for a slaw to top pulled pork. I left out the juices and cut the sugar. We might use cider vinegar next time. I used reduced fat sour cream. I've made it with real (tm) mayo, and Miracle Whip Light!
This recipe is actually meant to accompany Ms. Burros's Sprout Slaw recipe here: https://body-change.today/recipes/1374-sprout-slaw%3C/a%3E. We'll add a link within the recipe text.