Buttermilk Coleslaw

4 cups shredded cabbage
2 tablespoons lemon juice
2 teaspoon sugar
½ teaspoon celery salt
¼ teaspoon pepper
Dash Garlic Powder
1 cup fresh nonfat buttermilk or plain nonfat yogurt

I prefer cabbage shredded by hand for salads. Some people prefer the convenience of the food processor. To shred the cabbage by hand use a thin sharp knife and cut it into skinny strips. Either way, measure the cabbage after chopping it. When you have a quart of it, dump it into a big bowl. Add the lemon juice, sugar, celery salt, pepper, garlic powder and fresh buttermilk. Stir the mixture together to get the seasonings evenly distributed. Chill until serving time, or for at least 2 hours so the full flavor can come out.

Dry buttermilk doesn't work so well in this recipe. Please only use fresh buttermilk. If you absolutely must substitute for the buttermilk, then use an equal amount of fresh yogurt instead; homemade is fine.

Makes 6 servings.

Per Serving (excluding unknown items): 36 Calories; 1g Fat (11.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Kiy Note: My plan is to use the packaged shredded cole slaw, I don't chop cabbage! :)

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