Colorful vegetables and a creamy, lightened up dressing turn a bag of coleslaw mix into this quick and easy California Coleslaw.
Servings: 6 servings
- 1/4 cup light sour cream
- 1/4 cup mayonnaise
- 2 tablespoons white sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- freshly ground black pepper , to taste
- 14 ounces 3-color coleslaw (a mixture of green and red cabbage and carrots)
- 1/2 cup diced white onion
- 1 small green bell pepper , diced
- 1 small red bell pepper , diced
- 1/2 cup shredded carrot
Combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper in a small bowl. Set aside.
In a large mixing bowl combine the 3-color coleslaw, diced onion, chopped bell peppers, and shredded carrot. Pour about half of the dressing over the top and toss to combine well.
Cover and refrigerate the coleslaw and remaining dressing separately for 30 minutes or up to an hour while you prepare the other items on your menu. Toss with as much of the remaining dressing as desired just before serving.
Make Ahead Directions:
To make it up to 24 hours in advance, cover and refrigerate the undressed coleslaw and dressing separately.
Toss the coleslaw with the dressing just before serving.
Serving: 0.5cup | Calories: 130kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 186mg | Potassium: 273mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2582IU | Vitamin C: 70mg | Calcium: 51mg | Iron: 1mg