Smokey Cole Slaw Tuesday, March 27, 2012


1 Cup Reduced fat Sour Cream
1 Cup Reduced or Fat Free Mayonnaise
2 TBSP Dijon Mustard
2 TBSP Smoked Paprika
1/2 Cup Diced Yellow Onion
1/2 Cup Diced Red Bell Pepper
1/2 Cup Sugar (or Splenda)
1/3 Cup Vinegar
salt and Pepper To Taste
1 Head Cabbage - Shredded
1 Red Onion – cut in half and then into thin half rings


Add all ingredients except cabbage and red onion to a food processor and puree until smooth. Season with salt and pepper. Toss 3/4 of the sauce with the cabbage and red onion. Add more sauce depending on how wet you like your slaw. Season again with salt and pepper. Refrigerate for at least an hour before you serve. Can be refrigerated for up to three days.

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