Creamy Cabbage Slaw

Creamy Cabbage Slaw

1 medium head green cabbage, quartered, cored, and shredded

1 medium carrot, peeled and shredded

½ small onion, shredded

2 teaspoons table salt

¾ cup fat free mayonnaise

⅓ cup reduced-fat sour cream

1½ tablespoons white vinegar

1 tablespoon granulated sugar (or equivalent sugar substitute)

1 teaspoon celery seeds

½ teaspoon fresh ground black pepper

Place a colander in a large mixing bowl and toss cabbage, carrot, onion, and salt until combined. Let stand until cabbage wilts, about 1 hour. Rinse cabbage mixture under cold water and drain. By handfuls, squeeze cabbage mixture to remove additional moisture and place on paper towels. Whisk mayonnaise, sour cream, vinegar, sugar (or sugar substitute), celery seeds and pepper in large bowl. Stir in cabbage mixture, cover and refrigerate 30-60 minutes or until chilled.Serves eight.Cook's note: You could use a small head of red and a small head of green cabbage instead of a medium head of green cabbage and the nutrition values would remain the same.@Recipe nutrition:Nutrition values per serving (with sugar): 75 calories (19.4 percent from fat), 1.6 g fat (0.8 g saturated), 14.4 g carbohydrates, 3.1 g fiber, 3.8 g protein, 5 mg cholesterol, 320 mg sodium.