Broccoli Cauliflower Cole Slaw
This recipe makes 5 cups (1o servings). Each serving contains 137 calories, 1g fiber, 5 g fat, 0 trans fat, 9 g carbohydrates, 14 g protein, 1 g saturated fat, 145 mg sodium.
3 cups shredded cabbage
1-1/2 cups of shredded carrots
1/2 cup chopped red onion
2 cups fresh cauliflower separated into small pieces
2 cups fresh broccoli florets separated into small florets
2 Tbsp. of canola oil or peanut oil
1/4 cup brown sugar
1/2 cup fat free Miracle Whip or Hellman’s reduced fat mayonnaise (2 grams of fat per serving)
3 Tbsp. lemon juice
1 tsp. prepared mustard
1/8 tsp. Worcestershire sauce
In a large bowl, combine the cabbage, carrots, onion, cauliflower, and broccoli. In a small bowl, whisk the dressing ingredients. Add the coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
These blogs were written by various members of the CHI Health care teams.