Cabbage Fuji Slaw
Excellent served with grilled meat or poultry .

• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1/2 cup low fat mayonnaise (we used Hellmann's®)
• 1/4 cup reduced fat sour cream
• 2 tablespoons cider vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 large unpeeled Fuji apple - cored, quartered, and thinly sliced
• 2 tablespoons finely chopped fresh Italian parsley (optional)

In a large bowl, combine the green and red cabbages; set aside. In a
medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery
seed, salt, and pepper. Add the apple slices. Pour over the cabbage and
toss gently until coated. Cover and chill 1 hour or longer. To serve,
spoon into salad bowls and sprinkle with the parsley (if desired).

Per Serving: 127 Calories; 3g Fat (21.2% calories from fat); 1g
Saturated Fat; 2g Protein; 25g Carbohydrate; 4g Dietary Fiber; 3mg
Cholesterol; 523mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates.

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