Ingredients
Dressing
- 1 cup low-fat buttermilk
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoon rice wine vinegar
- 1 tablespoon dijon-style mustard
- 2 teaspoon sugar
- 1/4 teaspoon to 1/2 teaspoon salt
Cole slaw
- 1 cup low-fat buttermilk
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoon rice wine vinegar
- 1 tablespoon dijon-style mustard
- 2 teaspoon sugar
- 1/4 teaspoon to 1/2 teaspoon salt
- 2 green apples, suas pippin or granny smith, peeled, cored, and cut up
- 1 tablespoon rice wine vinegar
- 1 cup shredded carrots
- 1/2 cup finely diced green onion (green and white parts)
- 2 cup each chopped green cabbage and red cabbage
Preparation
Baking Directions:
1.Dressing: In large serving bowl whisk all dressing Ingredients together.
2.Slaw: In medium bowl toss apple pieces in rice wine vinegar.
Pour off excess vinegar.
Add apples to dressing mixture in serving bowl.
Toss to coat.
3.Add remaining slaw ingredients to serving bowl.
Do not mix.
Cover and chill until serving time.
Just before serving, toss to coat all ingredients with dressing.
