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If you'd like to make a summer barbecue festive, bring out this eye-catching side dish. It's a great way to use up homegrown produce
Carol Gaus, Itasca, Illinois
Prep/Total Time: 15 min.
Yield: 6 servings.


· 4 cups shredded green cabbage
· 1 cup shredded red cabbage
· 1 medium green pepper, chopped
· 1 medium sweet red pepper, chopped
· 4 green onions, finely chopped


· 1 cup (8 ounces) reduced-fat sour cream
· 3 tablespoons tarragon vinegar or cider vinegar
· 1 tablespoon sugar
· 1 teaspoon salt
· 3/4 teaspoon celery seed
· 1/4 teaspoon white pepper


In a large bowl, combine the first five ingredients. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture and stir to coat. Serve immediately.

Nutrition Facts:
1 cup equals 140 calories, 4 g fat (3 g saturated tat), 13 mg cholesterol, 465 mg sodium, 21 g carbohydrate, 6 g fiber, 69 protein.

Carrot Two-Cabbage Slaw:
Use 3 shredded large carrots in place of the peppers.

Shredding Cabbage
To shred cabbage by hand, cut cabbage into wedges. Place cut side down on a cutting board. With a large sharp knife, cut into thin slices.



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