Overnight Slaw

Prep: 15 min., Cook: 4 min., Chill: 8 hours

Yield: Makes 8 servings (serving size: 1 cup)

Ingredients

• 6  cups  shredded cabbage (about 1 3/4 pounds)*
• 1  cup  shredded red cabbage*
• 1/2  cup  shredded carrot*
• 1/2  cup  chopped red bell pepper
• 2  green onions, diagonally sliced
• 1 1/2  tablespoons  sugar
• 3  tablespoons  white wine vinegar
• 3  tablespoons  vegetable oil
• 1/2  teaspoon  celery seed
• 1/2  teaspoon  mustard seed
• 1  teaspoon  coarse-grained Dijon mustard
• 1/4  teaspoon  salt
• 1/8  teaspoon  pepper
• 1/2  (4-ounce) package crumbled feta cheese

Preparation

Combine 6 cups shredded cabbage and next 4 ingredients in a large bowl.

Stir together sugar and next 7 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Remove from heat; cool completely. Pour dressing over cabbage mixture; toss well. Cover and chill 8 hours. Toss with feta cheese just before serving.

*1 (16-ounce) package slaw mix may be substituted for shredded cabbages and carrot.

Nutritional Information

Calories:

98 (62% from fat)

Fat:

7g (sat 1.5g,mono 3.5g,poly 1.7g)

Protein:

2.2g

Carbohydrate:

7.7g

Fiber:

0.7g

Cholesterol:

6mg

Iron:

0.6mg

Sodium:

188mg

Calcium:

70mg