Crunchy Coleslaw

·        ¼ cup mayonnaise 

·        ¼ cup sour cream

·        2 Tbsp white wine vinegar 

·        Kosher salt and pepper 

·        3 Tbsp prepared horseradish, squeezed of excess liquid 

·        1/4 sweet onion, finely chopped 

·        1/4 cup fresh dill, roughly chopped 

·        1/2 small red cabbage (about 8 oz), cored and chopped 

·        1/4 small green cabbage (about 8 oz), cored and chopped 

·        2 Kirby cucumbers (about 8 oz), cut into 1/4-in. pieces 

·        2 stalks celery, cut into 1/4-in. pieces 

·        1 Granny Smith apple, cored and cut into 1/4-in. pieces 

·        1/2 cup walnuts, toasted and chopped (optional) 

 In a large bowl, whisk together the mayonnaise, sour cream, vinegar and 1/2 tsp each salt and pepper. Stir in the horseradish and onion, then the dill.

Add the cabbages, cucumbers, celery and apple and toss to coat. Fold in the walnuts (if using). 

PER SERVING 100 CAL. 6 G FAT (1 G SAT FAT).

5 MG CHOL. 215 MG

Woman’s day June 2015