Red Cabbage Slaw
5 cups thinly
sliced red cabbage (about 1 1/2 pounds)
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
Per Serving: 103 Calories; 4g Fat (31.3% calories from fat); trace Saturated Fat; 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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