This vegetarian recipe is a perfect summer staple because it’s entirely no-cook. It makes a great side dish, but it can also be a main course if you want to add beans or tofu to the cabbage mixture in step 1.
3 Points®
Ingredients
Instructions
- Combine the cabbage, coleslaw mix, carrots, bell pepper, and onion and in a serving bowl.
- To make the dressing, whisk together the sour cream, half-and-half, vinegar, brown sugar, and salt in a small bowl. Add the mayonnaise mixture to the cabbage mixture and toss to coat evenly. Sprinkle with the sesame seeds. Serve or cover and refrigerate up to 4 hours. Toss again just before serving.
- Yields 1 cup per serving.
Hardy
Lasha
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