Recipe - Garden Summer Slaw

One half cup Nonfat mayonaise
One fourth cup Nonfat sour cream or yogurt
2 tablespoon Chopped fresh dill or
1 tablespoon Dry dill
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Lemon zest
One half teaspoon Pepper (or to taste)
One fourth teaspoon Salt
1 small Head green cabbage;
cored and finely shredded
(about 8 cups)
4 lg Carrots; peeled and
coarsely grated (about 2
cups)
1 lg Zucchini; coarsely
graged; (about 2 cups)

Date: Fri, 19 Apr 1996 16:43:25 0700 (PDT)

From: "Tina D. Bell" tdbell@altair.csustan.edu
In large bowl combine mayonaise, nonfat sour cream, dill, lemon juice and
peel, pepper and salt; stir well to blend. Stir in vegetables and coat
thoroughly. Refrigerate at least 1 hour and up to 24 hours. Serve
chilled. Makes 6 to eight servings.

per 1/8 recipe: 73 calories, 2 grams protein 10 grams carbohydrate.

NOTE: original recipe called for lowfat sour cream and reduced calorie
mayonaise, so nutritian would be different. (original had 3 grams fat per
serving)

FATFREE DIGEST V96 #109

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.