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Lemony Italian Coleslaw

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Lemony Italian Coleslaw
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 12
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Lemon juice imparts refreshing citrus flavor to every bite of crunchy cabbage and fennel slaw.
By Betty Crocker Kitchens
Updated Dec 17, 2009

Ingredients

  • 3 cups thinly sliced fennel bulb (1 large bulb)

Dressing

  • 3/4 cup sour cream
  • 1 tablespoon sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 6 cups shredded green cabbage (1 small head)
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley
  • 1/3 cup sliced green onions (about 5 medium)

Steps

  • 1
    In small bowl, mix dressing ingredients; set aside.
  • 2
    In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

Tips from the Betty Crocker Kitchens

  • tip 1
    To save time, purchase preshredded coleslaw mix from the produce section.
  • tip 2
    Watching your calories? Use fat-free or reduced-fat sour cream.

Nutrition

80 Calories, 6g Total Fat, 1g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
125mg
5%
Potassium
190mg
6%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
7%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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