- 1 of 2 In a large bowl, stir together the broccoli slaw, red cabbage and carrots. In a medium-size bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, salt and pepper.
- 2 of 2 Fold the mayonnaise mixture into the vegetables and stir until well combined. Cover and refrigerate 4 hours or overnight.
Servings Per Recipe: 12
Per Serving: 8 g carb., 3 g pro., 114 kcal cal., 2 g sat. fat, 13 mg chol., 8 g Fat, total, 380 mg sodium, 2 g fiber