Tangy Red Slaw
- 1 of 2 Cut cabbage in quarters and cut out tough stem. Thinly slice into shreds. Combine with onion and sweet red pepper in large bowl.
- 2 of 2 In small bowl, whisk vinegar, honey, mustard, caraway, salt and pepper. While whisking, add oil in a thin stream. Toss with cabbage mixture to coat. Cover with plastic; refrigerate 30 minutes to soften.
Servings Per Recipe: 8
Per Serving: 143 kcal cal., 2 g pro., 15 g carb., 1 g sat. fat, 9 g Fat, total, 0 mg chol., 136 mg sodium, 3 g fiber