Ingredients
- Servings: 6
- 1/2 cup low-fat mayonnaise
- 1/4 cup rice wine vinegar
- 1/4 teaspoon ground black pepper
- 1/2-1 teaspoon salt
- 1 pinch dried dill weed (optional)
- 1/4 cup fresh cilantro leaves, chopped (optional)
- 1/2 teaspoon sugar
- 1/3 cup onion, sliced thinly
- 16 ounces cabbage coleslaw blend
Recipe
- 1 combine first 6 ingredients in a large salad bowl.
- 2 add onion and coleslaw, toss to coat with dressing.
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