INGREDIENTS

- 2 tablespoons cider vinegar
- 2 tablespoons reduced-fat mayonnaise
- 2 teaspoons sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt, or to taste (optional)
- 1/8 teaspoon black pepper
- 4 cups very thinly sliced cabbage
- 1 large carrot, grated or shredded
- 1/2 red bell pepper, seeded and diced

Directions

n a large bowl, combine the vinegar, mayonnaise,
sugar, mustard, salt (if desired), and black pepper.
Whisk until well combined.

Add the cabbage, carrot, and pepper. Stir to coat the vegetables
with dressing. Serve immediately, or cover and refrigerate.
Leftover slaw will keep in the refrigerator 3 to 4 days.

Nutritional Facts

Nutritional Information Per Serving (3/4 cup):
Calories: 51, Fat: 2 g, Cholesterol: 2 mg, Sodium: 51 mg,
Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Polyunsaturated Fat

Serving Size

5