|
by
Terry Bradley - 2004 Conference Cookbook
|
16
oz. |
Bag Shredded Cabbage & Carrot Cole Slaw Mix |
|
12
oz. |
Bag Shredded Broccoli, Carrot & Red Cabbage Slaw Mix |
|
1
to 1 ½ cups |
Mayonnaise (Low Calorie or Low Fat is fine) |
|
¾
cup |
Sour Cream (Low Fat is fine) |
|
¾
cup |
Apple Cider Vinegar |
|
2
tsp. |
Garlic Powder |
|
2
tsp. |
Onion Powder |
|
1
tsp. |
Salt (or to taste) |
|
½
tsp. |
Pepper (or to taste) |
Directions:
1.
Mix
the dressing ingredients together in a large bowl.
2.
Add
the shredded vegetables and toss well to coat.
3.
Keep
mixture refrigerated until you’re ready to serve.
      
|
