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Recipe tags: Easy, No Cook, Quick, Vegetarian

Salads and salad dressings

Nevada’s Best Tangy Coleslaw

Recipe submitted by DaVita dietitian Elaine from Nevada.

Yield: 10 cups

Serving size: 3/4 cup

Ingredients

• 6 cups green cabbage, shredded
• 4 cups red cabbage, shredded
• 1/2 cup nondairy creamer
• 1/2 cup sour cream
• 1/2 teaspoon celery seed
• 1/2 teaspoon Tabasco® sauce
• 3 tablespoons white vinegar
• 1/4 cup mild onion, finely chopped
• 1 small clove garlic, minced

Preparation

1. Mix shredded green and red cabbage together in a large bowl and set aside.
2. Combine nondairy creamer, sour cream, celery seed, Tabasco® sauce, vinegar, onion and garlic.
3. Pour dressing over cabbage mixture.
4. Refrigerate 2 hours, serve and enjoy.

Nutrients per serving

• Calories: 59
• Protein: 1 g
• Carbohydrate: 7 g
• Fat: 3 g
• Cholesterol: 4 mg
• Sodium: 27 mg
• Potassium: 200 mg
• Phosphorus: 34 mg
• Calcium: 47 mg
• Fiber: 1.6 g

Renal and Renal Diabetic Food Choices

• 1 -1/2 vegetable, medium potassium
• 1/2 fat

Carbohydrate Choices

•  1/2 

Helpful hints

• Serve as a side dish or as a topping on a pork, beef or chicken sandwich.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  linda S. says:

For the Nevada Tangy Coleslaw, does one use liquid or powder non dairy creamer?

Reviewed: Apr. 30, 2008, 3:13 PM  -  Inappropriate review?   

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