Nevada’s Best Tangy Coleslaw
- CKD non-dialysis
- 6 cups green cabbage
- 4 cups red cabbage
- 1/4 cup sweet onion
- 1/2 cup 1% low fat milk
- 1/2 cup sour cream
- 1/2 teaspoon celery seed
- 1/2 teaspoon Tabasco® hot pepper sauce
- 3 tablespoons white vinegar
- 1 small garlic clove
Shred cabbage and mix together in a large bowl. Finely chop onion and add to cabbage; set aside.
Combine milk, sour cream, celery seed, Tabasco® sauce, vinegar and minced garlic.
Pour dressing over cabbage mixture.
Refrigerate 2 hours, serve and enjoy.