Prep time: 15 minutes Cook time: none Serves: 12 servings 3/4 cup reduced-fat sour cream
1 1/2 tablespoons apple cider vinegar
1 tablespoon light-brown sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
6 cups finely shredded red cabbage
2 cups julienne carrot strips
4 tablespoons snipped fresh chives
Mix the ingredients for the dressing, stir together the sour cream and cabbage mixtures, and sprinkle with chives.
1. Stir together the sour cream, vinegar, brown sugar, salt, and pepper in a small bowl. Cover and refigerate dressing until ready to serve (can be prepared up to threedays ahead).
2. Just before serving, stir together the cabbage and carrots in large serving bowl; add the dressing and 2 tablespoons chives and mix well.
To Serve: Garnish with the remaining 2 tablespoons chives. PER SEERVING (2/3 cup): 43 calories, 1 g protein, 2 g fat (1.1 g saturated), 110 mg sodium, 6 mg cholesterol, 0.4 mg iron, 45 mg calcium.