Smokey Coleslaw Monday, July 22, 2013


1/2 cup sour cream (low fat works fine)
1/2 cup mayonnaise (low fat works fine)
2 TBSP Dijon mustard
2 TBSP smoked paprika
1/2 cup onion, diced
1/2 cup diced red bell pepper
¼ to 1/2 cup sugar (or Splenda)
1/3 Cup Vinegar
Salt and Pepper To Taste
1 head cabbage - shredded
1 red onion - very thin julienne


Add all ingredients except cabbage and red onion to a food processor and puree until smooth. Season with salt and pepper. Toss the sauce with the cabbage and red onion. Season again with salt and pepper to taste. Serve or refrigerate for up to three days.


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