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URL: http://www.diabetesselfmanagement.com/recipes/salads/fall-harvest-coleslaw/print/

Fall harvest coleslaw

Preparation time: 10 minutes
Chilling time: 1 hour

1 head (one pound) green cabbage
2 large carrots, peeled
1/2 cup chopped red onion
1/2 cup diced apple (any variety)
1/2 cup dried cranberries
1/4 cup poppy seed salad dressing
1/4 cup light mayonnaise

Core cabbage, and shred in food processor; it will yield about 4 cups. Place cabbage in a large mixing bowl. Shred carrots in processor and combine with cabbage. Add remaining ingredients and stir well. Cover and chill in refrigerator at least 1 hour before serving.

Yield: 10 servings
Serving size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 80
  Carbohydrate: 11 g
  Protein: 0 g
  Fat: 4 g
  Saturated fat: 0 g
  Cholesterol: 1 mg
  Sodium: 48 mg
  Fiber: 2 g

  Exchanges per serving: 1 starch, 1 fat
  Carbohydrate choices: 1

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