Coleslaw

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
45
protein 
2 g
sodium 
168 mg
carbohydrates 
10 g
fat 
Trace
fiber  
2 g
cholesterol 
0 mg
Servings 
12 (½ cup ea.)
Ingredients 

2 cups shredded green cabbage
1 cup shredded carrots
2 cup shredded jicama

Dressing
1 cup non-fat sour cream
¼ cup white distilled vinegar
¼ cup cane sugar
1 tsp celery salt
Pinch freshly ground black pepper

Instructions 
  1. In a large bowl, combine vegetables and toss until thoroughly mixed.
  2. Combine all dressing ingredients in a small bowl and mix thoroughly.
  3. Add dressing to vegetables and toss until evenly coated.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.