INGREDIENTS
1
package (12 ounces) broccoli slaw
3/4
cup nonfat sour cream
1/2
cup reduced-fat mayonnaise
3
tablespoons fresh or 1 tablespoon dried dill weed
1/3
cup chopped parsley
1‑1/2
tablespoons finely snipped chives
1
teaspoon garlic salt
1
to 2 tablespoons fresh lemon juice
1/2
cup dry roasted sunflower seed kernels
PREPARATION:
- Bring medium pot of water to a boil. Add coleslaw and cook 30 seconds to enhance green color and tenderness. Remove from heat, drain into colander and rinse coleslaw with cold water. Drain; blot excess water with paper towel.
- In blender or food processor, blend sour cream, mayonnaise, dill, parsley, chives, salt and lemon juice to taste. Blend on high until dressing becomes bright green in color. Pour over coleslaw; mix well. Add sunflower kernels and toss lightly; serve immediately
Tip
If cole slaw color darkens during blanching, it will brighten up when mixed with lemon juice in dressing. In a frightful hurry? Substitute creamy prepared salad dressing and mix with minced parsley for green color.
This recipe appears in:
Halloween
