|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Servings |
|
7
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
8 oz Coleslaw mix
|
|
1 small Green Bell Pepper, seeded and chopped
|
|
4 oz Water Chestnuts
|
|
2 Tangerines, peeled, membrane removed, cut into bite sized pieces
|
|
1 t Dijon Mustard
|
|
1/4 C low fat Mayonnaise
|
|
2 T Rice Vinegar
|
|
1 t Honey
|
|
1/4 t Celery Seed
|
|
|
|
Salt and freshly ground Black Pepper, to taste
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
In small bowl, blend mustard, mayonnaise, vinegar, honey, celery seed, salt and pepper.
Refrigerate mixture for at least an hour to blend flavors.
|
|
|
In large bowl, combine coleslaw mix with green pepper, water chestnuts and tangerine pieces.
|
|
|
Pour dressing over coleslaw mix..toss to coat. Serve and enjoy.
|
|
|
|
|
Originally Submitted
6/24/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Tangerine Coleslaw recipe to your own private DesktopCookbook.
|