Makes 4 to 6 servings
|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|
- 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
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.
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