Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 1/2 cup cabbage, shredded (about 1/2 medium cabbage)
• 1/4 cup carrots, shredded
• 1/4 cup green pepper, chopped
• 2 Tbsp onion, minced
• 1/4 cup celery, chopped

DRESSING:

• 1/4 cup lite mayonnaise
• 1 Tbsp vinegar
• 1/2 tsp Sweet & Low®
• 1/2 tsp salt
• 1/2 tsp celery seed

Combine all vegetables in a large bowl. Mix well and set aside. Mix together mayonnaise, vinegar, sugar, salt, and celery seed. Pour over vegetables and mix well. Refrigerate until ready to serve.

Yield: 8 servings (1/2 cup). Calories: 46 per 1/2. Exchanges: 1 vegetable and 1/2 fat. Cholesterol: 4 Mg; SF: less than 1 Gm; Sodium: 269 Mg; PRO: 2 Gm; CHO: 5 Gm; Fat: 2 GM.

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