1 1/2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1 cup shredded carrots
1/4 cup finely sliced green onions
1 1/2 cups shredded jicama
1 tbsp lemon juice
1/4 cup cider vinegar
1/8 cup sugar substitute
1/2 tbsp organic honey
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 cup low-fat olive oil or canola mayonnaise
1/4 cup buttermilk
1/2 tbsp coarse-grained mustard
Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and the vinegar and it to the cabbage mixture. Using a small mixing bowl, combine the sugar substitute, the honey, salt, pepper, garlic powder and the onion powder, and whisk the ingredients together until the sugar and honey dissolve. Pour the sugar mixture over the cabbage mixture and toss to thoroughly combine. Cover with food-safe plastic wrap and place the coleslaw in the refrigerator for 20 to 30 minutes.
Using a small bowl, combine the mayonnaise, the buttermilk, and the mustard together until well blended. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.
COPYRIGHT 2010 (c) ANGELA SHELF MEDEARIS, THE KITCHEN DIVA!