My mother used to make this salad, which stays crunchy for days and travels well for lunches and potlucks.
—Deb Darr, Falls City, OR
Prep: 15 min. + chilling • Makes: 16 servings
In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.
¾ cup: 146 cal., 11g fat (2g sat. fat), 5mg chol., 239mg sod., 11g carb. (9g sugars, 2g fiber), 1g pro.