Appetizers
Dennis' Cole Slaw

Salad 1/2 head green cabbage, shredded and tossed with 1/4 teaspoon salt 1/2 large red bell pepper, diced 2 large carrots, shredded

Dressing 1 cup mayonnaise 1/2 cup sugar 1/4 cup red wine vinegar 1/2 tablespoon freshly ground black pepper 2 tablespoons celery seed

Let the cabbage and salt stand for at least 5 minutes.

Combine the salted cabbage, red bell pepper and carrots in a large bowl.

To prepare the dressing, combine mayonnaise, sugar, vinegar, pepper and celery seed in a small bowl and whisk until smooth.

Add the dressing to cabbage mixture and combine by hand, squeezing slightly, until well mixed. Transfer to a smaller container, cover and refrigerate overnight.

Notes

For a lower fat version, combine 1/4 cup ranch dressing, 3/4 cup non-fat Greek yogurt, and 2 tablespoons of fresh lemon juice, and whisk together until smooth. Substitute the mixture for the mayonnaise.

Makes 10 4-ounce servings.
Per serving: 463.4 calories; 17.1g fat (34.1% calories from fat); 30.6g protein; 43.5g carbohydrate; 96mg cholesterol; 154mg sodium.