Ingredients
3 cups shredded cabbage1-1/2 cups shredded carrots1 cup chopped red onion2 cups fresh cauliflowerets2 cups fresh broccoli floretsDRESSING:1/2 cup fat-free mayonnaise1/4 cup packed brown sugar3 tablespoons lemon juice2 tablespoons canola oil1 teaspoon prepared mustard1/2 teaspoon salt1/8 teaspoon Worcestershire sauce
Preparation
In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
