1 small cabbage, quartered
2 carrots, pared
1 small red onion
1/2 c. Kay's low-fat buttermilk dressing

Core cabbage and shred; shred carrots. Cut onion into small chunks. Combine vegetables in large bowl. Add Kay's buttermilk dressing. Toss until evenly coated.

Cover and refrigerate for at least 1 hour.

Makes 4 servings 91 calories each

Submitted by: Karen LaValley