Nevada’s Best Tangy Coleslaw | Kidney-Friendly Recipes | DaVita

Ingredients

• 6 cups green cabbage
• 4 cups red cabbage
• 1/4 cup sweet onion
• 1/2 cup 1% low fat milk
• 1/2 cup sour cream
• 1/2 teaspoon celery seed
• 1/2 teaspoon Tabasco® hot pepper sauce
• 3 tablespoons white vinegar
• 1 small garlic clove