Sweet "N" Sour Caribbean Slaw

Sweet ‘N’ Sour Caribbean Slaw (thank you Megan Sandy Spring Bank)

1 ½ cups shredded red cabbage (from 10 ounce package)
1 2/2 cups coleslaw mix (from 16 ounce package) [I’ve also used the broccoli slaw mix]
½ cup packaged matchstick-cut carrots
½ red bell pepper, thinly sliced
½ small sweet onion, thinly sliced (I don’t like onions so didn’t add it.]
2 tablespoons light sour cream
2 tablespoons fat-free half-and-half
2 tablespoons white vinegar
2 tablespoons brown sugar
½ teaspoon salt
1 teaspoon sesame seeds. Preferably toasted

Combine the cabbage, coleslaw mix, carrots, bell pepper and onion in a serving bowl.
To make the dressing, whisk together the sour cream, half-and-half, vinegar, brown sugar and salt in a small bow. Add mixture to the cbbage mixture and toss to coat evenly. Sprinkle with sesame seeds. Serve or cover and refrigerate up to 4 hours. Toss again just before serving.

Per Serving (1 cup); 75 Cal. 2 g fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 334 mg Sod, 14 g Carb, 2 g Fib, 2 g Prot, 52 mg Calc. Points value: 1.

“Hit the Spot” Weightwatchers cookbook