Broccoli Slaw Recipe

1/2 cup sliced black olives
4 cups broccoli slaw mix (or shredded cabbage)
2 large carrots
1 large red bell pepper

Dressing:
1/2 cup fat free mayonnaise
1/4 cup seasoned rice vinegar
1/4 teaspoon celery seed
Salt and pepper to taste

Shred carrots and thinly slice red bell pepper. Combine olives, slaw mix, carrots, bell peppers and toss. Combine all dressing ingredients in a small bowl and whisk together. Add dressing to vegetables and toss well to coat. Refrigerate at least 1 hour.

Makes 6 Servings
Serving Size: 6 ounces

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