Evening Edge
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Coleslaw With Sweet and Sour Creamy Dressing
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What Can I Bring?
Low-fat yogurt and buttermilk turn a traditionally mayonnaise-laden side dish into a light salad.
Perfect for: Casual suppers, pot lucks, cookouts.
Make and take: Assemble up to one day before; store in the refrigerator in a covered container.
Made famous by: Laurie Burrows Grad, who included a version of this reduced-fat recipe in her cookbook “Make It Easy, Make It Light” (Fireside, $22.75).
Tip: This side dish is the perfect accompaniment to Brunswick stew .
Hands on time: 15 minutes Total time: 15 minutes Serves: 6
Ingredients:
3/4 cup plain low-fat yogurt
1/4 cup buttermilk
2 tablespoons light mayonnaise
2 tablespoons cider vinegar
1 tablespoon granulated sugar
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
Pinch of cayenne pepper
Salt and freshly ground white pepper to taste
1 head green cabbage, shredded
2 large carrots, peeled and shredded
Instructions:
In a large bowl, whisk together the yogurt, buttermilk, mayonnaise, vinegar, sugar, mustard, celery seed and cayenne. Season to taste with salt and pepper. Add the cabbage and carrots and toss. Cover and chill for 2 hours to blend flavors, or overnight.
Nutrition:
Per serving: 74 calories (percent of calories from fat, 23), 3 grams protein, 11 grams carbohydrates, 2 grams fiber, 2 grams fat (1 gram saturated), 4 milligrams cholesterol, 95 milligrams sodium.
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