Evening Edge
What’s For Dinner?
Coleslaw With Sweet and Sour Creamy Dressing
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Low cal:
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


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