This is an ever-so-slightly updated version of the creamy cabbage salad that you’ll find at almost any barbecue or picnic.
1 small head of green cabbage, shredded
1/2 small head red cabbage, shredded
2 medium carrots, grated
1 small onion, grated
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1 tablespoon lemon juice or buttermilk
1-2 teaspoons Louisiana-style hot sauce
1 tablespoon sugar
1/2 teaspoon celery salt
1/2 cup reduced-fat mayonnaise (I used Kraft’s Olive Oil Mayo)
1/4 cup reduced-fat sour cream
Salt and pepper to taste
Grate cabbage, carrots, and onion into a large bowl.
In a small bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage mixture and toss to coat thoroughly. Cover and stash in the fridge for at least an hour so the flavors get to know each other. Toss again, taste and adjust seasonings, then serve immediately.
This may well be my favorite coleslaw recipe. It’s creamy and flavorful without crossing over into being gloppy and heavy. It’ll stand up to barbecue or burgers, but won’t overwhelm them. Making it with lemon juice gives it a brighter taste, while using buttermilk makes it creamier.
Switching to light mayo and sour cream keeps the creaminess, but really cuts the fat. 1/2 cup is about 100 calories and only 1 Weight Watchers point.