Cole slaw is a great side side dish that’s a wonderful additional to so many meals. I particularly love it with barbecue and made it as an addition to slow cooked pork shoulder last week. To make a healthy cole slaw, I used the America’s Test Kitchen Healthy Family Cookbook recipe, which uses buttermilk, light mayo, and lowfat sour cream. The result is less calories and less fat- a 1-cup servings has 70 calories and 2 fat grams. Note that this recipe takes about two hours (non-work time) before it’s ready, so plan accordingly. You can also make the coleslaw ahead and refrigerate in an airtight container up to one day. Just taste before serving- you may need additional cider vinegar, salt, and or pepper.
1 head cabbage (cored and sliced thin)- I used a bag of prepared cabbage and carrot mix
2 carrots, peeled and shredded
1 teaspoons salt
1/4 teaspoon pepper
1 cup buttermilk
1/4 cup light mayo
1/4 cup lowfat sour cream
3 scallions, sliced thin
3 tablespoons minced fresh parsley
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
1. Toss the cabbage with the salt in a colander and let it sit for an hour until wilted. Rinse and drain the cabbage in cold water and dry thoroughly. Then add in the carrots. (Cabbage is naturally full of water which will end up watering down your cole slaw thus dulling its flavor unless you draw out some of the water first. Salting and draining the cabbage releases most of its liquid resulting in crisp crunch and better flavor.
2. Whisk all of the other ingredients in a bowl until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Cover and refrigerate until the flavors have blended (about an hour).
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