The secret to this low-fat, low-calorie coleslaw is the dressing made with yogurt and buttermilk to cut the mayonnaise. The carrots add color and sweetness to the cabbage. For even more color, use half red cabbage along with the green.
Prep Time: 15 minutes
Total Time: 15 minutes
1 head green cabbage, shredded (about 4 cups) (see Note)
2 large carrots, peeled and shredded
Sweet and Sour Creamy Dressing:
3/4 cup plain low-fat yogurt
1/4 cup buttermilk
2 Tablespoons mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
Pinch of cayenne pepper
Salt and freshly ground white pepper to taste
Garnish: shredded carrots
Select a head of cabbage that is reasonably solid and heavy for its size, with green outer leaves. Place the shredded cabbage and carrots in a salad bowl.
In a separate bowl combine yogurt, buttermilk, mayonnaise, vinegar, sugar, Dijon mustard, celery seed, cayenne pepper, salt, and white pepper. Whisk until smooth, or prepare in a food processor or blender.
Toss the cabbage and carrots with the dressing and allow to marinate for 2 to 3 hours or overnight.
Serve chilled, garnished with shredded carrots.