Colorful Coleslaw

Last year, I went to my friend Greg’s Super Bowl party. He’s a great cook and always goes crazy on Super Bowl weekend. He starts the day with his famous Breakfast Ribs in the morning. He then moves on to jambalaya, brats, and by evening, there are “Dessert Ribs.” It’s one of the few days I indulge in a few bites of everything, because it’s all just so insanely good! And it doesn’t hurt that he never even lets me help, so I get a true day off. Last year, the menu also included the most incredible coleslaw I’d ever eaten. I took one bite and was hooked. I started picking it apart and within three days, I created this version that is now my all-time favorite coleslaw recipe. Something about the combo of creamy dressing, fresh herbs, and two varieties of onions had me craving it. Add to that the fact that traditional coleslaw has about 266 calories, 23 grams of fat, 3 grams of saturated fat, and 20 milligrams of cholesterol, and you’ll understand why I see this one as 100 percent delicious, and guilt free.

Ingredients

1/3 cup light mayonnaise
1/3 cup fat-free plain yogurt
2 tablespoons apple cider vinegar
1 tablespoon fat-free milk
2 teaspoons sugar
4 cups packed shredded green cabbage
3-1/2 cups packed shredded red cabbage
1/2 cup shredded carrots
1/2 cup chopped fresh parsley
1/4 cup red onion slivers
1/4 cup chopped whole green onion
1/4 teaspoon salt, or to taste Black pepper

Instructions

Whisk the mayonnaise, yogurt, vinegar, milk, and sugar in a large resealable container. Add the green and red cabbage, carrots, parsley, red onion, and green onion. Stir until well combined. Season with salt and pepper to taste. Seal the container and refrigerate for 3 hours to 2 days.

Each heaping 3/4 cup serving has: 92 calories, 3 g protein, 13 g carbohydrates, 4 g fat, trace saturated fat, 4 mg cholesterol, 3 g fiber, 249 mg sodium

You save: 174 calories, 19 g fat, 3 g saturated fat

Traditional serving: 266 calories, 1 g protein, 16 g carbohydrates, 23 g fat, 3 g saturated fat, 20 mg cholesterol, 1 g fiber, 246 mg sodium