Monday, October 19, 2009

Sweet and Tangy Creamy Coleslaw

Most people associate creamy coleslaw with summertime picnics and barbeques, but we eat a lightened-up version year round. Jeff is not a fan of mayonnaise (what’s wrong with this man?), so we’ve created a lighter version that has much less mayonnaise than the standard calorie -laden concoction you can buy at the grocery store, but is still creamy and colorful. This variation on the American classic side dish gives us the nutrients of cabbage and a nice change from the ubiquitous green salad.

The recipe makes a ton of  “cold slaw,”  which I use during the week. For a simple dinner, grill or bake chicken and serve the slaw as a salad. Add feta cheese or chicken for a light but satisfying lunch. Top some sliced, leftover pork with the slaw to make a yummy sandwich, or add cherry tomatoes for a tasty afternoon snack.
Sweet and Tangy Creamy Coleslaw

4 cups shredded green cabbage (1 pre-sliced bag)
2 cups shredded purple cabbage (1 small pre-sliced bag)
1 cup shredded carrots (1/2 small bag of shredded carrots)
3 green onions, thinly sliced
½ cup cilantro chopped
½ cup Hellman’s Light Mayonnaise
3 tbls. stone-ground mustard
¼ cup white balsamic vinegar
3 tbls. brown sugar
3 dashes Tabasco sauce
Salt and pepper to taste

In a large bowl, combine mayonnaise, white balsamic vinegar, brown sugar, mustard and Tabasco sauce. Add shredded cabbage, carrots, sliced green onions and cilantro. Chill for one hour.

Tips and Tidbits
Serve the coleslaw over sliced tomatoes or a handful of spinach or romaine lettuce.
This slaw lasts about 4 days in the refrigerator. To refresh the leftover slaw, add raisons, julienned red bell pepper, corn or feta cheese.
To reduce the calories even more, eliminate the mayonnaise and cut the mustard by half. You have to like a vinegary slaw to enjoy this low-cal version.

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