When the temperatures soar, it’s time to cool down with summer favorite foods. This summer coleslaw is low in fat and big on flavors. As our personal chef, I just know you’ll love it.
Ingredients
1 tablespoon low-fat mayonnaise
½ cup plain low-fat or fat-free yogurt
1 tablespoon water
2 teaspoons fresh lemon juice
½ teaspoon dill seeds
1 large green cabbage sliced thinly – approx. six cups
3 medium carrots – peeled and shredded
1 medium red onion – peeled and thinly sliced; approx. ¾ cup
Pinch of salt and pepper
¼ cup golden raisins – soak in hot water five minutes to plump.
In a large bowl combine yogurt, mustard, water, mayonnaise and juice. Add the remaining ingredients and toss to combine well. Add salt and pepper to taste. Cover and chill for two hours.
Coleslaw can be made a day before and refrigerated, covered. Try a little variety such as mixing in red cabbage, suey choy or other crunchy vegetables.
