By Sandy Hu
Growing up, my mom used to make a tart and sweet coleslaw with lemon juice and sugar, but I prefer the creamy kind made with mayonnaise. Still, I’m concerned about the fat – especially with all the rich fixings that tend to accompany coleslaw as part of the typical barbecue meal.
In the current issue of Bon Appétit, a recipe for coleslaw calls for two parts of nonfat Greek yogurt to one part of mayo. What a great solution! I tried out the idea for our Fourth of July barbecue and loved the results.
The triumvirate of sides I adore with any cookout are the classics: potato salad, baked beans and coleslaw. The creaminess of the salad, sweet and smoky flavors from the beans, and the crunch and zest of the coleslaw work so well together with any grilled menu – from hotdogs and burgers to ribs. But all those dishes carry a walloping amount of calories and fat. A lower-fat coleslaw helps a little bit, without sacrificing flavor.
In the version below, golden raisins add a burst of sweetness as a counterpoint to the tart yogurt and the lemon juice.
Leftover coleslaw is yummy in grilled meat sandwiches. And it’s wonderful in fish tacos and in barbecue chicken wraps.
For other slaw recipes from Special Fork try:click here.
Coleslaw with Golden Raisins
Makes 6 to 8 servings
1 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon salt
Pepper, to taste
6 cups shredded green cabbage
2 cups shredded red cabbage
3/4 cup shredded carrots
1/3 cup golden raisins
In large bowl combine yogurt, mayonnaise, lemon juice, salt and pepper; whisk until smooth. Add half the cabbages, carrots and raisins and toss to mix well. Add remaining half of ingredients and toss until completely combined. Serve immediately or chill a few hours to blend flavors.
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