Monday
Jul092012
Coleslaw – Less Fat, More Flavor
Monday, July 9, 2012 at 4:00AM
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.