Reduced-Fat and -Calorie Coleslaw

Chef Todd Wilbur’s recreates this popular barbeque side dish by replacing the mayonnaise with light mayonnaise and the whole milk with low-fat milk. This version tastes just as good as the original, but with half the fat and almost half the calories of the slaw you usually eat.

Serves 10

1/2 cup Light mayonnaise
1/4 cup Low-fat milk
1/4 cup Reduced-fat buttermilk
2 tbsp (plus 1 tsp) Granulated sugar
2 tbsp White vinegar
1 tbsp Lemon juice
1 tsp Apple cider vinegar
1/2 tsp Salt
1/8 tsp Ground black pepper
8 cups Finely minced cabbage
1/4 cup Carrot (shredded then finely minced)
2 tbsp Finely minced onion

Combine mayonnaise, milk, buttermilk, sugar, vinegars, lemon juice, salt and pepper in a large bowl. Whisk well until the sugar is dissolved.

Add cabbage, carrot and onion, and toss well. Be sure cabbage, carrot and onion are chopped into very small pieces, about the size of rice. Cover and chill for at least two hours before serving. Overnight is even better.