Coleslaw

Welcome back Spring. Made this way, coleslaw is actually good for you. Especially if you use yogurt instead of sour cream. If the yogurt is fat free, the only fat in this recipe comes from the 2 Tablespoons of Mayo. Two tablespoons of Kraft coleslaw dressing has 110 calories and 80 from fat. (these figures are for Kraft food service coleslaw dressing, which I assume is the same as what they sell in the supermarket) If you are going to actually grate your own cabbage, (I'm assuming most people will just buy bag of coleslaw mix) purple (red) cabbage has many more vitamins. The stuff that makes it purple has lots of vitamins. It also looks fancier. The dressing will turn color a bit the next day if you use purple cabbage. Something to note if you care about those kinds of things. This coleslaw recipe tastes like traditional coleslaw. The variations don't actually vary the flavor much, but they might fit with your menu better. This recipe is from America's Test Kitchen.

COLESLAW

INGREDIENTS

1 lb red or green cabbage (about ½ med head) shredded fine or chopped (about 6 cups)

salt

1 medium carrot, peeled and shredded

½ c buttermilk

2 T mayo

2 T sour cream (I use yogurt)

1 small shallot, minced (2 T)

2 T minced fresh parsley

½ tsp cider vinegar

1/4 tsp Dijon mustard

½ tsp sugar

1/8 tsp ground pepper

1. Toss shredded cabbage and 1 tsp salt in a colander over a medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under running cold water. Press, but do not squeeze to drain. Combine with carrots.

2. Stir in remaining in a bowl and pour over coleslaw. (Can be refrigerated up to 3 days)

BUTTERMILK COLESLAW WITH SCALLIONS AND CILANTRO

substitute

1 T cilantro for parsley

1 tsp lime for vinegar

omit mustard

add 2 scallions, sliced thin

BUTTERMILK COLESLAW WITH LEMON AND HERBS

substitute

2 tsp lemon juice for vinegar

add

1 tsp fresh thyme

1 T minced chives