Coleslaw – Less Fat, More Flavor

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.

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