Home-Style Coleslaw

Prep/Total Time: 20 minutes + chilling

Yield: 7 servings

• 8 cups finely shredded cabbage
• 1/2 cup shredded carrot
• 1/3 cup reduced-fat mayonnaise
• 1/3 cup fat-free sour cream
• 1 tablespoon sugar
• 2 teaspoon cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, combine cabbage and carrot. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 6-8 hours or overnight.

Nutrition: (2/3 cup) 88 calories, 4 g fat, 1 g saturated fat, 5 mg cholesterol, 292 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.

Comments: We waited just about three hours before cracking it out, but even then it tasted good. I’m sure it will taste even better after sitting overnight. We liked that the dressing was light enough that the cabbage wasn’t drowning in it like a lot of coleslaw. You could actually taste the cabbage and carrots in it.