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Coleslaw-Two
Ways
We taste-tested these two versions
of Coleslaw at a recent BBQ. Our guests agreed that the
Creamy Dressing was best, but the low-fat version had a
good taste for the calories. You can use the same fresh
vegetable base for each, and taste test them too.
1 medium head of green cabbage,
cleaned, cored and cut into slivers
1 large carrot, trimmed, pealed and
grated 1 medium-size green pepper,
stemmed, seeded and grated Put
cabbage slivers and grated carrot and pepper together in
a large bowl.
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| Lite
Dressing
1/2 cup fat free milk
3 tablespoons sesame oil ( or
olive oil)
3 tablespoons cider vinegar
2 tablespoons caraway seeds
1 teaspoon sesame seeds
salt and fresh ground black
pepper, to taste
Whisk together all ingredients.
Add dressing to salad and chill.
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Creamy
Dressing
1 cup Hellmann’s mayonnaise
½ cup corn oil
½ cup sour cream or yogurt
2 tablespoon heavy cream
1 teaspoon caraway seeds
salt and fresh ground black
pepper, to taste
Combine remaining ingredients,
with salt and pepper to taste, in a small bowl and whisk
together well. Pour over cabbage mixture, stir, cover
and chill for at least four hours before serving. Bring
to room temperature before serving. |
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