Cool, refreshing coleslaw is an essential salad in Chef Jo Lusted's books, but even just 1 cup can add 14 grams of fat to your plate. She's cut the full fat mayo and opted for a lighter, buttermilk based dressing with all the tang and flavour of the original. Salting the cabbage ahead of time is the key to leaching a lot of water out of the leaves so your dressing isn’t watered down and runny.
1/2 medium (about 8 cups) green cabbage, thinly sliced
2 medium carrots, peeled and grated
1 small red onion, thinly sliced
1 tsp sea salt, plus additional to taste (optional)
1/4 cup buttermilk
1/4 cup plain non-fat Greek yogurt
3 tbsp chopped fresh parsley
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
2 tbsp honey
to taste freshly ground black pepper
1. In a large bowl, toss cabbage, carrot and onion with salt. Transfer cabbage to a large colander over a bowl and allow to drain for about 90 minutes. Rinse cabbage with cold water, rinse well and arrange in a thin layer on a towel-lined tray, patting gently with a towel to dry completely.
2. Meanwhile, in a large bowl, whisk together buttermilk, yogurt, parsley, vinegar, Dijon and honey. Add dry cabbage mixture, tossing until coated completely. Season with salt and pepper.
14 g fat
460 mg sodium
0.5 g fat
145 mg sodium
Yield: Serves 8