Coleslaw With Sweet and Sour Creamy Dressing

Southern Kitchen

Serves: 6

Hands-On Time: 15 minutes

Total Time: 15 minutes


3/4 cup plain low-fat yogurt

1/4 cup buttermilk

2 tablespoons light mayonnaise

2 tablespoons cider vinegar

1 tablespoon granulated sugar

2 teaspoons Dijon mustard

1/2 teaspoon celery seed

Pinch cayenne pepper

Salt and freshly ground white pepper

1 head green cabbage, shredded

2 large carrots, peeled and shredded


In a large bowl, whisk together the yogurt, buttermilk, mayonnaise, vinegar, sugar, mustard, celery seed and cayenne. Season to taste with salt and pepper. Add the cabbage and carrots and toss. Cover and chill for 2 hours to blend flavors, or overnight. Season to taste before serving.


Per serving: 74 calories (percent of calories from fat, 23), 3 grams protein, 11 grams carbohydrates, 2 grams fiber, 2 grams fat (1 gram saturated), 4 milligrams cholesterol, 95 milligrams sodium.

About the recipe

Low-fat yogurt and buttermilk turn a traditionally mayonnaise-laden side dish into a light salad. This side dish is the perfect accompaniment to Brunswick stew.

Recipe courtesy of Laurie Burrows Grad, who included a version of this reduced-fat recipe in her cookbook “Make It Easy, Make It Light” (Fireside).