Hey Food Finders!

Coleslaw is a classic summertime staple for barbecues, potlucks, picnics, or even traditional meals at home. It’s a side-dish that happens to go great with everything and it can even double as a condiment. I eat BBQ chicken and coleslaw at least twice a week throughout July & August and I always offer to bring it as a dish for a potluck or backyard barbecue at someone else’s house.

The problem with most versions of coleslaw is that it’s usually loaded with mayo, making it a less than perfect food if you are trying to keep the points and calories low! However, through a whole lot of of taste testing, I came up with a recipe that is still super creamy and delicious, but it’s so low in calories and points (0 SP per serving actually!) that you could eat a huge portion and not wreck your health and weight goals. Best of all, it tastes just as good as the regular version! No one will know it’s healthier unless you tell them.

Ingredients:

Makes 6 Servings

1 Serving = 1 cup, 0 SP, 45 calories

Note: I like my coleslaw on the vinegary side, so if you aren’t a big fan of vinegar, just lessen the amount in the recipe. You can always add more, but you can’t take it out once it’s in there.

1 14oz. bag Dole Classic Coleslaw Mix

1 carrot, peeled & shredded

½ red or orange pepper, diced

2 Tbsp light Mayo

2 Tbsp fat free sour cream

3 Tbsp nonfat plain Greek yogurt

1 - 3 Tbsp vinegar

(Note: I use 3 types of vinegar: white vinegar, apple cider vinegar, & red wine vinegar. You could use one or two types, but start with 1 Tbsp and add little by little if you like it more vinegary)

1 Tbsp Truvia

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp black pepper

Recipe

In a large mixing bowl, combine the coleslaw mix, shredded carrot, and diced pepper. In a small mixing bowl add in the rest of the ingredients and mix well to make the dressing. You can adjust the spices to taste if you’d like.

Pour the dressing over the vegetables and combine thoroughly. You could eat it right away or chill it for an hour to let the flavors blend. If you do refrigerate it, give it a good stir before you serve it to coat all of the veggies with the dressing.

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