I'm a huge fan of coleslaw. I was one of those kids trading people whatever for their portion of coleslaw since so many people dislike it. Why is that? It doesn't really taste like cabbage. Oh well. Anyway, I love it. When I got my produce box this week there was a big head of green cabbage in it. I had watched the Barefoot Contessa the other day and Ina made coleslaw with Bleu Cheese, and I was inspired. I didn't want to make something as heavy as all that though, so I set out to find a lighter version. This recipe contains lemon juice and zest, parsley, and apples which are all basically new to me in coleslaw. The result is a light and refreshing coleslaw that you don't feel guilty about having eaten.
Besides just eating it, here's what I did:
Easily the best way to eat pulled pork sandwiches.
3 T. low-fat sour cream
1 T. plus 2 t. mayonnaise
3/4 t. lemon zest
4 t. fresh lemon juice
1 t. sugar
3 T. water
1/4 t. salt
1/8 t. black pepper
4 c. shredded green cabbage
2 carrots, coarsely grated
1 granny smith apple, coarsely grated
1/4 c. chopped flat leaf parsley
Whisk together sour cream, mayo, lemon juice and zest, sugar, water, salt and pepper in a large bowl until the sugar is dissolved. Add the vegetables, apple and parsley and toss well. Chill for at least one hour.
adapted from epicurious.com