Lemon Coleslaw

  Posted on July 5, 2010  by Leslie Blythe  No comments

I made this lemon coleslaw, so that I could use up the red cabbage that I bought to photograph for my blog header.  It is much lighter than most coleslaw recipes.

Lemon Coleslaw

Serves 4

2 Tbs low-fat sour cream
2 tsp low-fat mayonnaise
1/2 tsp finely grated fresh lemon zest
4 tsp fresh lemon juice
1 tsp sugar
3 Tbs water
1/4 tsp salt
1/8 tsp black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley

Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.