Cole slaw reminds me of picnics and good old fashioned lawn parties. Yes, the kind where the bocce balls are flying, the grill is flaming and lemonade is flowing. Ahhh, summer. I love summer.
This side dish would be a remarkable addition to any Mother’s Day picnic, barbecue or sit down lunch. Along with all upcoming summer potlucks. I’ve kind of had a crush on poppy seeds lately. If you haven’t noticed, I buy an ingredient and can’t refuse adding to a recipe when it stares me down from the lonely pantry shelf. What can I say I’m sympathetic, or empathetic, or maybe just pathetic.
Whatever state you’re in, this lightened up cole slaw is a winner. It encompasses the perfect amount of creamy dressing, crunchy cabbage and crisp carrots. And the poppy seeds add beautiful visual appeal (I guess we’ve covered those already). Try serving this fresh tasty side with my California Club Sandwiches and Fresh Fruit Salad with Mint.
LIGHT POPPY SEED COLE SLAW
• 16 oz COLE SLAW MIX (green & red shredded cabbage)
• 8 oz SHREDDED CARROT
• 1/2 medium RED ONION, diced
• 1/2 tsp GARLIC POWDER
• 1 tbsp FRESH LEMON JUICE
• 2 tbsp DIJON MUSTARD
• 1/3 cup HONEY, pure or raw
• 3/4 cup REDUCED FAT MAYONNAISE WITH OLIVE OIL
• 2/3 cup REDUCED FAT SOUR CREAM (or plain low fat yogurt)
• 3 tbsp POPPY SEEDS
• SEA SALT AND PEPPER TO TASTE
In a large bowl whisk together mayo, sour cream or yogurt, lemon juice, garlic powder, mustard, honey, salt and pepper. Stir in shredded cabbage, carrot, onion and poppy seeds. Chill until ready to serve (gets better as it sets allowing flavors meld). Serves 10, about 3/4 cup servings.
VARIATIONS: Add chopped apples, pineapple, raisins or nuts.
NUTRITION INFO PER SERVING (w/ 10 servings): 130 calories, 4g fat, 1g sat fat, 10mg cholesterol, 20g carb, 2g fiber, 13g sugar, 1g protein