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Prep Time:
1 hour, 10 minutes (includes chilling time) -
Cook Time:
0 minutes -
Serves:
6 -
Perfect For:
Description
The cookout stand-by, coleslaw, gets a refreshing update with creamy (but cream-less) low fat dressing and plump sweet blackberries and blueberries. If you like your coleslaw with a little kick, add a bit of Tabasco sauce or cayenne pepper to taste.
- 1/4 Cup low-fat mayonnaise
- 2 Tablespoons cider vinegar
- 1 Tsp. sugar
- 3/4 Tsp. kosher salt
- 1/4 Tsp. freshly ground black pepper
- 1 Package (16 ounces) cole slaw mix
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
- 1/2 Cup light (1.5% fat) buttermilk
- 1 medium-sized sweet onion, peeled
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Grate onion on large holes of box grater to get ¼ cup grated onion. Transfer grated onion with juices to medium bowl. Add buttermilk, mayonnaise, vinegar, sugar, salt, and pepper until combined.
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Add cole slaw mix, blackberries, and blueberries and stir gently. Cover and refrigerate until chilled, about 1 hour. The cole slaw can be made up to 1 day ahead, covered and refrigerated. Serve chilled.
| Calories | 108 | |
|---|---|---|
| Total Fat | 2.29 g | |
| Saturated Fat | 0.41 g | |
| Cholesterol | 3.33 mg | |
| Sodium | 491 mg | |
| Total Carbohydrates | 19.57 g | |
| Dietary Fiber | 4.48 g | |
| Protein | 2.71 g | |