Cook’s notes: This is one of the top-rated cole slaw recipes on epicurious. I reduced the sugar in the cole slaw recipe and used a mixture of light mayo and nonfat yogurt to lighten the dressing.
1/3 cup light mayonnaise
1/3 cup plain, nonfat Greek yogurt
4 tablespoons cider vinegar
2 teaspoons sugar
2 teaspoon Dijon mustard
10 oz package angel hair cole slaw mix (about 7 cups finely shredded cabbage)
1/2 cup shredded carrot
In a large bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and mustard. Add cole slaw and carrots; salt and pepper to taste. Gently fold the ingredients together. Toss to combine well. Cole slaw may be made 4 hours ahead and chilled, covered. Makes about 6 cups.