This is a simple slaw with a lot of attitude. It's the perfect complement to a pulled-pork sandwich and an ideal side dish to serve at a summer barbecue.
1/2 cup reduced-fat mayonnaise
1/4 cup nonfat buttermilk
2 tablespoons finely chopped red onion or sweet onion
2 tablespoons cider vinegar
1 tablespoon chopped pickled jalapeño pepper
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon celery seeds
3/4 cup grated carrot
1 pound green cabbage, thinly sliced (5 cups)
How to Make It
Combine first 9 ingredients (through celery seeds) in a large bowl, stirring with a whisk. Add carrot and cabbage; toss well to coat. Cover and chill at least 1 hour.
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