I have been experimenting with coleslaw. Growing up, coleslaw was just chopped cabbage smothered in mayonnaise. Not very appetizing.This slaw is lightly dressed and seasoned to go well with any BBQ.
adapted from Guy on Fire by Guy Fieri 2014
1/4 cup reduced fat mayonnaise
1/4 cup Mexican crema or reduced fat sour cream
1/2 tsp dijon mustard with chardonnay
1 1/2 Tbsp apple cider vinegar
1 tsp caraway seeds
kosher salt and freshly ground black pepper, to taste
3 cups shredded green cabbage
1/4 vidalia onion, thinly sliced and halved
1 carrot, julienned
Combine the dressing ingredients and which until well combined. Toss the vegetables with the dressing until well combined. Allow to rest for at least 15 minutes before serving. Can be made up to 2 days in advance.