Light and Lemony Slaw

A crisp complement to any barbecue and lower in fat than the typical deli slaw. Its subtle sweetness is also a nice change of pace.

2 lemons

1⁄2 cup light mayonnaise

1⁄4 cup reduced-fat sour cream

1 tablespoon sugar

1 teaspoon salt

1⁄2 teaspoon coarsely ground black pepper

1⁄4 teaspoon celery seeds, crushed

1 large head green cabbage (3 pounds), quartered, cored, and thinly sliced, tough ribs discarded (12 cups)

4 carrots, peeled and shredded

• From lemons, grate 1 teaspoon peel and squeeze 1⁄4 cup juice. In large bowl, with wire whisk, mix lemon peel and juice, mayonnaise, sour cream, sugar, salt, pepper, and celery seeds until blended.
• Add cabbage and carrots to dressing in bowl; toss to coat. Serve at room temperature, or cover and refrigerate up to 4 hours.

Makes 12 accompaniment servings

Prep: 25 minutes