Coleslaw-Two Ways

We taste-tested these two versions of Coleslaw at a recent BBQ. Our guests agreed that the Creamy Dressing was best, but the low-fat version had a good taste for the calories. You can use the same fresh vegetable base for each, and taste test them too.

Vegetable base:
1 medium head of green cabbage – cleaned, cored, and cut into slivers
1 large carrot – trimmed, pealed, and grated
1 medium-size green pepper – stemmed, seeded, and grated

Creamy Dressing:
1 cup Hellmann’s mayonnaise
1/2 cup corn oil
1/2 cup sour cream or yogurt
2 tablespoon heavy cream
1 teaspoon caraway seeds
salt and fresh ground black pepper, to taste

Lite Dressing:
1/2 cup fat free milk
3 tablespoons sesame oil (or olive oil)
3 tablespoons cider vinegar
2 tablespoons caraway seeds
1 teaspoon sesame seeds
salt and fresh ground black pepper, to taste

Put cabbage slivers, grated carrot, and pepper together in a large bowl. In a separate bowl combine ingredients for either the creamy dressing or the lite dressing, adding salt and pepper to taste, and whisk together until well blended. Pour over cabbage mixture, stir, cover, and chill for at least four hours before serving. Bring to room temperature before serving.