Two-Tone Slaw with Lemon-Buttermilk Dressing

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

We have created a half mayonnaise and half buttermilk dressing for this version of cole slaw. We recommend using reduced calorie or so-called light mayonnaise instead of real mayonnaise. Either will cut the fat and calories by about half. Many light versions are cholesterol free as well.


Lemon-Buttermilk Dressing

  • cup buttermilk
  • cup reduced-fat or light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely shredded lemon zest
  • ¼ cup chopped dill
  • ¾ cup thin diagonal slices scallions


    • Whisk the buttermilk, mayonnaise, lemon juice, and zest until blended. Add the dill and ½ cup of the scallions and stir to blend. Divide the dressing between 2 bowls.
    • Add the shredded red cabbage and green bell pepper to one bowl, toss, add salt to taste, and set aside. Add the shredded green cabbage and red bell pepper to the other bowl, toss, add salt to taste, and set aside. Cover each bowl with plastic wrap and refrigerate until ready to serve.
    • For each serving, spoon about ½ cup of the red slaw on a lettuce leaf and ½ cup of the green slaw next to it. Garnish with remaining scallions and the chopped parsley and serve.