Reduce the fat in this recipe by substituting plain nonfat yogurt for the sour cream and nonfat mayonnaise for the regular.
Use a spring-action ice-cream scoop to serve up nicely mounded portions. Garnish each mound with a sprig of fresh mint.
Two and one-half cups shredded cabbage and 1/2 cup shredded carrot can be used in place of the coleslaw blend.
To redue the fat in each serving of this slaw by about 18 grams, use fat-free mayonnaise and nonfat sour cream.
This slaw looks pretty served from hollowed-out pineapple or melon halves.
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