Classic Coleslaw

Classic Coleslaw
(from Lisa)

Serves 4

3/4 cup mayonnaise
3 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 1/2 teaspoons sugar
1 teaspoon caraway seeds
1 head green cabbage
2 large carrots, peeled
4 scallions, white and light green part only, thinly sliced
1/4 cup loosely packed parsley leaves, roughly chopped

In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar and caraway seeds.
Slice the cabbage in half, through the stem end. Remove and discard the core. Thinly slice the cabbage into long, thin strips.
Grate the carrots on the large hole of a box grater.
In a large bowl, combine the cabbage, carrots, scallions and parsley. Add the dressing and toss. Cover and refrigerate at least an hour before serving.

You can improvise with other vegetables on hand, such as brocolli and peas.

Herby Cucumber Salad

Recipe says not to make the recipe in advance as the cucumbers will release too much water.

Herby Cucumber Salad
from Lisa

1/4 cup plain low-fat yogurt
2 tablespoons coarsely chopped dill
1 tablespoon coarsely chopped parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons coarsley chopped fresh mint
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove
5 1/2 cups thinly sliced cucumbers
2 1/2 cups thinly sliced red onions

Combine the first 11 ingredients in a processor or blender and process until well blended.  Combine the cucumbers and onions in a large bowl. Drizzle with the yogurt mixture and toss well.

Serves 6.
65 calories per serving