Coleslaw with Sautéed Pears and Cranberries

Forget the old-fashioned, heavy mayonnaise coleslaws. This lighter version, using caramelized pears and lemony light mayonnaise, is perfect as a side salad or an accompaniment.

1. Lightly coat a small nonstick skillet with cooking spray and set over medium heat. Add the sliced pear, brown sugar and cinnamon. Sauté for 2 minutes, or just until the pear begins to caramelize. Remove from heat and set aside.

2. Place the cabbage, carrot, bell pepper, red and green onions and pears in a large serving bowl.

3. To prepare the dressing, whisk together the mayonnaise, yogurt, lemon juice, honey, mustard, salt and pepper in a small bowl. Pour the dressing over the salad and toss gently. Garnish with parsley and serve.

1 cup peeled and sliced ripe pear
2 tsp brown sugar
1/4 tsp cinnamon
1 1/2 cups thinly sliced green cabbage
1 1/2 cups thinly sliced red cabbage
1 medium carrot, grated (about 1 cup)
3/4 cup thinly sliced red or green bell pepper
1/3 cup thinly sliced red onion
2 green onions, finely chopped

1/4 cup light mayonnaise
2 Tbsp low-fat plain yogurt
2 Tbsp lemon juice
2 tsp honey
1/2 tsp Dijon mustard
pinch of salt and pepper

3 Tbsp chopped parsley

Nutritional Analysis per Serving

Calories 133
Protein 2 g
Fat 5.5 g
Saturated Fat 0.1 g
Carbohydrates 22 g
Cholesterol 5 mg
Sodium 238 mg
Fiber 4.1 g

Prep Time: 15 minutes
Cook Time: 2 minutes

Make Ahead: Prepare the salad early in the day and dress an hour before serving.

Serves 4

Nutrition Watch: Phytonutrients in cruciferous vegetables, such as red and green cabbage, have cancer-fighting properties and aid in digestion. The vitamin C in red cabbage may be protective against Alzheimer’s disease.