Apple Slaw

This apple slaw is so good.  It's especially perfect if you're not a big mayonnaise fan because the sour cream in the dressing really tones down the mayo factor.  I'm super impressed with this because it doesn't get super soggy overnight like a lot of slaws do, and is almost as good leftover the next day.  Rob requests this often, which is great because it goes together fast, takes few ingredients, and is low on calories and Weight Watchers points.

I adapted this recipe from Cooking Light and we're loving it.  Perfect with some roasted ribs, on top of a pulled pork or bbq chicken sandwich or alongside simple grilled chicken, definitely a great Labor Day BBQ side dish!

Apple Slaw
recipe adapted from Cooking Light

1 16 oz package coleslaw mix, or 7-8 c. shredded cabbage
1 c. thinly sliced red onion
1 apple, cored and thinly sliced
1/2 c. sour cream
3-4 Tb. mayo (reduced fat is great)
2-3 Tb. apple cider vinegar
2 tsp sugar or sweetener of your choice (use less if using Stevia)
1/2 tsp pepper
1/4 tsp salt
dash of cayenne pepper

In a bowl make the dressing by combining sour cream, mayo, vinegar, sugar, salt, pepper and cayenne.  If you like it thinner and more tangy add more vinegar, if you like the dressing richer add more mayo.  Once that is finished add in the cabbage, onion and apples.  Toss everything together and refrigerate an hour before serving.