Ingredients

3 tablespoons light mayonnaise

2 tablespoons low-fat milk

2 tablespoons cider vinegar

1 teaspoon sugar

1 teaspoon salt

1/8 teaspoon celery seeds

1 tablespoon barbecue sauce

1 bag (8 ounces) shredded red cabbage (about 4 cups)

1 bag (8 ounces) shredded carrots (about 3 cups)

2 large pears (1 pound), cored and cut in thin strips

Preparation

  1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.
  2. In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture; toss to coat. Cover and refrigerate for at least 2 hours.