2 tablespoons reduced-fat mayonnaise

2 tablespoons distilled white vinegar

1 teaspoon sugar

Salt and freshly ground black pepper

2 cups washed, ready-to-eat coleslaw mix

Mix mayonnaise, vinegar and sugar together in a medium-size bowl. Add salt and pepper to taste. Add the coleslaw mix. Toss well making sure all of the vegetables are coated with the sauce. Add more salt and pepper, if needed.

Yield: 2 servings.

Per serving: 78 calories (57% from fat), 4.9 g fat (0.7 g saturated, 1.1 g monounsaturated), no cholesterol, 1 g protein, 7.3 g carbohydrates, 1.8 g fiber, 121 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”