Makes 4 servings.
- Drain 1 (10-ounce) can of mandarin oranges; reserve 3 tablespoons of the juice.
- In a small bowl whisk together 1/3 cup reduced-fat mayonnaise or salad dressing, 2 tablespoons fat-free sour cream, the reserved mandarin orange juice and 1 tablespoon sugar substitute. Blend until smooth and then set aside.
- In serving bowl toss together 3 cups coleslaw mix and the mandarin oranges. Add the dressing and 2 tablespoons chopped fresh Italian parsley. Toss to combine.
- Cover and refrigerate at least one hour before serving.