Prep: 10 minutes

Serves: 8

3/4 cup reduced-fat mayonnaise

1/4 cup fat free sour cream

2 Tbsp. white wine vinegar

3 anchovy fillets

3 scallions, white and light green parts, chopped

2 Tbsp. chopped chives

2 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh tarragon

1 tsp. chopped basil

1 Tbsp. chopped shallot

1 clove garlic, chopped

1 tsp. grated lemon zest

1 Tbsp. lemon juice

Salt and pepper

2 12 oz. bags broccoli slaw

1 sweet onion (such as Vidalia), thinly sliced

To make dressing, puree all ingredients except broccoli slaw and onion in a food processor until smooth. In a bowl, toss slaw, onion and dressing until well combined.

Tip: You can make this slaw up to a day ahead. Keep it covered and refrigerated until you’re ready to serve it.