<http://schema.org/recipeInstructions>
"&amp;lt;ol&amp;gt;&amp;lt;li&amp;gt;In a large bowl, whisk together 2 tablespoons sugar, 1/4 teaspoon salt, 2 tablespoons skim milk, 1 tablespoon fat-free or low-fat mayonnaise, 3 tablespoons fat-free or low-fat sour cream, 2 tablespoons low-fat buttermilk, and 3/4 tablespoon vinegar.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Add 4 cups finely chopped or shredded cabbage and 1/2 cup peeled and grated carrots, and toss until well mixed.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Cover and refrigerate until serving time.&amp;lt;/li&amp;gt;&amp;lt;/ol&amp;gt;&amp;lt;p&amp;gt;Makes 4 servings Heartburn-Friendly Creamy Coleslaw&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;&amp;lt;strong&amp;gt;Nutritional information (per serving):\u00A0&amp;lt;/strong&amp;gt;99 calories, 3 g fat, 1909 mg sodium, 17 g carbohydrates, 2.5 g protein.&amp;lt;/p&amp;gt;&amp;lt;h3&amp;gt;History of Coleslaw&amp;lt;/h3&amp;gt;&amp;lt;p&amp;gt;Coleslaw (also known as cole slaw) is from the Dutch\u00A0koolsla, which means &amp;amp;#34;&amp;lt;a href=&amp;quot;https://www.verywell.com/carbohydrate-information-for-cabbage-2241769&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;1&amp;quot;&amp;gt;cabbage&amp;lt;/a&amp;gt; salad.&amp;amp;#34; It was originally made with a vinegar-and-oil base and dates to at least the 1700s, if not earlier. With the advent of mayonnaise during the mid-18th century, creamy cole slaw became all the rage.&amp;lt;/p&amp;gt;&amp;lt;h3&amp;gt;Coleslaw-Making Tips&amp;lt;/h3&amp;gt;&amp;lt;ul&amp;gt;&amp;lt;li&amp;gt;Chop cabbage with a sharp knife and keep it coarse enough so the vegetable doesn&amp;amp;#39;t become a wet, drippy mess. The more finely it is chopped, the wetter it becomes. You don&amp;amp;#39;t want this.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Add similarly dry vegetables, like carrots, celery, and onions, to your coleslaw. Tomatoes, citrus fruits, avocados and other mushy, wet vegetables need to stay out.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Whether it&amp;amp;#39;s a vinaigrette dressing or creamy dressing, that&amp;amp;#39;s not the star of the show. The cabbage is. So use moderation when dressing your salad. Just coat the cabbage, don&amp;amp;#39;t drown it.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;You need to season the coleslaw. At the very least, use salt and pepper, but celery seeds, caraway seeds, red pepper flakes, dill and others are frequently seen in coleslaw recipes. Be creative and go with what you like.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Let the flavors marry. After you have mixed your coleslaw, refrigerate for an hour or two for the best flavor.&amp;lt;/li&amp;gt;&amp;lt;/ul&amp;gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<https://www.verywell.com/no-heartburn-cole-slaw-recipe-1742976>