This coleslaw isn't made with mayonnaise so it keeps very well for about a week in the refrigerator and it also travels nicely for a picnic.

• Combine cabbage, carrot, onion, bell pepper, and chopped olives in a large bowl.

• Combine brown sugar, salt, celery seed, mustard, ground pepper, oil, and vinegar in a small saucepan. Bring to a boil over high heat. Reduce heat and simmer for 3 minutes.

• Pour warm dressing over cabbage mixture. Toss gently, coating evenly.

• Cover and refrigerate for at least 6 hours before serving. Toss the coleslaw a couple of times while it's chilling. Serve chilled.

Mayonnaise Maze

When a recipe calls for mayo, think about substituting yogurt. It's a healthy and comfy option for people with LI. In addition, you'll find that yogurt usually makes the dish you're preparing even creamier!