Cole Slaw Recipe the Easy and Healthy Way
I adore cole slaw.
I have long since stopped apologizing for my plebeian tastes. I love to make it for large parties too. It doesn’t hurt that it keeps perfectly for a good few days.
You will see that my cole slaw is much leaner than the mayo-drenched classic: My version has very little mayo, and relies on pineapple juice for the pleasant tang and emulsion of the dressing.
My secret ingredient is pineapple juice!
In one fell swoop, it gives me the deliciousness, the tartness and the sweetness I want.
Shredding, slicing, chopping: Food Processor please!
- 1 small head while cabbage, shredded fine
- 1 medium onion, grated
- 1 large carrot, grated
- 4-5 sprigs dill, minced
- 1 cup pineapple juice
- 1/4 to 1/3 cup low-fat mayonnaise
- Salt and white pepper to taste
Place the first set of ingredients in a mixing bowl.
Whisk the dressing ingredients together and pour over the vegetables. Toss thoroughly. Cole Slaw keeps well a good few days, so be sure to store properly, in a glass jar, refrigerated.
Makes about 8 cups.
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