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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love cole slaw and enjoy trying new ways to prepare it. Ingredients:
1/2 head green cabbage, shredded (about 1 pound) |
1/2 head purple cabbage, shredded (about 1 pound) |
salt, for cabbage, plus |
1 teaspoon salt |
1 carrot, shredded (1 cup) |
1/2 teaspoon celery seed |
1/2 cup low-fat mayonnaise |
2 tablespoons whole grain mustard |
3 tablespoons dark brown sugar |
3 tablespoons pineapple juice |
1/2 cup buttermilk |
fresh ground black pepper |
1/8 teaspoon cayenne |
Directions:
1. Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
2. Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!
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