Healthy Chopped Slaw

Total Time:
1 hr 30 min
Prep:
25 min
Inactive:
1 hr
Cook:
5 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 head green cabbage (about 1 pound), shredded on a box grater
  • 1/2 head purple cabbage (about 1 pound), shredded
  • Kosher salt, plus 1 teaspoon
  • 1 carrot, shredded (1 cup)
  • 1/2 teaspoon celery seeds
  • 1/2 cup low-fat mayonnaise
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons dark brown sugar
  • 3 tablespoons pineapple juice
  • 1/2 cup low-fat buttermilk
  • Freshly ground black pepper
  • 1/4 teaspoon cayenne
Directions

Mix the 2 cabbages together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse cabbage under cold water and pat very dry. Mix the carrot with the cabbage.

Toast 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.

Copyright 2004 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes