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Healthy Chopped Slaw
- Level: Easy
- Total: 1 hr 30 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 158 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 8 milligrams
- Sodium
- 515 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
- Sugar
- 14 grams
Share This Recipe
- Level: Easy
- Total: 1 hr 30 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 158 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 8 milligrams
- Sodium
- 515 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
- Sugar
- 14 grams
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.
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