Healthy Chopped Slaw

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. 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.
  2. 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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Katie Lee

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