Total Time
15mins
Prep 15 mins
Cook 0 mins

Made this tonight for my "Survivor" dinner group and it was great. Easy and fast to do with a food processor and the flavor was perfect. I was concerned about 4 teaspoons of celery seed, but it was just right. I'm definitely adding this to my favorites. This recipe is 3 WW Pts.

Ingredients Nutrition

Directions

  1. In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
  2. Whisk to combine.
  3. With food processor, shred cabbages, carrot and onion.
  4. Add to bowl with diced bell pepper and minced parsley.
  5. Toss well to combine.
  6. Chill, covered in refrigerator until time to serve.
  7. Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.
Most Helpful

5 5

This was a really good recipe. It was one of the pinkest cole slaws I've ever seen, but the taste was just how I like my cole slaw. I'm adding it to my favorites!

5 5

I am generally not a big cole slaw fan, BUT this one is perfect. I put in a little less sugar, because I don't like sweet slaw, and it was so good. We put it on top of pulled pork sandwiches and it was truly a hit. Red cabbage is not an option here. It is a must. Sprinkle a little coarse salt over it! Great!

4 5

Fantastic!<br/><br/>My first coleslaw - made for pulled pork sandwiches.<br/><br/>This reminded me of a favourite recipe - Whole Foods Sonoma Chicken Salad - maybe because of the combination of mayo, slight sweetness, and an overall fresh, cool, just rich enough feeling.<br/><br/>My only issue was using old old old celery seeds from the spice cabinet - and I just read that old celery seeds acquire a bitter taste.