Prep 25 mins
Cook 5 mins
I love cole slaw and enjoy trying new ways to prepare it. This is from the Food Network, and is yummy and easy!
- 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
- 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.
- 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!
Made this as per the directions. This made a nice change of pace. It is not overly sweet and is creamy without a lot of added fat. I made it in the morning and we ate it that afternoon. It will be interesting to see how the flavors blend overnight.
I really love making cole slaws and was excited to try this one. I did use pre-shredded coleslaw, fresh red cabbage and carrots. The toasting of the celery seeds was interesting (It does make them smell more fragrant) but I was impatient for them to totally cool and mixed them while warm. I don't think it affected it. The pineapple juice is subtle and the flavors show up better after refrigeration.I noticed my kids ate it! Went well with Kid Pleasin' Chicken Terriyaki. Roxygirl