Healthy Chopped Coleslaw

Total Time
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!

Ingredients Nutrition


  1. 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.
  2. 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!


Most Helpful

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.

PaulaG April 16, 2006

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

Roxygirl in Colorado March 22, 2006

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