By Cricket * on March 25, 2006
Photo by PaulaG
Photo by PaulaG
"Honey-roasted peanuts make a crunchy topping for this fruity cole slaw. Pack in insulated containers with ice-packs for lunches."
Serving Size: 1 (242 g)
Servings Per Recipe: 1
"This is SO GOOD! I used chopped walnuts instead of peanuts, and used chopped fresh pineapple along with Light and Lively Vanilla 100 calorie yogurt. Awesome recipe and SO healthy as well. Thanks!"
"Doubled this recipe. My husband and I took it for lunch for a couple of days. I liked it, he really loved it! I rate it a 5 because it's easy, very healthy and a nice switch. Thanks!!"
"Made this for dinner tonight and it was absolutely delicious. Definitely a keeper that will be made over and over. I made four times the cole slaw mix (that was the entire package) and then added 1/2 cup vanilla yogurt and 1/2 cup fat free mayonnaise. I still just added 1/4 cup pineapple chunks (didn't have crushed) and 1/4 cup honey roasted peanuts sprinkled on top. This made a super diabetic coleslaw and there were extras for lunch tomorrow. Thanks for a really great recipe."
"I made my own coleslaw mix with fresh green and red cabbage along with a shredded carrot. The pineapple was fresh and the combination of sweet, tart and salty is wonderful. "
"Very quick and very delicious: a really classy coleslaw! I'm not overly fond of pineapple, so I used some slices of fresh peach. The sweetness of the peach (and pinapple would certainly offer the same great taste contrast) was lovely. I also used creamy Greek yoghurt, simply because that's the yghurt I always use. Loved the taste and textural variation provided by the honey-roasted peanuts. Thank you, Cricket*, for sharing this wonderful recipe! "