This recipe is a variation of my original Coleslaw. I used regular mayo, Splenda®, and doubled the carrots and pineapple. It was absolutely perfect!
I started out grating the cabbage with my box grater but switched to the mini chopper to finish up half the head (it was taking too long with the box grater and March Madness was calling my name). I also used the mini chopper for the baby carrots. The full size food processor is on the top shelf of the cabinet and requires use if the 3-step ladder to get it down, so I used the readily accessible mini chopper.
Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for this perfectly delicious homemade slaw!
- 1 head cabbage, small shredded
- 6 oz. baby carrots shredded
- 8 oz. crushed pineapple drained
- 3/4 cup mayonnaise regular or fat-free
- 3/4 cup Splenda® or other low/no-cal sweetener
- 1/4 tsp dry mustard
- 4 tsp white vinegar
- 1/2 tsp salt
Shred cabbage and carrots. Drain pineapple.
- Place cabbage, carrots, and pineapple in large bowl. Stir to mix.
- Mix Splenda®, vinegar, mustard, and salt in small bowl
Add mayonnaise mixture to cabbage mixture, stirring to mix well.
- If using a larger head of cabbage, use half the head or increase other ingredients proportionally; e.g. instead of 3/4 cup mayo, use 1 to 1-1/2 cups
- Coleslaw can be stored in refrigerator for 5-7 days if covered tightly
©2018 Warrior Woman's Kitchen