Coleslaw II

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!

Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Chilling time 2 hours
Total Time 15 minutes
Servings 12 people
Author WW


  • 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


  1. Shred cabbage and carrots. Drain pineapple.

  2. Place cabbage, carrots, and pineapple in large bowl. Stir to mix.
  3. Mix Splenda®, vinegar, mustard, and salt in small bowl
  4. Add mayonnaise mixture to cabbage mixture, stirring to mix well.

Recipe Notes

©2018 Warrior Woman's Kitchen