Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for homemade slaw!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Author WW


  • 1 head cabbage shredded - I used fresh-picked from my garden
  • 3 oz. baby carrots shredded
  • 4 oz crushed pineapple
  • 1 cup fat-free mayonnaise
  • 1/2 cup sugar or sugar substitute
  • 1/4 tsp dry mustard
  • 4 tsp white vinegar
  • 1/2 tsp salt


  1. Shred cabbage using a box grater

  2. Shred carrots using a small chopper or food processor

  3. In a large bowl, dissolve sugar by mixing with vinegar, salt, and mustard (I used a silicone whisk)

  4. Add mayonnaise and mix to combine

  5. Add carrots and pineapple; stir to combine. 

  6. Add cabbage by cupful and until well-coated. Mixture should be very moist.  Reserve any leftover cabbage to make fried cabbage or chopped salad.

  7. Cover and store in refrigerator. Flavor is best after refrigerating for 1 or 2 days. Adjust seasoning if desired after allowing flavors to meld.