Thursday, June 6, 2013

Healthy Coleslaw

Here is a quick and easy recipes from a member on for healthy coleslaw. This was easy to make, and it is a great way to provide something healthy for all those BBQs you will get invited to over the summer. The key to this recipe is to give enough time IN THE FRIDGE. It is sooooooo much better cold. So if you have a function in the afternoon, make this side dish before you go out and do your morning exercise. It will be perfect by the afternoon.

    Ready Pac Coleslaw (or shredded cabbage/carrots) - 7.5 cups
    Low Fat Mayo - 3 tbsp
    Apple Cider Vinegar - 3 tbsp
    Sweet Mustard - 2 tsp
    Splenda - 2 packets
    Salt - few dashes
    Optional: Raisins  - I think this is a weird option. Who eats raisins in their coleslaw?? I think for the sweetness, just reduce the amount of vinegar.


In a large bowl, whisk together the mayo, apple cider vinegar, sweet mustard, salt and Splenda. Add two cups of the coleslaw (or cabbage/carrots), and toss thoroughly. Keep adding small amounts of the coleslaw to the mix, making sure to toss thoroughly, until everything is mixed together. Refrigerate for 3+ hours before eating for best taste. Optional - for added sweetness, sprinkle raisins on top.

Makes five 1.5-cup servings.

Number of Servings: 5

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