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–+ servings

Cole Slaw

Creamy coleslaw is delicious on its own and one of my favorite toppings on a veggie burger. This simple side dish is easy to make and using the prepackaged mix makes it even simpler. When you salt the cabbage it releases some of it's water, allowing the dressing to get absorbed and really cling to the slaw. The pineapple adds wonderful sweetness to this salad. Cole Slaw is something we feel comfortable buying at a store if we are pressed for time, but half the time we get it it has already gone a bit off. If you have the time, home-made is always nicer.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 45 c
Course: Salads, Soups, Salads, etc.
Calories: 21
Ingredients Method Nutrition

Nutrition

Serving: 0.25gCalories: 21kcalProtein: 0.202gPhe: 6.4mgPKU Exchanges: 0.43exch

Ingredients
  

  • 5 3/4 cups Cabbage or cole slaw cabbage mix
  • 1/2 cup Carrots, raw, chopped or shredded
  • 1 teaspoon Salt
  • 1/3 cup Red onion minced
  • 1/2 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1/3 cup Crushed pineapple
  • 2 tablespoons White vinegar
  • 1/4 teaspoon Black pepper to taste

Method
 

  1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
  2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in ice water. Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels.
  3. Combine mayonnaise, onion, crushed pineapple and vinegar into a small bowl. Dump cabbage and carrots back again into medium sized bowl. Add mayo mix; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

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