Cole Slaw Recipe
Posted on 1st of July, 2011 by Lévana
I love love love cole slaw, and have long since stopped apologizing for my plebeian tastes. Yum! You will see that my cole slaw is much leaner than the mayo-drenched classic: This cole slaw version has very little mayo, and relies on pineapple juice for the pleasant tang and emulsion of the cole slaw dressing.
1 small head while cabbage, shredded fine
1 medium onion, grated
1 large carrot, grated
4-5 sprigs dill, minced
1 cup pineapple juice
1/4 to 1/3 cup low-fat mayonnaise
Salt and white pepper to taste
Do all your shredding and grating with the food processor. Place the first set of ingredients in a mixing bowl. Whisk the dressing ingredients together and pour over the vegetables. Toss thoroughly. Cole Slaw keeps well a good few days, so be sure to store properly, in a glass jar, refrigerated.