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.