Cole Slaw Recipe

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.

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