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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love coleslaw and have not had it in years, since I can't have dairy. I just made it with fat free nayonnaise (and only 10 calories per Tbsp), and it is fabulous. It is a sweeter coleslaw, without all the calories. I hope someone can use this recipe to revive their love for coleslaw too :) Ingredients:
1 small head of cabbage |
1/2 cup fat free vegan mayonnaise (i use nayonaise) |
1 tablespoon apple cider vinegar |
1 tablespoon mustard (can use dijon) |
1 tablespoon splenda granular |
1/8 teaspoon pepper, at least |
1 dash salt |
Directions:
1. Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
2. In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
3. Pour dressing over the shredded cabbage and mix well.
4. Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
5. Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph - if you do that, either increase the amount of dressing, or use half the head of cabbage.
6. Hope you enjoy!
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