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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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A new twist on an old favorite. Use this base recipe and make your own coleslaw creations by adding cilantro, chopped jalapeno, or toasted sesame seeds or almonds. Feel free to use fresh pineapple (chopped finely) instead of canned. I found this on Obesity Help. I have not tried this, just posting for safe keeping. Ingredients:
1 small head cabbage, finely shredded |
2 carrots, shredded |
1/2 cup plain yogurt |
1/2 cup light mayonnaise |
1/3 cup crushed pineapple (canned in its own juice) |
1 1/2 tablespoons white vinegar |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1 tablespoon splenda sugar substitute (plus more if you like it sweeter!) |
1 -2 tablespoon fresh lemon juice |
Directions:
1. In a bowl, mix together yogurt, mayo, pineapple, vinegar, celery seed, salt, and Splenda.
2. Add cabbage and carrots and toss together well. Squeeze fresh lemon juice over, and refrigerate until serving! (Refrigerate for at least an hour, or overnight). Add more Splenda if necessary.
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