Recipe

Coleslaw

This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

Coleslaw, starring cabbage—one of the cruciferous vegetable superheroes—is a perfect addition to any meal. My low-calorie version uses low-fat mayo plus scallions and dried cranberries for color, flavor, and cancer-fighting nutrients. It's a huge improvement over the store-bought version, which is dripping with mayo and loaded with 290 calories per cup.

Coleslaw.jpg

This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

Coleslaw, starring cabbage—one of the cruciferous vegetable superheroes—is a perfect addition to any meal. My low-calorie version uses low-fat mayo plus scallions and dried cranberries for color, flavor, and cancer-fighting nutrients. It's a huge improvement over the store-bought version, which is dripping with mayo and loaded with 290 calories per cup.

  • Prep time
  • Total Time
This recipe makes 6 Servings
Ingredients:
  • 4 cups shredded cabbage (see note)
  • 2 cups shredded carrots (see note)
  • ½ cup chopped scallion (green onions)
  • ¼ cup dried cranberries
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon apple cider vinegar or orange juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt or coarse sea salt
  • Ground black pepper, to taste
Preparation:

Combine all the ingredients in a large bowl and toss to mix.

Note: You may use 6 cups store-bought preshredded vegetable blend in place of the cabbage and carrots.

Preparation:

Combine all the ingredients in a large bowl and toss to mix.

Note: You may use 6 cups store-bought preshredded vegetable blend in place of the cabbage and carrots.