Trim and coarsely chop a quarter head of cabbage.
Peel and coarsely chop 3-4 carrots. Pulse in your food processor until it is as fine as you desire. Set aside.
Combine all the above dressing ingredients and add to cabbage and carrot mixture. You could also use this on the bagged mix from the produce section of the supermarket. If you like a creamier dressing, just add cold water to your salad, a tablespoon at a time, until it suits you.
Source: We love coleslaw, but are on a low-fat diet due to heart disease, and the mayo in the coleslaw is just too much. So I developed a recipe that would cut the saturated fats, but still have great flavor. This is the result.
By Harlean from Hot Springs AR
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