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Every time I serve this delightfully different coleslaw for a lunch or dinner party, I get rave reviews from my guests. In fact, I have had many people tell me that it is the first time they have ever really enjoyed coleslaw. They find most others too heavy and too sweet. I particularly like this coleslaw with roast chicken and baked ham; however, it goes well with any type of food. Also, it is a great recipe to make in large quantities, and therefore it's wonderful for backyard barbecues, tailgate parties and picnics.

Another positive feature of this coleslaw for entertaining purposes is that it can be made a day ahead of the time you want to serve it. For really quick and easy preparation of this salad, buy the cabbage already shredded.



1/4 cup fat-free mayonnaise

1 1/2 tablespoons white vinegar

1 1/2 teaspoons Dijon-style mustard

2 teaspoons sugar

1/2 teaspoon caraway seeds

1/8 teaspoon salt

Dash white pepper


6 ounces green cabbage, shredded (1 1/2 cups)

3 ounces red cabbage, shredded ( 3/4 cup)

1/2 cup peeled and grated carrots

1 small, tart green apple, cored, peeled and grated ( 3/4 cup)

1/4 cup finely chopped red onion

In a large bowl, combine all of the dressing ingredients and mix well.

Add the salad ingredients to the bowl and again mix well. Chill for several hours before serving. Makes 4 servings.

Each 1-cup serving contains approximately 56 calories, negligible fat, 0 milligrams cholesterol, 216 milligrams sodium, 13 grams carbohydrates, 1 gram protein, 2 grams fiber.

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