Monday, March 26, 2012

Tangy Coleslaw

This recipe comes from my Cooking Light Comfort Food cookbook (one of my favorites).  It is great with pork loin, especially the leftovers in a sandwich!  It's also pretty easy to make and taste better the next day.


1/2 a head of raw cabbage
1 thinly sliced red onion
1 cup of grated carrot
1/4 cup of white wine vinegar
2 Tbsp. of Splenda
2 Tbsp. whole grain mustard
2 Tbsp. reduced-fat mayo
1/8 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper

 How to:

Combine cabbage, onion and carrot in a large bowl.  Combine vinegar, Splenda, mustard, mayo, salt, pepper, red pepper in a small bowl blending well with a whisk.  Add mustard mixture to the cabbage mixture, and toss well to coat.  Cover and chill for at least 20 minutes.  Stir before serving. 

Serving size equals one cup for 58 calories!



  1. I love cole slaw!! Can't wait to give this one a try!!

  2. Looks really delicious, crispy and refreshing, love it.

  3. I am a slaw fan also, though it grew on me over time. Luckily, I enjoy both mayo based and vinegar based. This looks delicious. I agree, Cooking Light's recipes are high on my list of favorites.

  4. This sounds wonderful. Tangy and refreshing and perfect for the warm weather!

  5. What a refreshiing sounding coleslaw - and delish pic :D

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  6. i love a good cole slaw, and this looks like a fabulous one! Cooking Light is one of those magazines which gets purchased, poured over, and then kept for future reference in my house. it's led to quite the collection, but there's always such great ideas and recipes, i can't help myself. :) can't wait to try this one out!


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