I made this over the fourth and got many recipe requests from non-WW and WW alike! It was delicious and very easy to make. I did substitute balsamic vinegar for the red wine because it's what I had in the house. I think the red wine would have been slightly better, but not by much...the balsamic was dee-lish! Thanks for a great recipe.
I recently ate at a Sweet Tomatoes Restaurant in Orlando, and tried their cole slaw, and it was GREAT. It APPEARED to have only 2 things in it, the shredded cabbage and crushed pineapple, with a really good thinish (as in NOT thick and creamy) lighter tasting dressing. Does any one have anything close to this, that they might care to share. My S-I-L said she remembered a WW Cole Slaw recipe for many years ago made with pineapple.
I make a Pineapple Coleslaw that contains a little low fat mayo, lots of garlic salt or powder, a big can of crushed pineapple, and shredded cabbage. You can mix it according to your own preferences. I hope this helps!!
I think Sweet Tomatoes thins their mayo with milk and probably add sweetener. You could try thinning the mayo and add some Splenda. That is the kind of dressing I would use on fruit.
Try plain yogurt with Splenda and see if you get the taste you want.
8 Cups Cabbage, grated
1/4 Cup Carrot, grated
2 Tablespoons Onion, minced
1/3 Cup Splenda Granular
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 Cup Skim Milk
1/2 Cup Fat Free Mayo
1/4 Cup Buttermilk
1 1/2 Tablespoons White Vinegar
2 1/2 Tablespoons Lemon Juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). This is easier if you use a food processor. Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion. Mix well. Cover and refrigerate for at least 2 hours before serving.
2/3 Cup Kraft Fat-Free Mayonnaise
3 Tablespoons Skim Milk
1/4 Cup Hormel Bacon Bits
1 teaspoon Dried Parsley Flakes
1/4 teaspoon Black Pepper
18 oz. Peeled and Chopped Cooked Potatoes (weigh after cooking)
3/4 Cup Finely Chopped Celery
1/4 Cup Finely Chopped Onion
2 Hard Boiled Eggs, chopped
1 teaspoon Prepared Mustard
Salt to Taste
In a small bowl, combine the mayonnaise, skim milk, bacon bits, parsley flakes, pepper, and salt. Set aside. In a large bowl, combine potatoes, celery and onion. Add eggs. Mix gently to combine. Stir in mayonnaise mixture. Cover and refrigerate over night. Gently stir again just before serving.
