Ingredients:
1/2 head green cabbage, shredded ( about 1 pound)
1/2 head purple cabbage, shredded ( about 1 pound)
salt, for cabbage, plus
1 teaspoon salt
1 carrots, shredded ( 1 cup)
1/2 teaspoon celery seeds
1/2 cup low-fat mayonnaise
2 tablespoons whole grain mustard
3 tablespoons dark brown sugar
3 tablespoons pineapple juice
1/2 cup buttermilk
fresh ground black pepper
1/8 teaspoon cayenne
Directions:
Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!
Servings: 6
Time preparation: 25 min.
Time total: 30 min.