Recipe by Carolyn Bunkley
"This delicious, creamy coleslaw is kind to your waistline because the dressing has been lightened a bit. The addition of apples (Granny Smiths and Macintoshes are great!) and carrots sweetens the salad nicely."
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1 (12 ounce) package
shredded coleslaw mix
4 1/2 cups
shredded red cabbage
coarse kosher salt
apple cider vinegar
fat free sour cream
ground black pepper to taste
I made this tonight as a side dish to go with chicken pot pie and it was pretty good. I did skip the first step of salting the cabbage though and just omitted salt from the dish entirely (salt draws out moisture from the cabbage and then if it sits too long, the dressing becomes watery). I halved the recipe as I was only cooking for 3 people and followed the recipe exactly with one exception; I added about 1 tbsp of honey to the dressing mixture. The end result was a very interesting tasting coleslaw and we will likely make it again.
It wasnt easy. This is not one that has a sweet taste to it. With everything in it i expected more flavor.
Hooray! This recipe is a keeper! I used half a medium cabbage, sliced fine, in place of the coleslaw mix and red cabbage. I kept everything else the same and my 2yr old gobbled up a half cup of the mix before it hit the table. It's perfect; sweet, tangy, crunchy and HEALTHY! Thank you, Carolyn!
I LOVED this recipe. I am not afraid of fat, so used full fat mayo and sour cream and couldn't have been happier with the outcome. The nice tang of the apples was a real bonus to plain old slaw. Thanks for this great recipe!
Easy and sweet with no extra honey. Didn't have shredded coleslaw or celery seed and it was still delicious.
The apple is perfect for fall. I have been making it quite often so that by Thanksgiving I will have it tweeked to make all happy!
the only think I left out was the celery seed but this was AMAZING!!! :-)
Too easy to be so tasty & health-conscious! I made a couple substitutions due to necessity/curiosity. I only had about 1/4 cup mayo, so I added a 1/4 c thousand island dressing. It seemed a little bitter, so I squeezed/squoze in some honey -- but that was b4 it set up and flavors melded. I wondered about salting the slaw -- thought maybe it was to maintain crispness and color. I need low-sodium, so I will omit this step next time. And there WILL BE a next time! Thanks, Carolyn!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Apple-Carrot Coleslaw
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 16
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