Magic Coleslaw Recipes

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"MAGIC" COLESLAW



This coleslaw is "magic" because it tastes like the high calorie version but isn't. I originally got this from a Weight Watcher friendly site and tweaked it until I got the taste I wanted. It really is good, keeps well, and has only 1 W.W. point.

Provided by Leslie in Texas

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup fat-free mayonnaise
2 (1 g) packages Equal sugar substitute or 2 (1 g) packages similar artificial sweetener
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
2 (11 ounce) packages coleslaw mix
1/2 cup finely minced onion
1 green bell pepper, diced
1 red bell pepper, diced

Steps:

  • In a large bowl, mix the dressing ingredients together with a wire whisk.
  • Whisk in 1/4 cup water.
  • Combine the coleslaw ingredients in a large bowl.
  • Pour dressing over the coleslaw mix and toss well to combine.
  • Refrigerate until chilled.

MAGIC SLAW (PINEAPPLY AND POPPY SEED COLESLAW)



Magic Slaw (Pineapply and Poppy Seed Coleslaw) image

A happy, healthy summer slaw made with a lemon and poppy-seed dressing! And don't forget to sweeten it up with delicious agave nectar! Great addition to any BBQ or potluck lunch. I've taken it to a few dinner parties and also to large get togethers. It's loved wherever it lands. Cook time is chill time.

Provided by A Good Thing

Categories     Pineapple

Time 2h20m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 12

1/2 small head of cabbage, shredded small
1 cup pineapple, chopped into small slivers
2 tablespoons onions, sliced into small thin slivers
1 fresh lemon, juice of
1/3 cup coconut oil, I use Spectrum Organic
1 teaspoon vinegar, I use Bragg's Apple Cider Vinegar
1/3 cup agave nectar, I use Madhava
1 teaspoon poppy seed
3/4 cup mayonnaise, I use Blue Plate
1/4 teaspoon salt, I use Pink Himalayan Sea Salt
1/4 teaspoon pepper, fresh ground to taste
1 teaspoon lemon basil (optional)

Steps:

  • Chop cabbage: I cut my half head in half again. And then I cut each quarter into 1-inch strips. These are what I shred by cutting in 1/8 inch slices with a big knife. Makes for easy eating. Place in a large mixing bowl and break up any big pieces with your hands.
  • Cut up pineapple: I do something similar with the pineapple. What you are looking for are 1/2 inch slivers a bit bigger around than matchsticks. Add into the bowl with the cabbage and give it mix again. I use my hands (which are sterile) to let the flavors begin to blend right away.
  • Chop onion into small thin slivers (no longer than 1/2 inch) and mix in with the cabbage and pineapple. Put a lid on this and put aside.
  • Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
  • Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
  • Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
  • Now whisk in your mayonnaise. Make sure you get it smooth.
  • Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
  • Taste.
  • At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
  • If you like basil, here is where you add it. The lemon basil makes such a nice addition but is not necessary to the outcome really. I do NOT chop with a knife. I tear the basil into small bits and gently blend into the slaw.
  • Now place your slaw (after you test it one more time, ha ha) in a pretty serving bowl, cover and place in the fridge and chill for at least 2 hours.
  • Serve to family and friends and enjoy your magic!

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