Coleslaw is quick, nutritious, holds up well in the fridge and has a million variations. We like ours a little on the sweet side, rather than the traditional tart taste.
1 small head of cabbage
2 carrots
½ cup finely diced red bell pepper
½ cup finely diced celery
Finely chop the cabbage, pepper and celery and shred carrots. Mix all veggies together and set aside.
¾ cup low fat mayonnaise
2 tablespoons lemon juice (or apple cider vinegar if you like your salad tart)
2 tablespoons sugar
3 tablespoons milk
¼ teaspoon black pepper
Whisk dressing until smooth then stir in (1) 8 ounce can of crushed pineapple (drained). Pour dressing over veggies, mix well and chill.
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