This sweet red cabbage and beet slaw recipe is terrific with grilled meats or even on top of your favorite hot dog.
This time of year I see coleslaw recipes everywhere. There isn’t a magazine or food blogger who hasn’t published their twist on this classic Dutch salad – I have several versions myself.
The problem with many slaw recipes is that they’re loaded with mayonnaise. In my opinion, all that extra mayonnaise wilts the salad, leaving it soggy and flat.
I wanted the veggies to be the star of my slaw, not the mayonnaise, so I used shredded beets and red cabbage to add color and crunch. The beets could stand up to my favorite olive oil based mayonnaise, and the color is fantastic next to your favorite grilled chicken, beef, fish or sausages.
Just as I promised, this is not your typical coleslaw. There’s plenty of crunch and color – and no soggy vegetables!
Happy, healthy cooking!
45 minTotal Time
- 8 cups red cabbage, finely sliced
- 2 large beets, shredded
- 1 small onion, finely chopped
- ½ cup low fat olive oil based mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons cider vinegar
- a squeeze of lemon juice
- ½ cup sunflower seeds, toasted
- Combine cabbage, beets and onion in a large bowl.
- Combine mayonnaise, mustard, hone and cider in another bowl.
- Mix the dressing into the cabbage mixture and add seeds. Season with salt and pepper.
- Chill for 30 minutes before serving to soften the cabbage.
Calories: 137 Weight Watchers PointsPlus 4 Total Fat: 7.35g Cholesterol: 3mg Sodium: 179mg Total Carbs: 16.36g Dietary Fiber: 3.40g Sugars: 7.68g Protein: 3.20g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.