Monday, 3 December 2012

Red Coleslaw: A Skinny Salad

This coleslaw is brimming with goodness and fat free. The idea came from my friend Liz who was a dietician. She used only the red cabbage and pineapple pieces and if that's all you have on hand it will taste good. But the addition of a spring onion and some chopped red pepper make it not only more colorful but adds some crunch.
Use pineapple canned in unsweetened pineapple juice.And avoid red cabbage which has been sitting around in the supermarket too long. This can taste bitter,


Per person

1 cup of red cabbage ( shredded)
1/2 spring onion (finely chopped)
1/4 red pepper  (diced)
6 cubes of pineapple ( each quartered)

Mix together. If it looks a little dry add a tablespoon or two of the pineapple juice.


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