Being from the south, I’ve always eaten a LOT of coleslaw. Whether it’s a vinegary slaw or a mayonaisse-based slaw, I’ve always been a fan.
My fabulous sister in law (Beth – Please note that I’m giving you credit for this…) talked me into making this last week after she and the Virginia folks had devoured it at dinner. The only good thing about Beth and Jason being on the East coast is that she can try recipes two hours before I do and catch me on the way home from the gym with all the details.
I needed to stop at the grocery to pick up bananas anyway, so a few more items in the basket worked out just fine.
BTW… Have I mentioned that my brother and Beth have shed 30 lbs since the beginning of the year by cooking recipes like this one and following the Weight Watchers program? They are ROCKIN it in Virginia and inspiring me to get creative in the kitchen for sure!
Weight Watchers Mustardy One-Point Cole Slaw
From Weight Watchers
Serves 6
INGREDIENTS
2 Tbsp. sugar
1 Tbsp. canola oil
1 Tbsp. cider vinegar
1 Tbsp. yellow mustard
1 tsp. salt
1/4 – 1/2 tsp. black pepper
1/2 cup red bell pepper, chopped finely
4 cups coleslaw mix with carrots
INSTRUCTIONS
1. Mix the first 6 ingredients in a small bowl. Whisk to combine. Note: At this point, the sauce will look like a peppery honey mustard. I used the full 1/2 tsp. of black pepper and loved it, but if you’re not into spice, just use 1/4 tsp.
2. Slice your peppers very finely.
3. Add coleslaw mix and peppers to a bowl.
4. Add the mustard sauce to the veggie mix and stir to combine.
5. Place coleslaw in the refrigerator for about 15 minutes for the dressing to set in. Note: When I got the salad out of the fridge, I noticed that much of the slaw had already wilted. This revealed a lot of extra sauce, to which I made the decision to add the rest of the slaw mix.
6. Serve slaw as a side dish to your favorite main course, or as a topping to a sandwich.
I absolutely loved this slaw. It’s hard to believe that it didn’t have some sort of mayo in it, instead just mustard. Yum! I even took a serving to work to eat as a snack… and was incredibly excited to eat it mid-morning.
Now that I’ve finished my first batch of this slaw, I’ll be whipping up another. It’s too good of a snack not to!
Per 1/2 cup serving:
CAL 32; FAT 2g ; CARB 3g; PROT 0g; FIB 0g ; SOD 30mg ; WW Points Plus 1
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I’ve just started liking cole slaw and this looks delicious!
I really like it… super easy snack, and I actually just made another batch!
Looks great. I am thinking I might like it better with a Dijon or whole grain mustard though.
And, um, wasn’t the beginning of the year, like, yesterday? 30 pounds?! Wow! Congrats to them. I keep making excuses as to how I am still trying to get into the swing of things. I guess it is February; isn’t it…
I was corrected…. They’ve lost 34 so far!
Broccoli or cole slaw are my go to veggie for sides, sandwich toppings or snack on a regular basis! It is so versatile for using in a quick stirffry or slaw it up for a flavorful cold side! Mustard is always an added sauce to mine cause it is my favorite condiment of all time! Dijon preferred most! Thanks for the idea Kelly another winning blog! Hugs
This looks AMAZING. Making it soon!
Thanks for sharing this new coleslaw WW recipe! I like coleslaw but whenever I’ve seen a non-mayo healthy version lately it’s full of onions (sorry, not a fan of onions)-this one looks terrific. You mentioned it wilted quite a bit after being in the fridge for 15 minutes, did the left overs last all right until the next day or is it an eat it all the day of kind of food?
I thought it was FANTASTIC the next day and the next day… If you’re feeding more than one person, no guarantees it will last that long!
Congrats Virginia Guy Family!!!!! (I don’t like cole slaw but if I did I’m sure this would be good
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That looks delicious!! I try to make coleslaw sometimes without following a recipe, and I never quite get the right balance.
It’s really good. DEFINITELY recommend it… it’s got a mustardy flair to it!