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
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
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. Note: Below I served it with Grilled Chicken topped with Homemade Mustard BBQ Sauce and steamed broccoli. So good!
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 ; SAT FAT 0g; CARB 3g; PROT 0g; FIB 0g ; SUG 2g;
WW Points+: 1; WW Smart Points: 1