Pineapple Coleslaw

Jul 22, 2010

This is a new twist on an old favorite.  Use this base recipe and make your own coleslaw creations by adding cilantro, chopped jalapeno, or toasted sesame seeds or almonds.  Let me know what you come up with!  Cabbage is a potent cancer fighter (along with its cousins, broccoli and cauliflower), and there's no place better to get it than in coleslaw! 
By the way, I'd really like to know who's able to handle raw veggies and who's not?  I know several of my patients have trouble with fibrous veggies (esp band patients), but most do not have issues with them at all.  It seems very much an individual consideration. But I'd really like to know!  Also- feel free to use fresh pineapple (chopped finely) instead of canned.  As always, protein first, but this is a great way to get those vegetables in!  

Pineapple Coleslaw 

1 small head cabbage, finely shredded  

2 carrots, shredded 

1/2 cup plain yogurt 

1/2 cup light mayo

1/3 cup crushed pineapple (canned in its own juice) 

1 1/2 Tablespoons white vinegar  

1/2 teaspoon celery seed 

1/2 teaspoon salt 

1 Tablespoon Splenda (plus more if you like it sweeter!) 

1 - 2 Tablespoons fresh lemon juice

1.) In a bowl, mix together yogurt, mayo, pineapple, vinegar, celery seed, salt, and Splenda.  Add cabbage and carrots and toss together well.  Squeeze fresh lemon juice over, and refrigerate until serving!  (Refrigerate for at least an hour, or overnight).  Add more Splenda if necessary.  

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