I like cabbage, but the fam does not. In fact, I've been relegated to heating up sauerkraut on the grill (just wrap it in double foil and toss on the shelf above the main grill)--{totally nummy with grilled bratwurst and German mustard!}. If your fam doesn't eat cabbage, it can get funky-monkey in no time. So I opt for the packaged pre-shredded stuff, though it's more expensive this way.
Two weeks ago on the Weight Watcher website, a well-known chef took julienned (thin shreds--like lettuce on your fast food tacos) collard greens, cabbage and carrots. Basically, she took a few liquid ingredients (oil, balsamic and other herbs) mixed them together and poured it over her raw veg, toss to coat and refrigerate for 2-3 hours to soften the cabbage.
Well, guess what? You can do this, too! But it's even easier if you use salad dressing!
Coleslaw with Vinaigrette Dressing
2 cups shredded cabbage mixture (0 WW points plus)
2-3 Tbs. light oil-based salad dressing (btw 3-4 WW points plus, depending on the dressing-calculate it out)
Toss in small sealed container and refrigerate. One very nice single serving as it breaks down the tough leaves.
I used Newman's Light Roasted Garlic Balsamic dressing, but think of the other options:
Newman's Own Lite Balsamic Vinaigrette Dressing
Newman's Own Lite Sun Dried Tomato Dressing
There you go! A different type of coleslaw for every day of the week!
There you go! A different type of coleslaw for every day of the week!
Enjoy, Peeps!
