Waist Friendly Slaw, Two Week Slaw, Slaw with Carrots and Apples

Waist Friendly Slaw

  • 3 cups shredded cabbage (either green cabbage or combination of red and green cabbage)
  • ½ cup non-fat Greek yogurt
  • 2 Tbsp. light mayonnaise
  • 1 teas. Dijon mustard
  • 2 teas. wine vinegar
  • 1 cup shredded carrots
  • ¼ cup diced onion
  • salt and pepper to taste

Combine the yogurt, mayonnaise, wine vinegar and mustard in a small bowl. In a large bowl combine the cabbage, carrots and onion. Pour the dressing in the small bowl over the cabbage mixture and toss to coat well. Season with salt and pepper. Refrigerate until serving time.

Recipe makes 6 servings Estimated WW Smart points 2 per serving.

Two Week Slaw

  • 4 cups shredded green cabbage
  • ½ cup onion, thinly sliced
  • ¾ cup sugar or artificial sweetener
  • ¾ cup white vinegar
  • ¾ cup water
  • salt and pepper to taste

Combine the cabbage and onion in a large bowl. Mix the water, vinegar, sugar or sweetener, salt and pepper together and stir well. Pour dressing over cabbage and onions and toss. Place slaw in a covered dish and refrigerate for at least 8 hours or overnight before serving. Slaw will keep for about 2 weeks in refrigerator. Serve slaw with a slotted spoon.

Recipe makes 4 servings Estimated WW Smart points 0 per serving.

Slaw with Carrots and Apples

  • 4 cups shredded green cabbage
  • 1 ¾ cups chopped unpeeled apples
  • 1 ¾ cups shredded carrots
  • 2/3 cup light mayonnaise
  • 2 Tbsp. sugar or artificial sweetener
  • 1/3 cup white vinegar
  • salt and pepper to taste

In a large bowl combine the cabbage, apples and carrots. In another bowl mix together the mayonnaise, sugar and vinegar. Pour this dressing over the cabbage and toss to coat. Cover dish and refrigerate until serving time.

Recipe makes 6 servings Estimated WW Smart points 3 per serving.