This classic coleslaw is a staple of Whole 30 for me and B. Heck, we have it all the time even when we’re not doing a round. Its a great way to sneak in some extra veggies, as a side, in a lettuce wrap, or on top of pulled pork. Adding pineapple gives this coleslaw a hint of sweetness without adding any points!
Serves 6, 4 sp per serving
1 bag preshredded coleslaw mix
1/2 C homemade mayo
2 TB distilled white vinegar
2 TB apple cider vinegar
1/3 C frozen or fresh pineapple
Salt and pepper to taste
- Combine all ingredients, but shredded coleslaw mix in a blender. Blend for about a minute until pineapple is liquefied.
- In a large bowl, add shredded coleslax mix and dressing from blender. Allow to sit in the refrigerator for at least 30 minutes before serving.
Note: This recipe can easily be altered to use light mayo to lessen the point value.