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Eastern Carolina Coleslaw Recipe

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Eastern Carolina Coleslaw Recipe

Eastern Carolina Coleslaw Recipe
© Randal Oulton

This is a typical salad made to accompany barbeque in the eastern Carolinas area of America. More than that, it's a good old-fashioned, sweet and sour creamy coleslaw that will have you smacking your lips in satisfaction.

If you use low-fat mayonnaise to make it, it's only 3 Weight Watchers PointsPlus® per 1 cup (150g) serving.

Number of servings: 8 x 1 cup (150g) servings

Estimated Prep Time: 25 minutes



Chop the green onions thinly including the stalks; put into a very large bowl.

Grate the cabbage finely; add to the bowl and toss with the green onion.

Combine remaining ingredients, pour over cabbage, toss, and store covered in refrigerator. Let chill for at least 1 hour before serving.

Recipe notes

This recipe will feed a small crowd; double or triple if you wish.

2 1/2 pounds (1.1 kg) of cabbage after coring, removing outer leaves and shredding is about 10 cups shredded (900g.) You can also use bagged, shredded cabbage.

Nutrition Notes

We used a low-fat mayonnaise that was 18 Weight Watchers PointsPlus® per cup (30 calories per tablespoon.) With that, the total points in the recipe were 26 PointsPlus or just 3 points per 1 cup (150 g) serving. (We also used a salt substitute instead of the salt.)

If you use regular mayonnaise, the total points in the recipe are 54; that's 7 points per 1 cup (150 g) serving.

Tip! Consider using Kraft Fat-Free Miracle Whip and liquid stevia.

Weight Watchers® Info
Per 1 cup (150g)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


See also:

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