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Zesty Coleslaw recipe

8 cups coarsely shredded cabbage (about 2 pounds)
1 cup grated carrot

Dressing
1/2 cup nonfat or reduced fat mayonnaise
2 tablespoons white wine vinegar
2 tablespoons pineapple juice
3 tablespoons spicy mustard
1 1/2 tablespoons granulated sugar
1/8 teaspoon ground black pepper

Combine the cabbage and carrot in a large bowl, and toss to mix well. Combine the dressing ingredients in a small bowl, and stir to mix well. Pour the dressing over the cabbage mixture, and toss to mix. Cover the salad and chill for several hours or overnight before serving.

Makes 8 servings.

Serving size (1/8 recipe) - 1 WW point per serving