Healthy Chopped Coleslaw

• 1/2 head green cabbage, shredded (about 1 pound)
• 1/2 head purple cabbage, shredded (about 1 pound)
• salt, for cabbage, plus
• 1 teaspoon salt
• 1 carrot, shredded (1 cup)
• 1/2 teaspoon celery seed
• 1/2 cup low-fat mayonnaise
• 2 tablespoons whole grain mustard
• 3 tablespoons dark brown sugar
• 3 tablespoons pineapple juice
• 1/2 cup buttermilk
• fresh ground black pepper
• 1/8 teaspoon cayenne

1. Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
2. Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!

green cabbage, purple cabbage, salt, salt, carrot, celery, lowfat mayonnaise, whole grain mustard, dark brown sugar, pineapple juice, buttermilk, fresh ground black pepper, cayenne

Taken from www.food.com/recipe/healthy-chopped-coleslaw-159004 (may not work)