Sweet ‘n’ sour Caribbean slaw

SmartPoints® value per serving
Total Time
9 min
9 min
0 min
Do you have nine free minutes in your day? Then you have enough time to make Sweet ‘n’ sour Caribbean slaw! This vegetarian recipe is a summer staple because it's entirely heat-free, so you can ditch the oven and cool down instead. The slaw makes a great side dish, but it can also function as a main course: To make it even more filling and nutritious, you can also add a can of ZeroPoint™ black beans. Rinse and drain them, then add to the cabbage mixture in step 1. With that addition, you'll get an extra protein kick with every bite.


shredded red cabbage

1½ cup(s), (from a 10-ounce package)

store bought coleslaw

1½ cup(s), (from a 16-ounce package)

uncooked carrot(s)

½ cup(s), matchstick-cut

sweet red pepper(s)

½ medium, thinly sliced

uncooked onion(s)

½ small, sweet variety, thinly sliced

light sour cream

2 Tbsp

fat-free half-and-half

2 Tbsp

white vinegar

2 Tbsp

packed brown sugar

2 Tbsp

table salt

½ tsp

sesame seeds

1 tsp, preferably toasted


  1. Combine the cabbage, coleslaw mix, carrots, bell pepper, and onion and in a serving bowl.
  2. To make the dressing, whisk together the sour cream, half-and-half, vinegar, brown sugar, and salt in a small bowl. Add the mayonnaise mixture to the cabbage mixture and toss to coat evenly. Sprinkle with the sesame seeds. Serve or cover and refrigerate up to 4 hours. Toss again just before serving. Yields 1 cup per serving.

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