Ingredients

• 1/2 head green cabbage (about 1 pound), shredded on a box grater
• 1/2 head purple cabbage (about 1 pound), shredded
• Kosher salt, plus 1 teaspoon
• 1 carrot, shredded (1 cup)
• 1/2 teaspoon celery seeds
• 1/2 cup low-fat mayonnaise
• 2 tablespoons whole-grain mustard
• 3 tablespoons dark brown sugar
• 3 tablespoons pineapple juice
• 1/2 cup low-fat buttermilk
• Freshly ground black pepper
• 1/4 teaspoon cayenne

Instructions

1. Mix the 2 cabbages together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse cabbage under cold water and pat very dry. Mix the carrot with the cabbage.
2. Toast 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.