Savor the classic flavors of coleslaw with a lighter touch in Lower-Fat Coleslaw. This rendition features finely shredded cabbage and carrots, providing a crisp and satisfying base. The dressing is crafted to be lower in fat without compromising on flavor, often incorporating alternatives like low-fat mayonnaise, Greek yogurt, or a combination of both. With a hint of tanginess from vinegar and a touch of sweetness, Lower-Fat Coleslaw offers a guilt-free and refreshing option. Whether enjoyed as a side dish at picnics, barbecues, or alongside your favorite grilled proteins, this coleslaw is a wholesome alternative that allows you to relish the classic taste with a lighter twist.
Lower-Fat Coleslaw Recipe | S2Recipes
Details Lower-Fat Coleslaw Recipes
Prep Time: 30 mins
Additional Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 8
Yield: 8 servings
Ingredients For Lower-Fat Coleslaw Recipes
2 tablespoons extra-light mayonnaise
ΒΌ cup low-fat milk
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon white sugar
1 teaspoon salt
1 head cabbage, finely shredded
1 small onion, minced
1 carrot, shredded and chopped
Instructions: Lower-Fat Coleslaw Recipes
Step 1: Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
Step 2: Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.
as written it needs more seasoning. for a package of pre chopped coleslaw i doubled the milk and mayo. added pepper and celery seed. I just used cider vinegar and omitted the sugar. that helped a lot to add more seasoning
Very good. Used Lactaide 2% milk. Used food processor to slice up full head of purple & green cabbage, 4 carrots, 1/4 yellow onion, and baby celery ribs with leaves.Makes alot!
AWESOME!! This is SO yummy and not sweet! I made half the recipe since I only had half of a bag of slaw on hand. After tasting the dressing before letting it "rest", I was not too thrilled with the strong lemon taste. However, after mixing it with the slaw and refrigerating for a few hours it was perfect! Thanks so much!
Followed the recipe exactly and it was ridiculously salty. To the point where it can't be eaten on it's own. Will cut the salt in half (at least) next time
Had a cookout and made this coleslaw dressing. Everyone loved it. Could not get over how good the dressing was. I did follow another reviewer and added celery seed and celery salt.
Shockingly delicious! I followed the recipe to a T accept subbing Truvia baking blend for the sugar.
Used a bag of pre-shredded cabbage and this was super easy! Perfect ingredients and used it on pulled chicken sandwiches made in the crockpot. Great recipe.
Truvia brown sugar blend, just apple cider vinegar (same total vinegar amount), and a squirt of yellow mustard. Big hit!
Surprisingly good. I like it as good as any other recipe for coleslaw, if not better. Better, because I can't taste any guilt!I use regular mayo and whole milk. I mean, come one, it's 2 Tbsp and 1/4 cup for a full recipe, and light mayo doesn't cut it for me. I might go with 2% on the milk, but why? I used green onion and rice wine vinegar in place of the white. I also used bagged coleslaw, so sue me! But one tip I learned and applied here, is to dice up the cabbage and carrots really small, like at KFC. So I dice the bagged coleslaw, not just toss it in as it comes from the bag. The smaller dices really make a differnce in the flavor profile. Try it!
