Creamy Low Fat Coleslaw Recipes

LOW FAT BUT CREAMY COLESLAW

Steps:

• All you need to do is thinly shred everything like in the photo and then add to a mixing bowl.
• I used a grater with big holes for the carrots and used a regular knife to finely shred the cabbage and the onion. You can use a processor, but I find this makes the carrots too fine, and the onion turns to watery mush, so use a knife!
• Add the salt & pepper, lemon juice and then using a large spoon, stir everything and start adding 2 tablespoons of yoghurt at a time (you can add more or less for creaminess) Keep stirring and taste it. If it needs more sweetness, add some of the honey. If it needs more creaminess, add some more yoghurt. Everybody has different tastes so you add as much or as little of one ingredient as you wish.
• Then refrigerate until ready to serve.
• You can keep it refrigerated for a couple of days. Just give it a stir before you are ready to serve it.

LOWER-FAT COLESLAW

Steps:

• 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.
• 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.

CREAMY SKINNY COLESLAW RECIPE

Steps:

• In a large mixing bowl, combine Greek yogurt, vinegar, lemon juice, sugar, celery seed, salt and pepper. Whisk until a dressing forms.
• Add coleslaw mix, red onion, and green onions. Toss to combine, making sure all the coleslaw is coated.
• Cover and refrigerate for at least 1 hour before serving. Taste and adjust salt and pepper seasoning.

CREAMY NO-FAT COLESLAW

Steps:

• In small bowl, combine the mayonnaise, vinegar, sugar, celery salt, black pepper and optional horseradish.
• Stir together until combined.
• Toss cabbage and carrots together in medium sized bowl, until combined.
• Pour dressing over and toss to combine.

EASY LOW FAT COLESLAW

Steps:

• Gather the ingredients.
• In a small bowl, whisk mayonnaise, cider vinegar, mustard, sugar, and celery seed together.
• Empty coleslaw mix into a large bowl. Pour dressing over the top and toss. Refrigerate until ready to serve.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

CREAMY COLESLAW DRESSING (LOW FAT)

Steps:

• In a small mixing bowl, mix together the mayo, soy milk, celery seed and Splenda. Keep refrigerated until ready to use.
• To use, toss with shredded cabbage or broccoli, shredded carrots, and diced apple or celery.

LOW-FAT COLESLAW (NON-CREAMY!)

Steps:

• Mix dressing ingredients together in a small jar. Set aside.
• Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat.
• Refrigerate at least 1 hour to blend flavors.