Light And Tangy Coleslaw Recipes

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.

LIGHT AND TANGY COLESLAW

Steps:

• Toss the cabbage, carrots, purple cabbage, parsley, and green onions together in a bowl.
• In a smaller bowl, combine the vinegar, lemon juice, mayonnaise, sour cream, sugar, Dijon, honey, celery salt, sea salt, and freshly cracked pepper, to taste. Whisk until well combined.
• Pour the dressing over the salad and toss until evenly coated. Serve.

LIGHT AND CRUNCHY COLESLAW

Steps:

• Chop 3 heaping cups each of green and red cabbage using a food processor or with a knife.
• Grate 1-2 large carrots using a box grater.
• For the dressing: Combine 1/2 cup mayo, 1/4 cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 1/2 tsp. celery seed, and 1/8 tsp. each of salt and pepper in a small bowl. Whisk together to completely combine.
• Add half of the vegetables to a large bowl along with half of the dressing. Toss to coat. Add the other half of the veggies and remainder of the dressing and toss everything until completely coated.
• Garnish with extra celery seeds and fresh herbs (optional). Adjust salt and pepper levels as needed.

TANGY COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

LIGHT AND TANGY LOW-CALORIE COLESLAW

Steps:

• Add coleslaw mix, parsley, mayo, cider vinegar, amd celery seed to a large glass or nonreactive bowl and stir to combine. Season with salt and pepper to taste.
• Serve immediately or place in the fridge for a couple hours to chill. The flavors will come together better if you have a chance to let it chill.

RAINBOW CITRUS SLAW

Steps:

• In a large bowl combine cabbages, carrots, cilantro and scallions.
• In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
• Toss cabbage with dressing and serve.

EASY COLESLAW DRESSING

Steps:

• Combine all ingredients in a small bowl and whisk.
• Let sit 30 minutes before serving.
• Toss with 5 cups shredded cabbage or vegetables.

TANGY CABBAGE SLAW

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

LIGHT AND TART COLE SLAW (LOW MAYO)

Steps:

• Combine shredded cabbage and diced apples in bowl.
• Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
• Pour liquids over cabbage and stir.
• Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).

TANGY COLESLAW WITH VINEGAR DRESSING

Steps:

• Enjoy!