Low Fat Creamy Cabbage And Onion Salad Recipes

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LOW FAT CREAMY CABBAGE AND ONION SALAD



Low Fat Creamy Cabbage and Onion Salad image

Plan ahead this needs to chill for a minimum of 3 hours before serving, but if possible try to make this a day ahead it will be even better! The ingredient amounts listed are only a guideline, adjust all amount to taste.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 10

1 head green cabbage, shredded
1 medium onion, sliced (use red onion or green onions)
2 tablespoons chopped fresh parsley (optional)
2 cups cream-style low fat cottage cheese
1/2 cup low-fat mayonnaise (can use more to taste)
1 tablespoon fresh lemon juice (or to taste)
1 tablespoon sugar (or to taste)
1/2 teaspoon garlic powder (can use more!)
seasoning salt (can use white salt)
pepper

Steps:

  • Toss the shredded cabbage and onion together in a large bowl.
  • In a small bowl whisk together cottage cheese, mayonnaise, lemon juice, sugar and garlic powder, then add to the cabbage/onion mixture; toss to combine then season with salt and pepper.
  • Cover and chill for a minimum of 3 hours before serving (overnight is even better!).

Nutrition Facts : Calories 89.6, Fat 1.5, SaturatedFat 0.6, Cholesterol 5.7, Sodium 207.6, Carbohydrate 11.8, Fiber 3.1, Sugar 7.9, Protein 8.3

CABBAGE AND ONION SALAD



Cabbage and Onion Salad image

I have had this recipe at many church functions and cookouts. This particular recipe is from my "Farm Journals Country Cookbook", originally published in 1958. This is from the 1972 edition. If using green cabbage, use white onions and if using white cabbage, use red onions. Cooking time is the chill time. It is very good. Hope you enjoy!

Provided by Bobtail

Categories     Vegetable

Time P1DT20m

Yield 12 serving(s)

Number Of Ingredients 9

1 head cabbage, shredded
2 large onions, thinly sliced and separated into rings
1 cup sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
1/4 teaspoon pepper
1 cup salad oil

Steps:

  • Alternate layering cabbage and onions in a bowl, with onions for the top layer.
  • Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan.
  • Bring to a boil.
  • Remove from heat, add salad oil.
  • Drip hot mixture over the cabbage and onions, do not stir.
  • Cover and refrigerate for 24 hours.

CABBAGE, TOMATO AND ONION SALAD



Cabbage, Tomato and Onion Salad image

Spicy, tangy salad with cabbage, tomatoes and onions

Provided by V J

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

2 cups shredded cabbage
4 large firm tomatoes, chopped
1 large onion, finely chopped
2 green chile peppers, seeded and minced
salt to taste
white sugar to taste
1 tablespoon roasted peanut powder
1 tablespoon clarified butter
1 teaspoon cumin seeds
½ cup chopped fresh cilantro

Steps:

  • In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
  • In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 15.5 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 22.1 mg, Sugar 8.7 g

ITALIAN CABBAGE SALAD



Italian Cabbage Salad image

Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.

Provided by Dollie

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

7 tablespoons canola oil
2 tablespoons tarragon vinegar
2 tablespoons lemon juice
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ head green cabbage, thinly sliced
½ red onion, thinly sliced

Steps:

  • Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
  • Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
  • Refrigerate salad 1 hour before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 10.7 g, Fat 24.7 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 608.7 mg, Sugar 5.5 g

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