Lower-Fat Coleslaw

I’ve been trying to create a coleslaw dressing with the lowest possible fat intake. This is as low as I could go without taking away the flavor. It’s a family favorite and we use it with all kinds of meals, in wraps, in sandwiches, with burgers, and as a side during BBQs.

Original recipe makes 8 servings

Ingredients

2 tablespoons extra-light mayonnaise
1/4 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

  • PREP

    30 mins

  • READY IN

    2 hrs 30 mins

Directions

  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.
  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.

Nutrition

Calories: 56 kcal
Carbohydrates: 12.2 g
Cholesterol: < 1 mg
Fat: 0.5 g
Fiber: 4.1 g
Protein: 2.3 g
Sodium: 362 mg

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