Low Fat Asian Coleslaw Recipes

ASIAN COLESLAW LIGHT

Steps:

• Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
• Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

ASIAN STYLE SLAW

Steps:

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
• Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

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.

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.

SUPERHEALTHY SLAW

Steps:

• Mix the cabbage, apple, carrots and onion in a large bowl. In a separate bowl, mix the yogurt, lemon juice, vinegar and mustard. Season, then pour over the vegetables. Give everything a good stir to coat in the dressing and eat immediately, or chill until you are ready to serve.

ASIAN STYLE COLESLAW

Steps:

• In a small bowl, dissolve sugar in vinegar. Add the oils.
• Thin slice the cabbage and shred the carrot. Mix together. Then add the dressing and mix to coat. Cover bowl and refrigerate.
• This slaw is best made several hours ahead of time, or the previous day, to give the flavors time to blend.

5-INGREDIENT ASIAN SLAW

Steps:

• In large bowl, mix cabbage, bell pepper and cucumber.
• In small bowl, mix dressing and teriyaki sauce. Pour over cabbage mixture; toss to coat. Refrigerate at least 30 minutes before serving.

LOW FAT ASIAN COLESLAW

Steps:

• Whisk together the mayonnaise and sesame oil in a large bowl.
• Add the remaining ingredients and toss to combine.
• Cover and refrigerate until chilled.
• Yields about 1 cup per serving.
• 1 Weight Watcher point per serving.