Low Fat Big Crunch 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.

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.

HEALTHY COLESLAW

Steps:

• Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.
• Will keep in the fridge for up to 3 days.

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.

LOW-FAT BIG CRUNCH COLESLAW

Steps:

• In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil.
• In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger.
• Add dressing and gently toss.
• Let stand 1 hour to marinate vegetables and blend flavors.

CREAMY NO MAYO COLESLAW |THM FP, LOW FAT, LOW CARB

Steps:

• In a bowl large enough to mix the slaw, combine the cabbage, onion, and carrot
• In a separate bowl, mix the remaining ingredients
• Pour over cabbage mixture and stir well to combine
• Serve immediately or refrigerate for later

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.

SIMPLE KETO COLESLAW RECIPE

Steps:

• Combine everything, except the cabbage, in a small bowl using a whisk until fully combined.
• Add coleslaw mix or chopped cabbage to a large bowl, drizzle the avocado oil mixture over top and toss using a large spoon until fully incorporated.
• Place in fridge 30 minutes prior to serving.
• Best stored in an air tight container in the fridge up to 3 days.

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.