Lowfatcoleslaw Recipes

LOW FAT COLE SLAW

Steps:

• Place the cabbage, carrot, and bell pepper in a large bowl and toss.
• Place the remaining ingredients in a small bowl and stir to mix.
• Pour the dressing over the cabbage mixture and toss to mix well.
• Cover the salad and chill at least 4 hours before serving.

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.

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.

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.

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.

BEST LOW CARB COLESLAW

Steps:

• In a large bowl, combine the coleslaw and onion.
• Put aside.
• In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
• Pour over the coleslaw mix, stir gently to mix.
• Refrigerate for 1 hour.

CREAMY SKINNY COLESLAW RECIPE

Steps:

• In a large mixing bowl, combine Greek yogurt, vinegar, lemon juice, sugar, celery seed, salt and pepper. Whisk until a dressing forms.
• Add coleslaw mix, red onion, and green onions. Toss to combine, making sure all the coleslaw is coated.
• Cover and refrigerate for at least 1 hour before serving. Taste and adjust salt and pepper seasoning.

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.

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