Best Light And Tart Cole Slaw Low Mayo Recipes

CREAMY SKINNY COLESLAW RECIPE

Creamy Skinny Coleslaw Recipe image

This ultra creamy coleslaw is tangy with a hint of sweetness and plenty of crunch.

Provided by The Chunky Chef

Time 10m

Number Of Ingredients 9

Ingredients

2/3 cup non-fat plain Greek yogurt
2 Tbsp apple cider vinegar
1/2 Tbsp lemon juice (, fresh is best)
2 Tbsp granulated sugar
1/4 tsp ground celery seed
kosher salt and black pepper, to taste ((I like mine peppery))
10 oz bag of shredded coleslaw mix
1/3 cup red onion or shallots (, finely minced)
2 Tbsp green onions, sliced

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.

Nutrition Facts : Calories 34 kcal, Carbohydrate 6 g, Protein 2 g, Sodium 13 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

THE BEST CREAMY COLESLAW

The Best Creamy Coleslaw image

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

LOWER-FAT COLESLAW

Lower-Fat Coleslaw image

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.

Provided by Mandy

Categories Salad Coleslaw Recipes With Mayo

Time 2h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons extra-light mayonnaise
¼ 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

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.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 12.2 g, Cholesterol 0.3 mg, Fat 0.5 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 362 mg, Sugar 6.8 g

CREAMY COLESLAW

Creamy Coleslaw image

This classic coleslaw recipe is timeless for a reason: it's crunchy, cool, and refreshing. Here's our best take on the crowd-pleasing BBQ side dish.

Provided by Alexis Touchet

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
¼ cup sour cream
2 tablespoons cider vinegar
¾ teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded

Steps:

Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.