Best Low Fat Creamy Cabbage And Onion Salad Recipes

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.

LOW FAT CREAMY CABBAGE AND ONION SALAD

Steps:

• Toss the shredded cabbage and onion together in a large bowl.
• In a small bowl whisk together cottage cheese, mayonnaise, lemon juice, sugar and garlic powder, then add to the cabbage/onion mixture; toss to combine then season with salt and pepper.
• Cover and chill for a minimum of 3 hours before serving (overnight is even better!).

CABBAGE, TOMATO AND ONION SALAD

Steps:

• In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
• In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

TANGY CARROT, RED CABBAGE & ONION SALAD

Steps:

• Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

CREAMY ONION SALAD

Steps:

• Slice the onions very thin and place them in a plastic or glass dish.
• Combine the vinegar, water, sugar, and salt.
• Mix well to dissolve the sugar and salt.
• Pour over the sliced onions and mix well.
• Put a plate on top of the onions and set a weight on it.
• A plastic bottle of oil and vinegar works well.
• Let the onions sit on the counter all day- overnight is best.
• Drain the onions (You will wonder where all the liquid came from!).
• Combine the dressing and celery seed and toss with onions.
• Put in a serving bowl and serve.

CREAMY CABBAGE SALAD

Steps:

• Mix first 5 ingredients until smooth.
• (Zender's seasoning can be purchased at the restaurant or by mail order.) It contains garlic and paprika along with some other spices.
• I use the Zender's seasoning.
• Store in refrigerator.
• Chill before using.
• Shred cabbage.
• Add carrots, onions, red cabbage and green peppers.
• Add dressing until it coats the cabbage but doesn't make it soggy.
• Recipe may be halved as it makes a large quantity, otherwise.