Best Low Fat Vegetable Slaw Recipes
LOWER-FAT COLESLAW
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
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
LOW-FAT VEGETABLE SLAW
This pretty combination of fresh veggies is low fat and to enhance the flavors, it can be made at least an hour before serving. For extra color, half-cup portions of squash and red and green pepper can be added.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
VEGETABLE SLAW
We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
LOW FAT COLE SLAW
This is a recipe I've been making for some time and am just now getting around to posting. It is from The Best Kept Secrets of Healthy Cooking by Sandra Woodruff, RD. It is so nice to be able to enjoy crunchy healthy coleslaw without worrying about all the mayo in it! I sometimes sub a bit of plain fat free yogurt for some portion of the mayo; it all really depends on your tastes. According to the book each serving is 2/3 c. Cook time does not include chill time.
Provided by smellyvegetarian
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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.
Nutrition Facts : Calories 145 kcal, Carbohydrate 14 g, Cholesterol 8 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 358 mg, Sugar 11 g, Fat 10 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
LOW-FAT COLESLAW (NON-CREAMY!)
Make and share this Low-Fat Coleslaw (Non-Creamy!) recipe from Food.com.
Provided by candaceshaw
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix dressing ingredients together in a small jar. Set aside.
- Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat.
- Refrigerate at least 1 hour to blend flavors.
Nutrition Facts : Calories 35.3, Fat 0.3, Sodium 185.2, Carbohydrate 7.2, Fiber 1.6, Sugar 4, Protein 1.3
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