Name: Lower-Fat Coleslaw recipe
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

All Recipes Salad Coleslaw Recipes With Mayo

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

Nutrition Info

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 servingSize: - sodium: 362 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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.

Alternatives to this recipe

Lower-Fat Coleslaw