Low cal cole slaw - any recipes out there?

phieaglefan

I like to make a batch of cole slaw to either eat by itself, or put on top of my lettuce salads. It's a great way to dress them up fast. But the pre-made dressings are so high in calories. I made some last night using light miracle whip, some white wine vinegar, brown mustard, a bit of splenda, and salt & pepper. It was just OK. So, I thought I'd see if any of you brilliant people had perfected a cole slaw recipe.

Thanks!

coliema

Here is a recipe that I've used for Low Calorie Cole Slaw:

This recipe makes 8 servings.

Ingredients-
2/3 C Fat free Mayo
3 tbsp Cider Vinegar
1 tsp (or more) dried dill weed (or 1 tbsp fresh)
salt and pepper to taste
4 C cabbage (green, or a mix of red and green, I use 1 bag of shredded cole slaw cabbage)
1 small/medium onion - diced

Directions-
Mix themayo, cider vinegar, dill weed, salt and pepper in a really big bowl.
Stir in onions, then shredded cabbage. Mix until the sauce covers everything.
Put it in a dish and refrigerate for at least 30 minutes (an hour or 2 would be better).

Nutritional Information-
Servings Per Recipe: 8
Amount Per Serving:
Calories: 40.9
Total Fat: 0.7 g
Cholesterol: 2.0 mg
Sodium: 459.7 mg
Total Carbs: 8.9 g
Dietary Fiber: 2.1 g
Protein: 0.9 g

Hrl1993

I tweaked a "KFC Copycat" recipe I found and it turned out great.

1 bag Shredded Cole Slaw Mix
1 small diced Onion
1/2 cup Light Mayo
5 tbsp Light Cream
3 tbsp Unsweetened Almond Milk (You can use regular milk)
4 tbsp Cider Vinegar
~1/4 cup Truvia
Salt + Pepper to Taste

Put all ingredients except cole slaw and onion in a small bowl, and mix until you get a creamy consistency. Put cole slaw mix and onion in a big bowl, then pour dressing over and mix until everything is covered. Refrigerate for at least a few hours (but it's significantly better if you let it sit overnight).

I don't have the exact nutritional profile on this b/c I have not figured it out, haha. But if you let this make 10 servings (which it will very very easily), it will be 40-50 calories per (big) serving.

rduhlir

Chipolte Coleslaw

http://www.bhg.com/recipe/salads/chipotle-coleslaw/

I hate mayo, so swapped it with greek yogurt and it was awesome.

UrbanLotus

Not traditional cole slaw, but I adore this Asian style slaw, I make it at least once a week (I don't use the veg oil)

http://www.foodnetwork.com/recipes/dave-lieberman/asian-style-slaw-recipe/index.html

TeaBea

Asian Coleslaw

From eatbetteramerica.
makes:8 servings

1/3 cup orange marmalade
1/4 cup rice vinegar or white wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 1/2 teaspoons grated gingerroot
1 teaspoon salt
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
4 medium green onions, chopped (1/4 cup)

1. In large bowl, mix all ingredients except coleslaw mix and onions until well blended. Stir in coleslaw mix and onions.
2. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours.

Gidzmo

I like to make a batch of cole slaw to either eat by itself, or put on top of my lettuce salads. It's a great way to dress them up fast. But the pre-made dressings are so high in calories. I made some last night using light miracle whip, some white wine vinegar, brown mustard, a bit of splenda, and salt & pepper. It was just OK. So, I thought I'd see if any of you brilliant people had perfected a cole slaw recipe. Thanks!

I thought that coleslaw, since it was mostly vegetables, was fairly low-cal on its own. The dressing, however, is another matter.

BarbieAS

Wow, ok, I typed out this whole thing and then went back to the start to apologize in advance for how much of a jerk I am with the measurements and serving sizes, haha. Sorry! I promise it's tasty when I make it!

I do more of a Carolina style slaw (not creamy) and it turns out pretty well, IMO.

I'll admit, I eyeball this, so exact measurements are a little rough for me. But, roughly, 1 total cup of the dressing will work well with 1 small to medium bag of pre-shredded cole slaw mix. If I shred the veggies myself, I'll do 2 cups to about 1 medium head of green cabbage plus 3-4 carrots and 1/4 - 1/2 head of red cabbage, depending on the size.

Coleslaw veggies, whatever you like, shredded (see above, below will work well w/ 1 med head green cabbage, 3-4 carrots, and 1/4-1/2 head red cabbage...you can add onions, green peppers, whatever you want, if you prefer)
1/2 C Canola oil (you could probably sub this if you wanted. I use canola because it's relatively tasteless, but whatever suits you will be ok, just be prepared to notice the taste if you use, like, olive oil or something)
1/2 C white sugar
1 C apple cider vinegar
1-2 tsp celery seed, to taste
1-2 tsp ground mustard, to taste
Salt and pepper to taste

Combine everything but the veggies in a saucepan, bring to a boil, stir/simmer until the sugar is all the way dissolved. Pour warm over the veggies, cover and chill for at least 4 hours. Better results if you go in once or twice and give it a good stir. Before serving, you might want to drain off any dressing left in the bottom.

Each ~1/2C serving is 70 calories, 5g fat, 1g protein, and 7g carbs.

TeaBea

Hot & Sour Slaw from Eating Well Magazine

Makes 4 servings, a generous 1 cup each
3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon ground white pepper
1/4 teaspoon crushed red pepper, or to taste
3 cups shredded Napa or green cabbage
1 cup thinly sliced red bell pepper
1/3 cup sliced scallions
1 8-ounce can bamboo shoots, drained and thinly sliced

Whisk rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add napa (or green cabbage) bell pepper, scallions and bamboo shoots; toss to coat.

NUTRITION INFORMATION: Per serving: 62 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber;