Prep 10 mins
Cook 0 mins
A lighter coleslaw, with less mayo than many - The cilantro variation goes well with Mexican or Thai foods.
- 1⁄2 cup low-fat mayonnaise
- 1⁄4 cup rice wine vinegar
- 1⁄4 teaspoon ground black pepper
- 1⁄2-1 teaspoon salt
- 1 pinch dried dill weed (optional)
- 1⁄4 cup fresh cilantro leaves, chopped (optional)
- 1⁄2 teaspoon sugar
- 1⁄3 cup onion, sliced thinly
- 16 ounces cabbage coleslaw blend
- Combine first 6 ingredients in a large salad bowl.
- Add onion and coleslaw, toss to coat with dressing.
Oh this packs a punch and the 3 of us thoroughly enjoyed (I scaled back to 3 serves), I used my own coleslaw mix (1 oz grated carrot, 2 oz each of shredded green and red cabbage and for the onion I used sweet red shallots. I did not use the cilantro as we don't care for it but did use dill and upon tasting felt it was a little too tarty so added about 1/4 teaspoon of sugar and for us it was perfect. I made up the dressing separately and added it to the cabbage mix and refrigerated for a couple of hours before serving to allow the flavours to meld (this disadvantage of this is that the red cabbage tends to bleed). Thank you dianegrapegrower, made for I Recommend (by Boomette).
I used light mayonnaise. I omitted the dill weed and cilantro. I used green onion instead of onion. It's very good. And creamy. Thanks Diane :) Made for PAC Spring 2010
Outstanding coleslaw recipe, Diane!! It is now my new favorite slaw recipe. The extra fat in regular mayo *was not* missed at all in this recipe when you use the low-fat! I don't find that always true in some recipes, so maybe the rice vinegar is what helped. I only had rice vinegar on hand. Used my mandolin the other day for a recipe that called for shredded cabbage. I took out what I needed for that recipe, then continued shredding the remaining head for this recipe. So today when I weighted the cabbage it was 1 pound on the nose, I grated 2 carrots into it to make my coleslaw blend. I also grated the onion. Made for *Zaar Chef Alphabet Soup 2008* game