Prep 10 mins
Cook 3 hrs
This is a slight variation on a fat free coleslaw recipe from a Weight Watcher's cookbook. I used what I had and I have to admit that this is really good! My husband, who is not terribly fond of fat free substitutes, raved about it. Cook time is sitting time.
- 1 (1 lb) bag coleslaw mix (or equivalent cabbage and carrots)
- 1 cup fat free sour cream
- 1 cup fat-free mayonnaise
- 2 tablespoons spicy brown mustard
- Put the bag of coleslaw mix in a bowl and cover with water. Let it sit for 1 hour. This will allow the coleslaw to be extra crispy. After the hour drain and let sit until quite dry. Or use a salad spinner or put between paper towels.
- In a different bowl mix the sour cream, mayonnaise, and mustard. Add salt & pepper to taste.
- Add the coleslaw mix and stir well. Cover the bowl and set it in the fridge to chill.
I cannot stand coleslaw but need to get more veggies in so was looking for a salad or slaw recipe that was not too awful. This one is great. The mixture of sour cream, mayonaise and mustard adds a great flavor and avoids the vinegary, sugary taste that turned me off of slaw. Great recipe, fast and easy!
I made this using handcut cabbage and grated carrots - a cheaper alternative to the bagged stuff. I really enjoyed the creaminess of the dressing and the addition of the sour cream makes this far more luxurious than simply using mayo alone. And the chilling with water made the cabbage extra crispy - a plus for me. That said, the flavor here a little lacking. I felt like it needed something either lemo juice, celery seed or even a sprinkling of cayenne. I have some leftovers and will begin to experiment. So for me this will be a great blueprint for CORE coleslaw, but will need a bit of tinkering. Thanks ladypit for a great starter.