Low Fat Cole Slaw
photo by Annacia
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 cups cabbage, finely shredded
- 1 cup carrot, shredded
- 1 bell pepper, cut into small dice (I like red!)
- 3⁄4 cup fat-free mayonnaise (or reduced fat)
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon mustard (dijon or regular yellow)
- 1⁄8 teaspoon black pepper
directions
- 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.
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Reviews
-
I enjoy trying different slaws and this one was a success. I liked the crunchiness & pretty colors. The red pepper was striking & the yellow mustard gave it a faint yellow hue. My cabbage was blah & pale so the color was welcome. I liked that this stayed creamy and was low fat! I thought it needed some little something to finish perking the flavor, but that honestly could have been that blah cabbage I used. Thank you for sharing the recipe.
-
Great starter recipe. Used low fat mayo instead and yellow mustard. Added about 5 drops of hot sauce to add a kick to go with the sweetness. Chopped up raw almonds and mandarin oranges mixed those in. Found left over asparagus in the fridge do I chopped that up as well. Very colorful and nutritious. Taste great. Hopefully the kids will eat it. (Fingers crossed)
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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