Skinny Classic Coleslaw
All the traditional flavors of classic coleslaw slimmed down in calories and fat for a delicious side dish or topping you'll love!
Servings: 9 1-cup servings (total yield: 9 cups slaw)
- ½ cup light mayonnaise
- ¼ cup non-fat plain Greek yogurt we recommend Chobani brand
- 1 tablespoon granulated sugar
- 1 ½ tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon dry mustard
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon celery salt
- 4 cups shredded red cabbage
- 4 cups shredded green cabbage
- 1 cup shredded carrots
In a small bowl combine the light mayonnaise, Greek yogurt, sugar, apple cider vinegar, fresh lemon juice, dry mustard, kosher salt and black pepper, onion powder and celery salt.Whisk to blend into a creamy coleslaw dressing.
In a large mixing bowl combine the shredded cabbage and carrots. Toss to mix together.
Add the the dressing and toss to fully coat the coleslaw mix.
Cover and chill at least 20 minutes before serving to allow flavors to blend. During this time the vegetables will soften and the slaw will become more creamy.
- Use a light mayonnaise that is 35 calories per tablespoon.
- To lighten the calories more the light mayo and non-fat Greek yogurt can be 50/50. Use ¼ cup plus 2 tablespoons of each.
How to Store
tore in an airtight container up to 3 days in the refrigerator. The slaw will continue to soften and not be as crunchy as it's stored.
- Add some green onion
- Try the dressing on broccoli slaw.
- For a prep shortcut use premade coleslaw mix. Substitute 9 cups for the shredded cabbage and carrots.
Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 228mg | Potassium: 212mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2857IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 1mg