Submitted By: Mary Lovefoodies
Your regular coleslaw is usually made up of loads of mayo, cream, sugar and other stuff that pile on the calories. I absolutely love coleslaw! BUT…my waistline doesn’t like it much. So what I decided to do was see what I could replace for the sugars and mayo that make a traditional coleslaw creamy and slightly sweet tasting. That’s what I’ve always enjoyed about coleslaw, it’s creamy dressing.
I’ve come up with a recipe which no one will ever guess you didn’t put all those calorific ingredients in.
No Fat BUT Creamy Coleslaw
Makes 4 servings
- 1/4 – 1/2 White cabbage
- 3 large carrots
- 1 Red Onion
- Some fresh yogurt, I used lemon yogurt (low fat or fat free). You can choose a flavor you enjoy. Pear, lime, strawberry, the sky’s the limit!
- 1/2 lemon squeezed
- 1 -2 teaspoons of honey (optional)
- Salt & Pepper to season
- All you need to do is thinly shred everything like in the photo and then add to a mixing bowl. I used a grater with big holes for the carrots and used a regular knife to finely shred the cabbage and the onion. You can use a processor, but I find this makes the carrots too fine, and the onion turns to watery mush, so use a knife!
- Add the salt & pepper, lemon juice and then using a large spoon, stir everything and start adding 2 tablespoons of yogurt at a time (you can add more or less for creaminess) Keep stirring and taste it. If it needs more sweetness, add some of the honey. If it needs more creaminess, add some more yogurt. Everybody has different tastes so you add as much or as little of one ingredient as you wish.
- Then refrigerate until ready to serve. You can keep it refrigerated for a couple of days. Just give it a stir before you are ready to serve it.
Note: The quantities of cabbage, onion and carrot are a guide, and you can add more or less of any or all.