Lower-Fat Coleslaw Recipe - Allrecipes.com
Lower-Fat Coleslaw Recipe
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Lower-Fat Coleslaw

Recipe by  

"I've been trying to create a coleslaw dressing with the lowest possible fat intake. This is as low as I could go without taking away the flavor. It's a family favorite and we use it with all kinds of meals, in wraps, in sandwiches, with burgers, and as a side during BBQs."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins

    2 hrs 30 mins


  1. Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
  2. Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2012

While I love the idea of a lower-fat coleslaw...this recipe is a good base for add on's. The recipe was easy to follow, quick to put together. But where I found lacking, is spice. While it had a zip, it didn't have that flavor I traditionally love in coleslaws. You will have to build with your own selections of spices to get it to the level of pizzazz. I needed black pepper, celery seed and celery salt. As written, again a good base for lower-fat, just needs more umph.

Most Helpful Critical Review
Jul 31, 2014

I decreased the salt to 1/2 teaspoon then followed the recipe exactly for the dressing. It was not thick enough for my taste and I added another tablespoon of low fat mayo, then added a teaspoon of celery seeds and some cracked pepper. If you like very thin cole slaw dressing, use the full amount of milk. If not, start with just 2 tablespoons and see if it is thick enough for you. I did not let the dressing sit before adding it to the broccoli slaw bag and refrigerated for about 5 hrs before dinner. Flavorwise this didn't work for us - it tasted like diluted mayo. We won't have this again. Thanks for sharing though.

Dec 03, 2012

This was good for a lower fat, healthier option. I didn't add the milk (didn't have any), but still coated the cabbage lightly. I agree with other reviewers that you need to add some other seasonings; I added celery seed and pepper for more flavour.

Jan 23, 2013

Absolutely FABULOUS!

May 05, 2013

Seemed like way too much salt to me. It was good otherwise and I love a low fat option. I'd definitely make it again, just with way less salt.

Aug 28, 2012

Very dry if made exactly step by step, we added four more tablespoons of mayo (low fat) and it was moist then with an extra sprinkle of sugar to cut the tartness, but otherwise great

Jun 19, 2014

I followed this recipe but added 2 tablespoons of dill relish (will add more next time) and used a store bought bag of broccoli slaw instead of cabbage. This was great and even my husband liked it. I think some celery seed might make it pop. This is a great base recipe to experiment on and customize.

Feb 10, 2015

Really great coleslaw! I'm really pleased with how the flavors came together. I will say that the celery seed and pepper additions were critical to rounding it out, however. It comes out as a very VERY light/thin coating on the veggies (fine to me; it was a tortilla topping anyway) and I didn't even use as much cabbage as directed.


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  • Calories
  • 56 kcal
  • 3%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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