Low Fat Shrimp Or Crab Coleslaw Recipes

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LOW-FAT COLESLAW (NON-CREAMY!)



Low-Fat Coleslaw (Non-Creamy!) image

Make and share this Low-Fat Coleslaw (Non-Creamy!) recipe from Food.com.

Provided by candaceshaw

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons balsamic vinegar
6 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 tablespoon soy sauce
2 teaspoons honey
1/2 teaspoon celery seed
1/2 teaspoon caraway seed
1/4 teaspoon pepper
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 carrot, julienned
1/2 green pepper, julienned
1/2 yellow pepper, julienned
1/4 cup scallion, finely chopped
1/4 cup fresh parsley, minced

Steps:

  • Mix dressing ingredients together in a small jar. Set aside.
  • Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat.
  • Refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 35.3, Fat 0.3, Sodium 185.2, Carbohydrate 7.2, Fiber 1.6, Sugar 4, Protein 1.3

LOW FAT SHRIMP OR CRAB COLESLAW



Low Fat Shrimp or Crab Coleslaw image

Using a low fat yogurt in the dressing makes this healthier without losing out on the taste. Fresh or imitation crab can be used in place of the shrimp, or you can mix the two. Cook time includes chilling time before serving. I adapted this from the book: Quick and Healthy Recipes and Ideas when I wanted an easy and healthy lunch side dish. ZWT REGION: Asia.

Provided by kiwidutch

Categories     Salad Dressings

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

5 cups cabbage (very finely shredded)
1 small sweet red pepper (finely sliced)
1 carrot (finely grated)
2 green onions (chopped)
3 cups cooked shrimp or 3 cups crab
1 cup low-fat plain yogurt
2 teaspoons dried dill
3 tablespoons rice vinegar (sweetened, salt free preferred)
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon mustard

Steps:

  • Combine all of the coleslaw ingredients and mix well.
  • Combine all of the dressing ingredients and pour over the coleslaw mix.
  • Chill for at least 1 hour before serving.

Nutrition Facts : Calories 50.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 36, Carbohydrate 10.1, Fiber 1.6, Sugar 8.2, Protein 2.3

LOW-FAT CRAB SALAD



Low-Fat Crab Salad image

Make and share this Low-Fat Crab Salad recipe from Food.com.

Provided by BAker

Categories     Crab

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

1/4 cup low-fat mayonnaise
1/2 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons finely chopped onions
6 ounces crabmeat, picked over

Steps:

  • Blend mayonnaise and seafood seasoning in medium bowl.
  • Mix celery and onion.
  • Add crabmeat and stir gently to combine without breaking up crabmeat.
  • Season with pepper.

Nutrition Facts : Calories 77.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 35.7, Sodium 721.1, Carbohydrate 1.3, Fiber 0.4, Sugar 0.7, Protein 15.7

LOW-FAT SHRIMP AND VEGGIE STIR-FRY



Low-Fat Shrimp and Veggie Stir-Fry image

This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.

Provided by Manda

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2/3 cup water
1/3 cup soy sauce
3 tablespoons white wine
2 tablespoons cornstarch
1/2-1 teaspoon powdered ginger or 1 1/2 teaspoons fresh grated ginger
1 teaspoon sesame oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
4 cups broccoli florets, blanched
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
4 ounces snow peas
1 (15 ounce) can baby corn, nuggets drained
1 (8 ounce) can sliced water chestnuts, drained
4 scallions, sliced

Steps:

  • In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
  • Set aside.
  • Heat oil in large wok or skillet over medium-high heat.
  • Stir fry garlic until softened, about 2 min.
  • Add shrimp and stir fry until pink, about 4 min.
  • Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
  • Stir fry one minute, mixing well.
  • Stir sauce mixture to combine, pour over veggies.
  • Cook, stirring, over medium-low heat, 5-7 min.
  • ,until sauce thickens and veggies are crisp-tender.

BEST LOW CARB COLESLAW



Best Low Carb Coleslaw image

This coleslaw is easy to make and tastes great. My husband thought is was from KFC - only better! Give it a try. It's good with most meats, but I really like it on corned beef or hamburgers.

Provided by Janis Eschbach

Categories     Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package coleslaw mix
1/4 cup thin sliced onion
1/3 cup Splenda sugar substitute
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the coleslaw and onion.
  • Put aside.
  • In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
  • Pour over the coleslaw mix, stir gently to mix.
  • Refrigerate for 1 hour.

Nutrition Facts : Calories 180.1, Fat 14, SaturatedFat 5.6, Cholesterol 32.3, Sodium 355, Carbohydrate 13.7, Fiber 2, Sugar 6.7, Protein 1.7

LOW-FAT BIG CRUNCH COLESLAW



Low-Fat Big Crunch Coleslaw image

Make and share this Low-Fat Big Crunch Coleslaw recipe from Food.com.

Provided by Dancer

Categories     Peppers

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
1 tablespoon olive oil
4 cups shredded cabbage (red and green)
1 cup shredded carrot
1/2 cup thinly-sliced celery
1/2 cup thinly-sliced green onion
1/2 cup thinly-sliced red bell pepper
1/2 cup thinly-sliced green bell pepper
1/4 cup raisins
2 tablespoons minced fresh parsley
1 tablespoon minced fresh ginger

Steps:

  • In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil.
  • In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger.
  • Add dressing and gently toss.
  • Let stand 1 hour to marinate vegetables and blend flavors.

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