Low Fat Vegetable Slaw Recipes

LOW-FAT VEGETABLE SLAW

Low-Fat Vegetable Slaw image

This pretty combination of fresh veggies is low fat and to enhance the flavors, it can be made at least an hour before serving. For extra color, half-cup portions of squash and red and green pepper can be added.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 small head cabbage (1-1/2 pounds), shredded
1 cup shredded carrots
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup cherry tomatoes, halved
1/2 cup chopped peeled cucumber
DRESSING:
6 tablespoons olive oil
3 tablespoons cider vinegar
4-1/2 teaspoons Dijon mustard
1-1/4 teaspoons garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup minced fresh parsley

Steps:

In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

LOWER-FAT COLESLAW

Lower-Fat Coleslaw image

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.

Provided by Mandy

Categories Salad Coleslaw Recipes With Mayo

Time 2h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons extra-light mayonnaise
¼ cup low-fat milk
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon white sugar
1 teaspoon salt
1 head cabbage, finely shredded
1 small onion, minced
1 carrot, shredded and chopped

Steps:

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.
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.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 12.2 g, Cholesterol 0.3 mg, Fat 0.5 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 362 mg, Sugar 6.8 g

LOW FAT COLE SLAW

Low Fat Cole Slaw image

This is a recipe I've been making for some time and am just now getting around to posting. It is from The Best Kept Secrets of Healthy Cooking by Sandra Woodruff, RD. It is so nice to be able to enjoy crunchy healthy coleslaw without worrying about all the mayo in it! I sometimes sub a bit of plain fat free yogurt for some portion of the mayo; it all really depends on your tastes. According to the book each serving is 2/3 c. Cook time does not include chill time.

Provided by smellyvegetarian

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 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

Steps:

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.

VEGETABLE SLAW

Vegetable Slaw image

We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded cabbage
5 plum tomatoes, seeded and chopped
1 cup fresh broccoli florets, cut into small pieces
1 cup fresh cauliflowerets, cut into small pieces
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LOW FAT GARDEN SLAW

Low Fat Garden Slaw image

This is a low fat garden slaw that is simple to put together and you will be surprised it also taste's great. Clipped from a magazine 15 years ago. Most people have no idea it is a diet friendly slaw.

Provided by aronsinvest

Categories Vegetable

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups shredded cabbage
1/2 cup chopped peeled cucumber
1/2 cup chopped tomato
1/4 cup finely chopped onion
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat yogurt
2 teaspoons cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 pinch celery seed
ground black pepper

Steps:

Combine all ingredients.
Chill 30 minutes before serving.
Can be made early in the day and stored in the fridge.

Nutrition Facts : Calories 60.2, Fat 3.4, SaturatedFat 0.5, Cholesterol 3.7, Sodium 484.8, Carbohydrate 6.5, Fiber 1.4, Sugar 4.4, Protein 1.6

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

Ingredients

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

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