Best 8 Creamy No Fat Coleslaw Recipes

LOW FAT BUT CREAMY COLESLAW

Steps:

• 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 yoghurt 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 yoghurt. 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.

CREAMY NO MAYO COLESLAW |THM FP, LOW FAT, LOW CARB

Steps:

• In a bowl large enough to mix the slaw, combine the cabbage, onion, and carrot
• In a separate bowl, mix the remaining ingredients
• Pour over cabbage mixture and stir well to combine
• Serve immediately or refrigerate for later

CREAMY NO-FAT COLESLAW

Steps:

• In small bowl, combine the mayonnaise, vinegar, sugar, celery salt, black pepper and optional horseradish.
• Stir together until combined.
• Toss cabbage and carrots together in medium sized bowl, until combined.
• Pour dressing over and toss to combine.

CREAMY LOW-FAT COLESLAW

Steps:

• Combine all ingredients in a high-speed blender.
• Blend on high until smooth and creamy, about 1 minute.
• Set aside until the coleslaw salad is ready.
• In a very large mixing bowl, combine the coleslaw veggies, diced green onions, and the sauce.
• Season with black pepper to taste.
• Store in the fridge for several hours before serving.

LOWER-FAT COLESLAW

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.

LOW-FAT COLESLAW (NON-CREAMY!)

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.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.