Lower-Fat Coleslaw

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.

You will need:

• 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

Instructions:

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.

Prep Time: 30 mins/Cooking Time: -/ Total Time: 2 hrs 30 mins

Servings: 8

Calories: 55.9