Lower-Fat Coleslaw

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Description

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.

Ingredients

  • 2 tablespoons extra-light mayonnaise
  • ΒΌ 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

  1. Whisk mayonnaise
  2. low-fat milk
  3. white vinegar
  4. apple cider vinegar
  5. lemon juice
  6. sugar
  7. and salt together in a bowl and allow dressing to stand while preparing vegetables
  8. about 20 minutes.
  9. Pour dressing over cabbage
  10. onion
  11. and carrot in a large salad bowl and toss to combine. For best flavor
  12. refrigerate slaw at least 2 hours to overnight.

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Servings: 8

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