Lightened Up Classic ‘Slaw

Classic slaw with title

Cole Slaw— in its many varying colours, styles, and iterations– is a summer staple. And while particular dressings and additional mix-ins may vary, there are a few cole slaw constants; cabbage, carrots, mayo, and vinegar. 

Delicious? Yes. Healthy? Questionable, at best. Sure, cabbage and carrots are a good start, but coating even the healthiest vegetables in mayonnaise isn’t a path to reduced calories or reduced waistlines. 

There’s no reason to forget the ‘slaw all together, though. My Lightened Up Classic Slaw has 75% less fat and 50% fewer calories than traditional cole slaw, along with no added sugar. And… it tastes the same. Really, truly, 100% the same. If you bring this to a barbecue, no one will no that it’s reduced-anything. Trust me. classic slaw 2

Lightened Up Classic 'Slaw
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  1. 1 large cabbage, chopped into 1/2 inch squares
  2. 6 carrots, grated (do not buy them grated unless you like to pay more money for less product)
  3. 2/3 cup 0% fat plain greek yogurt
  4. 1/3 cup reduced fat mayo
  5. 1/3 cup white vinegar
  6. 2 Tbsp lemon juice
  7. Salt & pepper, to taste
  1. Ok, this is so easy that it barely deserves to be called a recipe. Mix cabbage and carrots together in a large bowl. Set aside.
  2. Mix yogurt, mayo, vinegar, and lemon juice together in a small bowl, until fully incorporated.
  3. Pour yogurt mixture over cabbage, and mix until evenly and full covered.
  4. Add salt and pepper to taste. Chill for at least an hour.
Diary of a Formerly Fat Girl

This is so easy and quick to make, it barely deserves to be called a ‘recipe’. It’s best if chilled for at least an hour before being served, and keep in mind that I like my slaw quite vinegary– if you’re not into that, then reduce to about 1/4 cup. 

Enjoy with your regular bbq fare, or try out my super awesome Red Lentil, Carrot, & Spinach Burgers! Lightened Up Classic 'Slaw