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.
- 1 large cabbage, chopped into 1/2 inch squares
- 6 carrots, grated (do not buy them grated unless you like to pay more money for less product)
- 2/3 cup 0% fat plain greek yogurt
- 1/3 cup reduced fat mayo
- 1/3 cup white vinegar
- 2 Tbsp lemon juice
- Salt & pepper, to taste
- 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.
- Mix yogurt, mayo, vinegar, and lemon juice together in a small bowl, until fully incorporated.
- Pour yogurt mixture over cabbage, and mix until evenly and full covered.
- Add salt and pepper to taste. Chill for at least an hour.
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!