Lower-Fat Coleslaw

Lower-Fat Coleslaw

8 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    2 h 30 m
Recipe by  Mandy

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.

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Reviews (8)

Rate This Recipe


While I love the idea of a lower-fat coleslaw...this recipe is a good base for add on's. The recipe was easy to follow, quick to put together. But where I found lacking, is spice. While it had a zip, it didn't have that flavor I traditionally love in coleslaws. You will have to build with your own selections of spices to get it to the level of pizzazz. I needed black pepper, celery seed and celery salt. As written, again a good base for lower-fat, just needs more umph.



This was good for a lower fat, healthier option. I didn't add the milk (didn't have any), but still coated the cabbage lightly. I agree with other reviewers that you need to add some other seasonings; I added celery seed and pepper for more flavour.



Absolutely FABULOUS!

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Amount Per Serving (8 total)

  • Calories
  • 56 cal
  • 3%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 362 mg
  • 14%

Based on a 2,000 calorie diet



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Nana's Southern Coleslaw


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Coleslaw Gado Gado