Low Fat Coleslaw

Low Fat Coleslaw

Being made with Cabbage, Carrots and Natural Yogurt, this healthy Coleslaw is as delicious as it is good for you.

CAL P/SERVE
97
kJ P/SERVE
407
FAT P/SERVE
2.4g
CARBS P/SERVE
13.9g
PROTEIN P/SERVE
3.8g
SUGAR P/SERVE
13.6g
SODIUM P/SERVE
76g
FAT
%
1.8%
ENERGY RDI%
4.6%

To keep fat levels down, we've replaced the creamy, high fat mayonnaise found in many Coleslaw recipes, with low fat Natural Yogurt and Light Sour Cream. Try this Coleslaw as a sandwich filler instead of salad. It goes particularly well with roast chicken to produce the most delicious chicken sandwiches you've ever tasted.

Ingredients

  • ½ cabbage head green finely shredded
  • ½ cabbage red finely shredded
  • 2 carrots
  • 4 spring onions finely sliced
  • 3 tablespoons flat leaf parsley finely chopped
  • ½ cup low fat natural yoghurt (125g)
  • ½ cup light sour cream (125g)
  • 1 teaspoon Dijon mustard
  • 1 cup apple cider vinegar
  • ½ cup brown sugar

Method

  1. * This recipe is best with steps one to four made day prior and step five prior to serving.
  2. Place shredded cabbage in a large bowl and add vinegar and sugar.
  3. Toss ensuring all the cabbage is coated and leave for 30 minutes.
  4. After 30 minutes toss again and let stand for another 30 minutes covered.
  5. Drain the cabbage in a colander, cover and put into fridge.
  6. Transfer drained cabbage to a new bowl adding the carrots, spring onions, mustard, parsley, sour cream and yoghurt and season with salt and pepper.

Nutrition Table

Servings: 10 Serving size:133g
Average Serve Average 100g
Energy 407 kJ 306 kJ
  97 Cal 73 Cal
Protein 3.8 g 2.8 g
Fat, total 2.4 g 1.8 g
- Saturated 1.3 g 1.0 g
Carbohydrate 13.9 g 10.5 g
- Sugars 13.6 g 10.2 g
Sodium 76 mg 57 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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