LIGHT COLESLAW RECIPE here’s another recipe with Greek yogurt inspired by the original coleslaw recipe in a lighter version. The light coleslaw recipe is based on red cabbage, carrots, and a sauce made with flavored yogurt, while in the original recipe mayonnaise is also used. It is often used to accompany pulled pork and I will soon publish the recipe. I love yogurt sauce and I adore using yogurt to dress salads or fill fajitas or wraps, like the light Russian salad with yogurt.
In this light coleslaw recipe, you will find many tips and some variations that you can adapt based on your taste.
Also try:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: American
- Seasonality: Fall, Winter, and Spring
- Energy 172.72 (Kcal)
- Carbohydrates 23.46 (g) of which sugars 10.14 (g)
- Proteins 3.90 (g)
- Fat 9.99 (g) of which saturated 1.40 (g)of which unsaturated 0.24 (g)
- Fibers 4.11 (g)
- Sodium 446.62 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making light coleslaw
- one third of red cabbage
- 3 carrots
- 4 tablespoons 2% fat Greek yogurt
- 1 tablespoon sweet mustard
- 1 teaspoon erythritol (or acacia honey)
- one quarter of red Tropea onion
- Half clove garlic (better if dried)
- Half lemon
- 2 tablespoons extra virgin olive oil
- 3 pinches salt
What you need
- 1 Container for spinning salad
- 1 Mandoline
- 1 Bowl
- 1 Small bowl
Method
Wash the red cabbage, drain it, and slice it very thinly with the help of a mandoline. Then, squeeze it well with the salad spinner or with a clean cloth and distribute it in the bowl. Peel and trim the carrots, then, julienne them with the help of the mandoline and add them to the red cabbage. Squeeze the lemon juice, salt them, mix them well, and set them aside.
In the small bowl, pour the Greek yogurt and add the rest of the ingredients. Mix it very well with the help of a small whisk or fork.
Add the yogurt sauce to the cut vegetables and mix well. Cover the bowl and let it rest in the refrigerator for 2 hours.
The light coleslaw recipe is ready to be served. I calculated 7 oz per person if served as a salad.
Additional Tips
Leftover cabbage? Try red cabbage in a jar, so you can keep it for 15 days.
In addition to being served as a salad, you can serve coleslaw as an appetizer, accompanied by bread croutons or to fill sandwiches.
