Low Calorie Coleslaw
This is a recipe for two different versions of coleslaw. One with sour cream and one with yogurt. Both are great; greek yogurt version is even lower in calories than sour cream one so choose whichever fits your diet needs best. The amount of cabbage depends on how much you want to prepare, this is just a suggestion. Feel free to also adjust the ratios: maybe you like more carrots, maybe less. The same for dressing, use more or less.
Equipment
- Cusinart food processor
Ingredients
To be divided into 2 recipes
- 12 oz white cabbage
- 12 oz red cabbage
- 1 large carrot or 2 medium carrots
- 4 oz leeks
- 1 large apple
- salt and pepper to taste
For sour cream dressing
- 3 oz sour cream
- 1 tbs mustard
- 1 tbs sugar or sweetener
- 1 tbs lemon juice
- 1 tsp sea salt
For yogurt dressing
- 3 oz greek yogurt 5% fat
- 1 tbs mustard
- 1 tbs sugar or sweetener
- 1 tbs lemon juice
- 1 tsp sea salt
Instructions
- Prepare all vegetables, clean, peel
- Dice the cabbage into small pieces - you can use Cuisinart food processor to speed up the process and cut the cabbage in even pieces.
- By using box grater grate apple and carrot
- Slice the leeks finely
- I divided all vegetables into two bowls but if you chose which dressing is best for you, you can skip the step: half the veggie amount in the recipe or double the dressing
- Combine cabbages in a big bowl and sprinkle with salt, I used about half a tsp of sea salt (different salts have different level of saltiness so use caution and taste often)
- Using your hand, mix salt into cabbage and squeeze cabbage lightly
- Set aside for about an hour for the cabbage to soften. It may release water. If it does so, drain the water
- Add the rest of ingredients and mix
For dressings
- Mix all ingredients in a small bowl
- Taste before adding to slaw - make sure you have your desired sweet to sour ratio
Notes
ITEMS THAT ARE HELPFUL TO PREPARE THIS RECIPE
Cuisinart Food Processor
Vegetable peeler
Miyabi Kaizen Chef's Knife
4-Sided Stainless Steel Box Grater
