Brady Evans decides to take the guesswork out of her husbands search for the perfect coleslaw.
By Brady Evans
Every summer my husband gets a wild hare and decides he needs to track down the perfect coleslaw recipe. He’ll come home from the grocery store with all the ingredients, use Google to track down some unreliable recipe, make a mess of the kitchen, and create a subpar slaw. 
This year I decided to take all the guesswork out of this mess, use one of my favorite recipe sources as a starting point, and make a coleslaw I knew my husband would love. It is lower in fat than traditional creamy coleslaws and doesn’t drip with cabbage-y water all over your plate.
PrintColeslaw
- Total Time: 20 minutes
- Yield: 4 1x
Description
a lowerfat creamy coleslaw
Ingredients
- cabbage, sliced thinly
- cup minced white onion
- teaspoon table salt
- 1 teaspoon cider vinegar
- teaspoon sugar
- teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper
- 1 carrot, shredded
- 2 tablespoons minced fresh parsley leaves
- 1 (7-ounce container) plain Greek yogurt
- 2 tablespoons mayonnaise (optional, I omitted)
Instructions
- In a large colander, stir together salt and cabbage. Let sit for 15 or so minutes, patting dry after liquid had sweated out.
- Add in remaining chopped vegetables and transfer to a large bowl.
- In a separate bowl, stir together sugar, vinegar, mustard, pepper, yogurt, and mayonnaise (if using).
- Pour over vegetables and mix to combine.
- Prep Time: 20 mins
Hi Brady. Wanted to try your ‘Perfect Low Fat Coleslaw’ recipe today, but you don’t say how much cabbage to use. It simply says: “cabbage, sliced thinly.”
Could you please tell me how much one should use for this. I’m desperate for low-fat recipes these days, and have finally broken down and bought a food processor. I’ll have to take a look through your other recipes as well.
Cheers,
Jeff J. Dobson