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. 
Coleslaw
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This low-fat coleslaw offers a refreshing crunch with a tangy dressing, perfect for summer gatherings without the excess fat of traditional recipes.
Ingredients
- 1 medium head of cabbage, sliced thinly
- 1 cup minced white onion
- 1 teaspoon table salt
- 1 teaspoon cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper
- 1 carrot, shredded
- 2 tablespoons minced parsley
Instructions
- In a large colander, combine the sliced cabbage and table salt. Stir well to ensure the salt is evenly distributed. Let the mixture sit for about 15 minutes to allow the cabbage to release its liquid. Afterward, pat the cabbage dry with paper towels to remove excess moisture.
- Transfer the cabbage to a large mixing bowl. Add the minced white onion, shredded carrot, and minced parsley to the bowl and toss to combine.
- In a separate small bowl, whisk together the cider vinegar, sugar, Dijon mustard, and ground black pepper until the sugar is dissolved and the dressing is well combined.
- Pour the dressing over the cabbage mixture and toss until all the ingredients are evenly coated.
- Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, chill the coleslaw for at least 30 minutes before serving to enhance the flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute green cabbage with red cabbage for a colorful twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 5
- Sodium: 300
- Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 2
- Cholesterol: 0
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