Ingredients for the Best Coleslaw Salad
- Cabbage – the star of the salad is plain white cabbage, red cabbage, or a mixture of white and red cabbage. The color of cabbage does not make a special difference in taste, and it is rather worth choosing according to color preference.
- Carrot – carrot is the second main star ingredient of the salad.
- Green onion – green onion gives the salad a pleasant slightly oniony taste and a bright green color.
- Light mayonnaise – I definitely recommend using a leaner mayonnaise in the recipe to make the coleslaw dressing lighter and healthier. My favorite to use in this coleslaw dressing recipe is Hellmann’s Light Mayo. A freely chosen plant based alternative can be used if desired.
- Kefir / Unflavored yogurt / Buttermilk – Kefir, plain yogurt or buttermilk makes the salad dressing lighter and creamier. If you use unflavored yogurt, be sure to choose a product with as little fat and added sugars as possible. If you wish, you can replace this ingredient with a plant-based alternative of your choice.
- Cider/Apple vinegar – any freely chosen apple/cider vinegar is suitable, which makes the salad dressing fresher and gives it a nice touch of sourness.
- Maple Syrup – I recommend using sugar-free maple syrup, but if calories aren’t an issue, you can use classic maple syrup.
Optional:
Pecan nuts – Pecans make the salad much tastier and give it a nice crunch. Although pecans are not the most calorie-friendly and inexpensive type of nut, I definitely recommend giving them a try in this recipe.
How to Make the Best Coleslaw Salad and Coleslaw Dressing?
- Cut the cabbage into thin strips using a food processor or grater – Cut off the root of the cabbage and use a grater or food processor to chop the cabbage into thin strips. If you use a grater, I recommend using the slicer option, as the other parts of the grater leave the cabbage a little too fine.
- Peel and grate the carrot and chop the green onion and pecans – peel and finely grate the carrots. Cut off the white rooty part of the green onion and chop the green part finely with a knife or scissors. If you use pecans in the recipe, chop them a little finer with a knife, but not completely crushed.
- Prepare the coleslaw dressing – in a separate bowl, mix together the light mayonnaise, kefir, maple syrup and apple cider vinegar to make a smooth, creamy dressing. Taste and season according to preference with salt and pepper.
- Mix all the ingredients together – combine all the grated and chopped ingredients with the sauce in a large mixing bowl and mix well. If you wish, you can add a little chopped green onion and crushed pecans to the salad as a garnish. Serve the salad and enjoy!
Ingredients (8 servings)
1 white or red head of cabbage (~1kg / 2.2 lbs)
2 carrots (medium size)
2 green onions (~50g / 1.7 oz)
200 ml / 6.7 oz of light mayonnaise
4 tablespoons of kefir (or plain yogurt or buttermilk)
2 tbsp maple syrup
2 tsp apple/cider vinegar
Salt and pepper to taste
Optional:
75 g / 2.6 oz pecan nuts
Nutritional value of coleslaw without pecans (per serving)
123 calories / 2.3 g protein / 12.7 g carbs / 7 g fat / 6.7 g fiber / 6.2 g sugars
Coleslaw Salad - Low-Calorie Coleslaw Dressing
This super easy coleslaw recipe with a delicious creamy coleslaw dressing goes perfect with BBQ, between hamburgers or enjoyed as a fresh salad alongside any other favorite dish. We use low-calorie ingredients in the recipe, it is very easy to prepare in ~10 minutes and is well suited for meal prep for the following days or for serving at events for a larger group.
Ingredients
- 1 white or red head of cabbage ~1kg / 2.2 lbs
- 2 carrots medium size
- 2 green onions ~50g / 1.7 oz
- 6.7 oz light mayonnaise 200 ml / 6.7 oz
- 4 tbsp kefir or plain yogurt or buttermilk
- 2 tbsp maple syrup
- 2 tsp apple/cider vinegar
- Salt and pepper to taste
Optional
- 2.6 oz pecan nuts
Instructions
- Cut the cabbage into thin strips using a food processor or grater.
- Peel and grate the carrot and chop the green onion. If you use pecans in the recipe, chop them a little finer, but not completely crushed.
- In a separate bowl, mix light mayonnaise, kefir, maple syrup, apple cider vinegar into a smooth, creamy sauce. Taste and season according to preference with salt and pepper.
- Mix all the chopped and grated ingredients evenly with the sauce. Taste and add more salt if desired. Garnish with chopped green onions and crushed pecans, if desired. Bon Appetit!
Video
Nutrition (per serving)
Calories: 123kcalCarbohydrates: 12.7gProtein: 2.3gFat: 7gFiber: 6.7gSugar: 6.2g
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