I've been trying to create a coleslaw dressing with the lowest possible fat intake. This is as low as I could go without taking away the flavor. It's a family favorite and we use it with all kinds of meals, in wraps, in sandwiches, with burgers, and as a side during BBQs.
Ingredients
- extra-light mayonnaise: 2 Tbsp
- low-fat milk: 0.25 cup
- white vinegar: 1 Tbsp
- apple cider vinegar: 1 Tbsp
- lemon juice: 1 Tbsp (fresh)
- white sugar: 1 tsp
- salt: 1 tsp
- head cabbage: 1 piece (shredded)
- onion: 1 piece (minced)
- carrot, shredded and: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
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Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.
