What is Coleslaw?
Coleslaw is a side dish that seems to work with such a huge range of dishes from all over the world. Typically coleslaw is made with high fat cream or crème fraiche style sauces but I wanted to make a lower calorie alternative. Whether you have it as a side for a BBQ, on a salad or inside a pitta bread with hummus and falafel there’s a place for this low calorie coleslaw on every plate. It’s so easy and quick to make and there’s not even any cooking involved.
Do you have a diet restriction?
This low calorie coleslaw is:
- Vegan (when made with vegan mayo)
- Gluten Free
- Dairy Free
- Nut Free
- Low Fat
- Low GI
- 0.5 syns
All slimming world related info is gathered from various internet sources. Syn values may be incorrect or outdated. If you see one is wrong, please let me know so I can update the information!
Step 1: Prepare the vegetables
To start with to make low calorie coleslaw, we need to prepare the vegetables we are going to use. The most typical vegetables used are carrot, white cabbage and red cabbage although I have seen many alternatives with beetroot, bean shoots and even cheese. What veg will you pick? First, using a vegetable peeler or a mandolin, slice your carrot lengthways and then using a knife to cut your strips of carrot into thin noodles and cut in half to make shorter. Alternatively if you find this a bit fiddly you can use pre-prepared “grated” carrot found in most supermarkets. Do not prepare the carrot using a traditional grater. This grates the carrot too thin and too short and results in carrot mush instead! Add roughly one carrots worth to a large bowl.
Now we need to make similar shapes from our cabbage. The cabbages I bought were both rather small with both the white cabbage and the red cabbage weighing only 650g each. I used just under ⅓ of each cabbage, cutting very thin rounds, discarding the stalk area and then I cut each round in half to shorten the strands before separating the layers. Don’t red cabbages look so stunning when they are cut open? Place these in a bowl along with the carrot. My bowl was not big enough so I had to separate it into two bowls to give me enough room to mix in the other low calorie coleslaw ingredients.
Step 2: Mixing the marinade
Now to make the sauce, or is it more of a marinade? Depending on the type of coleslaw you are used to you may have seen it drowning in a creamy liquid or with just a light coating. I find, unless it’s a specific shop bought brand I prefer my cabbage to have less of a sauce and just a light dressing for flavour. To keep this recipe low fat and low calorie I have created a mayonnaise based dressing that gives the creaminess without the calories. To your vegetables, add 3 tablespoons of light mayonnaise, 2 teaspoons of apple cider vinegar, ¼ teaspoon of mustard powder, ⅛ teaspoon salt and ⅛ teaspoon of pepper. Mix the mayonnaise and seasoning into the vegetables. The ACV should thin out the mayonnaise and make it thin enough to coat the coleslaw vegetables well.
How to store low calorie coleslaw?
This low calorie coleslaw needs to be kept in the fridge and should last 3-4 days in the fridge if kept in an airtight container.
Can I freeze low calorie coleslaw?
NO! Its not often I say recipes can’t be frozen but this is one of those times. The coleslaw would become soggy and limp as it defrosts. Only freeze fruit and vegetables if you intent on cooking or pureeing them.
What should I serve with coleslaw?
Why not try one of my super yummy recipes that are perfect for BBQ’s and garden parties:
- Chicken And Mushroom Soup Recipe
- Vegan Lentil Bolognese Recipe
- Warm Aubergine Salad Recipe
- Chai Spice Recipe
- Chai Banana Bread Recipe
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