I love this spicy slaw! To make it even lighter, I omitted the mayo, milk & reduced the sugar to 1 tsp.. Adding a splash of sesame oil gives it an Asian flair that is delightful.
Tart and Tangy Chopped Cabbage Slaw
Use your food processor to make quick work of this slaw.
Yield: 6 servings (serving size: 2/3 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 57
- Calories from fat: 14%
- Fat: 0.9g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.3g
- Protein: 1.3g
- Carbohydrate: 12.2g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 214mg
- Calcium: 43mg
Ingredients
- 1 (16-ounce) package cabbage-and-carrot coleslaw
- 2 tablespoons minced red onion
- 1/4 cup low-fat mayonnaise
- 2 tablespoons sugar
- 1 tablespoon 2% reduced-fat milk
- 1 tablespoon low-fat buttermilk
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons prepared horseradish
- 1 1/2 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preparation
- Place half of coleslaw in food processor; pulse 6 times. Place in a large bowl. Repeat with remaining coleslaw. Add onion to coleslaw.
- Combine mayonnaise and remaining ingredients, stirring with a whisk. Add to slaw mixture; toss well. Cover and chill.
Tart and Tangy Chopped Cabbage Slaw Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer
- PUBLICATION: Cooking Light
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