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
- 2 tablespoons extra-light mayonnaise
- 0.25 cups low-fat milk
- 1 tablespoon white vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 head cabbage , finely shredded
- 1 small onion , minced
- 1 carrot , shredded and chopped
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
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