Low Fat Coleslaw Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Mayonnaise5 Fluid Ounce (150 Milliliter)
 Low fat natural yogurt5 Fluid Ounce (150 Milliliter)
 Tabasco sauce1 Dash
 White cabbage1 Medium
 Carrots4
 Green bell pepper1
 Sunflower seeds2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 395 Calories from Fat 302

% Daily Value*

Total Fat 34 g52%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 28.6 mg

Sodium 363.5 mg15.1%

Total Carbohydrates 19 g6.3%

Dietary Fiber 6.1 g24.5%

Sugars 10.6 g

Protein 6 g12%

Vitamin A 209.5% Vitamin C 133.2%

Calcium 14.7% Iron 7.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a small bowl, combine the the mayonnaise, yogurt, Tabasco sauce and salt and pepper to taste. Then place the dressing in the refrigerator until needed.
2) Quarter the cabbage and discard the centre stalk. Shred and wash the cabbage leaves, then dry them well.
3) Peel and shred the carrot in a food processor or roughly grate them.
4) Deseed and thinly chop the pepper into strips.
5) In a large serving bowl, mix the vegetables. Spoon over the dressing, toss well to coat, then place in the refrigerator to chill.
6) On a baking tray, place the sunflower seeds and toast them in the oven or under the grill until golden brown.

SERVING
7) Sprinkle the sunflower seeds over the coleslaw and serve immediately.
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