Because the dressing has been slightly lightened, this delectable, creamy coleslaw is kind to your waistline. The salad is nicely sweetened by the inclusion of carrots and apples (Granny Smith and Macintoshes are great!).
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package shredded coleslaw mix
- 4 ½ cups shredded red cabbage
- 3 tablespoons coarse kosher salt
- 2 tablespoons apple cider vinegar
- 2 large apples, cored
- 2 large carrots, grated
- ½ cup fat-free mayonnaise
- ½ cup fat free sour cream
- 1 teaspoon celery seed
- ground black pepper to taste
Instructions
- Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
- Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
- Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 3098 mg |
| Sugars | 15 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I also skipped the salt like a previous reviewer and substituted dill for the celery because I didn’t have any. I like a sweeter coleslaw and am trying to cut back on refined sugar so this recipe was perfect!
Wilting the cabbage is a good idea, but I couldn’t get enough of the salt out.
It wasnt easy. This is not one that has a sweet taste to it. With everything in it i expected more flavor.
Easy and sweet with no extra honey. Didn’t have shredded coleslaw or celery seed and it was still delicious.
Hooray! This recipe is a keeper! I used half a medium cabbage, sliced fine, in place of the coleslaw mix and red cabbage. I kept everything else the same and my 2yr old gobbled up a half cup of the mix before it hit the table. It’s perfect; sweet, tangy, crunchy and HEALTHY! Thank you, Carolyn!
The apple is perfect for fall. I have been making it quite often so that by Thanksgiving I will have it tweeked to make all happy!
the only think I left out was the celery seed but this was AMAZING!!! 🙂
Too easy to be so tasty & health-conscious! I made a couple substitutions due to necessity/curiosity. I only had about 1/4 cup mayo, so I added a 1/4 c thousand island dressing. It seemed a little bitter, so I squeezed/squoze in some honey — but that was b4 it set up and flavors melded. I wondered about salting the slaw — thought maybe it was to maintain crispness and color. I need low-sodium, so I will omit this step next time. And there WILL BE a next time! Thanks, Carolyn!
Love this slaw. Especially using the fat free ingredients. It is delicious and easy.
I LOVED this recipe. I am not afraid of fat, so used full fat mayo and sour cream and couldn’t have been happier with the outcome. The nice tang of the apples was a real bonus to plain old slaw. Thanks for this great recipe!
I made this tonight as a side dish to go with chicken pot pie and it was pretty good. I did skip the first step of salting the cabbage though and just omitted salt from the dish entirely (salt draws out moisture from the cabbage and then if it sits too long, the dressing becomes watery). I halved the recipe as I was only cooking for 3 people and followed the recipe exactly with one exception; I added about 1 tbsp of honey to the dressing mixture. The end result was a very interesting tasting coleslaw and we will likely make it again.