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Basic Low-Fat Coleslaw

August 16, 2010 By Susan Voisin 53 Comments
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This is a basic, low-fat coleslaw that’s lightened up by homemade vegan mayo and plant-based yogurt. It’s oil-free and whole foods plant based!
Basic Low-Fat Vegan Coleslaw

There’s been a surprising development in the V family kitchen.  My daughter E has actually been asking for coleslaw, a food she used to have to be bribed to eat.

This phenomenon began after I stopped buying bagged coleslaw and starting using fresh heads of cabbage.  I could say that E likes the fresher taste of home-shredded cabbage, but that’s not it at all.  The truth is that there’s something about pushing a wedge of cabbage through the shredding blade of a food processor that she enjoys, so I let her have her fun.  It gets her eating more coleslaw and, with her help, makes preparing it almost as easy as buying it in bags.

This is the basic, no-frills way we make coleslaw when we need a side dish with a sandwich or a salad to take to a potluck or picnic.  Soy yogurt stands in for some of the mayo usually used in coleslaw, and agave nectar adds a hint of sweetness without a lot of sugar (though you can use a pinch of stevia to eliminate the sugar completely).  Lately I’ve been seasoning it with fresh dill weed, but you can use the other herbs listed below or add your favorite.

Basic Low-Fat Coleslaw

If you can’t find plain plant-based yogurt, feel free to replace it with more of my homemade Tofu-Cashew Mayonnaise. Both it and vegan yogurt are much lighter options than traditional coleslaw dressing. Whichever you use, let your children help in the preparation and soon they will be asking for this low-fat coleslaw.

More Cabbage Recipes

Cabbage is high in nutrients, red cabbage even more so than green. Here are a few of my family’s favorite cabbage recipes:

  • Irish White Bean and Cabbage Stew
  • Red Cabbage and Peas with Cumin and Mustard Seeds
  • Air Fried Artichoke Hearts Sandwiches with Coleslaw
  • Vegan Cabbage Rolls
  • Cabbage Noodle Soup
Basic Low-Fat Coleslaw
5 from 4 votes
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Basic Low-Fat Coleslaw

This basic vegan coleslaw recipe substitutes vegan yogurt for some of the mayo, making it much lighter than traditional coleslaw. If vegan yogurt isn’t available, feel free to use my Tofu-Cashew Mayo instead.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Author Susan Voisin

Ingredients

  • 1/4 head green cabbage
  • 1/4 head red cabbage
  • 2 medium carrots
  • 2 tablespoons vegan mayo (use a low-fat one like my Tofu-Cashew Mayo)
  • 2 tablespoons soy yogurt (or additional mayo)
  • 1 1/2 tablespoon cider vinegar
  • 1 1/2 teaspoon agave nectar
  • 1/4-1/2 teaspoon dill weed, caraway seed, or celery seed
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt (or to taste)
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Instructions

  • Remove the hard core from the cabbage quarters. Shred each quarter using the slicing or shredding disk of a food processor or shred thinly by hand. Place into a large bowl. Shred carrot and add to cabbage.
  • Combine remaining ingredients and whisk well. Pour over cabbage and toss to coat. Best if allowed to chill for at least 30 minutes but can be eaten right away.

Notes

Nutritional info will vary depending on type of mayo and yogurt used. This analysis used Nayonaise and Wildwood plain soy yogurt.
Nutrition Facts
Basic Low-Fat Coleslaw
Amount Per Serving (1 serving)
Calories 47 Calories from Fat 15
% Daily Value*
Fat 1.7g3%
Sodium 306mg13%
Carbohydrates 7.6g3%
Fiber 2.1g9%
Sugar 2.9g3%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Salad
Cuisine Vegan
Keyword oil-free coleslaw, wfpb coleslaw
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Filed Under: Recipes, Salads, Vegetables Tagged With: Gluten-free, Greens, Higher-fat, Soy

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Comments

  1. Lydia

    July 16, 2011 at 1:22 pm

    Another winner recipe! Thank you Susan my husband said it was good! I even used frozen cabbage and carrots that I shredded and then didn’t use previously so I froze them, then thawed overnight in the fridge – although I don’t recommend this, I’m sure it’s better fresh. I omitted the yogurt, substituted maple syrup 1 to 1 for the agave and used crushed red pepper instead of dill / caraway. I should have used my celery seed but forgot I had it, oh well. Your recipe is awesome!

    Reply
  2. Karen Kunik

    May 29, 2012 at 12:26 pm

    Hi Susan,
    I am very new to Vegan Eating (2nd week!) and started after watching “forks over knives” and reading the E2 diet. I like the recipe you have for low-fat creamy coleslaw and was wondering if a silken tofu would work as well as the Vegan Mayo and/or the soy yogurt. I am really glad I found this web site as I have found it kind of difficult to find recipes that don’t use added oil.
    thanks again!

    Reply
  3. Laurel

    August 19, 2012 at 6:13 pm

    This was amazing. I actually just made the dressing and used broccoli slaw instead. I used half celery seed, half caraway seed. I usually do not like creamy dressings, and my husband does not like vinegar dressings. This was a nice, meet me half way. And we were both delighted! I love this site.

    Reply
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