Low Fat Asian Coleslaw Recipes

ASIAN COLESLAW LIGHT

This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too.

Provided by WebsByMegan

Categories Salad Coleslaw Recipes No Mayo

Time 2h15m

Yield 6

Number Of Ingredients 8

Asian Coleslaw Light image

Steps:

Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

Nutrition Facts : Calories 134.5 calories, Carbohydrate 11.8 g, Cholesterol 6.1 mg, Fat 9.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 72.1 mg, Sugar 0.4 g

Ingredients

1 (3 ounce) package beef ramen noodles
2 cups boiling water
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
1 (16 ounce) bag coleslaw mix
6 green onions, chopped
½ cup sunflower seeds

LOWER-FAT COLESLAW

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.

Provided by Mandy

Categories Salad Coleslaw Recipes With Mayo

Time 2h30m

Yield 8

Number Of Ingredients 10

Lower-Fat Coleslaw image

Steps:

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.
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 : Calories 55.9 calories, Carbohydrate 12.2 g, Cholesterol 0.3 mg, Fat 0.5 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 362 mg, Sugar 6.8 g

Ingredients

2 tablespoons extra-light mayonnaise
¼ cup 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

ALMOST FAT-FREE ASIAN COLE SLAW

Make and share this Almost Fat-Free Asian Cole Slaw recipe from Food.com.

Provided by Deb Wolf

Categories Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Almost Fat-Free Asian Cole Slaw image

Steps:

Combine the first 6 ingredients.
Add the cole slaw mix.
Stir and let sit 20 - 30 minutes.
Stir before serving.

Nutrition Facts : Calories 162.3, Fat 0.8, SaturatedFat 0.1, Sodium 136, Carbohydrate 40.6, Fiber 2.7, Sugar 16.5, Protein 1.9

Ingredients

1/2 cup white corn syrup
1/2 orange, juice of, fresh
1/2 teaspoon toasted sesame oil (Asian style)
2 teaspoons low sodium soy sauce
1/4 cup apple cider vinegar
1 pinch ground cayenne pepper
1 (16 ounce) bag coleslaw mix, shredded style

LOW FAT ASIAN STYLE COLESLAW FOR TWO

I made this last night as a side for Recipe #94437 It was delicious with it. I made enough for two piggies who love coleslaw-you might get 4 serves out of it or it would be easily doubled to feed more.

Provided by JustJanS

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Low Fat Asian Style Coleslaw for Two image

Steps:

Mix salad ingredients together.
Mix dressing ingredients together, pour over salad mix well and chill for about an hour.

Nutrition Facts : Calories 94.2, Fat 2.7, SaturatedFat 0.4, Sodium 772.4, Carbohydrate 17, Fiber 5.3, Sugar 8.6, Protein 3.4

Ingredients

1/4 cabbage, shredded finely
1/2 cucumber, peeled, quartered lengthways, sliced finely
1/4 cup red capsicum, cut into strips, sliced finely
1/4 cup finely sliced green onion
1 large carrot, grated coarsely
1 stick celery, halved lengthways, sliced finely
2 tablespoons lime juice
1 tablespoon fish sauce (or could use soy sauce)
1 tablespoon sweet chili sauce
1 teaspoon sesame oil
1/2 teaspoon chili oil (optional if you like it a bit spicier)