Coleslaw is such a classic and with summer right around the corner I had to add a healthy coleslaw recipe to my collection. Because let’s be honest, who wants to eat a cup of mayo salad?! I certainly don’t considering 1 tbsp of mayo is 110 calories and contains 11 g of fat. Bad cholesterol through the roof guaranteed.
Now, having said that I do consider a tbsp or two of organic mayo per recipe on occasion is OK. Mayo is not banned by Clean Eating lifestyle but should be enjoyed really in moderation. And considering a little goes a long way, you don’t need much of it. I used only a tbsp of mayo per entire recipe and it really made a difference, added that nice punch of flavour. You could skip it but salad would not be the same.
Considering canola oil and eggs are on mayo’s ingredients list, I always buy it organic. It lasts well in a fridge for a year or so. However, my last little tiny jar from Trader Joe’s is about 2 years old I think.:)
- 4 cups red cabbage, shredded
- 5 cups green cabbage, shredded
- 3 medium carrots, grated or shaved
- 1 cup Greek yogurt (I used 2%)
- 1/4 cup water
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup or raw honey
- 1 tbsp organic mayonnaise (optional but highly recommended)
- 2 tsp olive oil, extra virgin
- 1 tsp salt
- 1/4 tsp coriander, ground
- 1/4 tsp ground black pepper
- In a large bowl, add cabbage and carrots.
- In a small bowl, whisk Coleslaw Dressing ingredients. Add to a bowl with cabbage and carrots, and gently toss to coat. Serve chilled.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 4.4 g
Cholesterol: 4.2 mg
Sodium: 449.5 mg
Total Carbs: 10.1 g
Dietary Fiber: 1.9 g
Protein: 4.6 g
WW Points+: 3