How To make How To Make Fat Free Cole Slaw
1 Ea head of cabbage.
Chapter 1: Preparing the slaw. What makes coleslaw really good is the "pickling" of the cabbage. First you slice the cabbage real thin layering it in a bowl with a generous amountof salt (you will eventually wash all this salt away), then you place the ca hours until the cabbage is wilted and well... pickled. My father used to place the cabbage directly on top of one of the big refridgerator compressor in the back room. Once "pickled" throughly wash to remove as much salt as possible. Chapter 2: Other ingredients Here are a bunch of suggestions to add variety to your slaw ~ thinly sliced red or yellow or green onions ~ Red cabbage as well as green ~ A good slaw must have grated carrots - bean sprouts Chapter 3: Dressings Now for dressings. Mayo is out but there are lots of alternatives ~ Balsamic or rice vinegar to taste (if you "pickle the cabbage first, you'll need less vinegar) ~ Ginger, vinegar and sugar (kind of sweet and sour) ~ Vinegar (ginger and sugar) and roasted mustard seed (add a nice look and crunch, to roast the mustard seed, heat a heavy sautee pan and add the seed to the hot dry pan for about 30 seconds to a minute) ~ Vinegar and a good dijon mustard Remember to let the slaw sit in its dressing for a while before serving. Happy slawing! Nancy Lehrer From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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How to Make Coleslaw Healthy
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If you love the taste of creamy coleslaw, try this easy, homemade coleslaw recipe with fewer calories and less fat. You'll see how to make coleslaw and how to make healthy coleslaw dressing with nonfat yogurt and reduced-fat mayo, instead of regular mayo, for less fat.
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How to Make Fat-Free Dressing for Coleslaw : iCookNaked: Dressings, Dips, & Toppings
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Not all coleslaw dressings need to be high in fat. Find out how to make fat-free dressing for coleslaw in your own kitchen with help from a body and life stylist in this free video clip.
Expert: Rosie Battista
Filmmaker: Alan Mack
Series Description: Just because you're making a dressing, dip or topping for another type of food doesn't mean you're going to be eating unhealthy. Find out how to make healthy dressings, dips and toppings to add to your favorite meals and treats with help from a body and life stylist in this free video series.
Oil & Vinegar Coleslaw | Keto Recipe
Oil and vinegar coleslaw is a tangy twist on coleslaw that uses oil and vinegar instead of mayonnaise like traditional coleslaw recipes.
This coleslaw recipe is perfect for people following keto, paleo, Primal or Whole30 diets and it contains no added sugar.
Use code Hello20 to get 20% off all products at Primalkitchen.com
SWEET AND SOUR COLESLAW - FAT FREE
Sweet and sour coleslaw recipe.
Ingredients:
- Half of a green cabbage
- A quarter of a red cabbage
- Juice of 2 small oranges
- Juice of 1lime
- 3 Tbsp apple cider vinegar
- 3 Tbsp soy sauce or salt to taste
- 3 tsp brown sugar or sucanat
- 1 to 2 Tbsp shredded ginger
- 2 small apples, diced
Add on options: shredded carrots, broccoli slaw, sliced kale, sliced napa cabbage.
Easy Coleslaw Recipe | WEIGHT LOSS WEDNESDAY - Episode: 177
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Today I demonstrate the BEST coleslaw I ever ate, and I don't even like coleslaw!!! And by making the mayo out of cauliflower, you can sneak in even more nutrient dense, calorie dilute veggies!
THE BEST COLESLAW I EVER ATE
SLAW
10 ounces of Angel hair cabbage
10 ounces of shredded carrots
8 ounces of shredded purple cabbage
1 cup chopped scallions (the green part)
1 cup Golden raisins
DRESSING
24 ounces steamed cauliflower
1/2 cup California Balsamic Island Pineapple Balsamic Vinegar
Blend in a high powered blender until smooth. Pour over slaw and mix well. Chill well before serving.
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Sweet and Tangy Coleslaw | Jill 4 Today
Some tang, some sweet -- perfect balance. Delicious coleslaw recipe. Add your favorite veggies to make it your own. Almost FAT-FREE. (mayonnaise-free)
Recipe for Dressing:
1/4 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon avocado oil
1/4 teaspoon dried mustard
1/8 teaspoon dried celery seed
Salt & Pepper to taste
(For this recipe of dressing I used approximately 5 cups shredded cabbage, 1 cup shredded carrot and 3 tablespoons red onion.)
Combine all ingredients in a small sauce pan. Heat to dissolve the sugar and mix in the spices. Cool completely. Pour over your coleslaw greens. Stir to combine. Chill for at least an hour.
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