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When you think of coleslaw, you think of mayo. To make it healthier, a dietitian prefers this much lighter ingredient…
With the arrival of warm weather, coleslaw becomes a must-have! This North American-origin salad made of white cabbage and grated carrots is the perfect side for barbecues, picnics, or quick meals. It’s a fresh and colorful mix that makes you feel good about getting your daily veggies and can be quite addictive when seasoned just right.
However, the creamy mayonnaise-based dressing that typically accompanies coleslaw can be a bit of a setback nutritionally. While it certainly adds a delicious richness to the vegetables, it also brings a significant amount of fat—about 11 to 12 grams per tablespoon. It’s not a major concern if you stick to a small serving as an appetizer, of course. But for those closely monitoring their diet, it’s comforting to know there are other less fatty, equally tasty options available.
To make a lighter coleslaw, dietitian Claire Trommenschlager swaps out mayonnaise for a far less fatty staple found in nearly every refrigerator: cottage cheese! With only 3% fat in its semi-skimmed version, it creates a much lighter dressing while maintaining a lovely creaminess.
The nutrition expert shares her recipe details on her Instagram account. Start by thinly slicing 1/4 of white cabbage and grating 2 to 3 carrots. In a bowl, mix 3 tablespoons of cottage cheese with 1 tablespoon of whole grain mustard, 2 to 3 tablespoons of cider vinegar (or Melfor for those in Alsace!), and a tablespoon of honey. Then add some sesame seeds, a bit of onion powder, and salt and pepper to taste.
Pour this mixture over the vegetables and toss well to coat them thoroughly. The most crucial step follows: let the mixture sit in the refrigerator for at least an hour. This resting period allows the cabbage to soften slightly and the flavors to blend nicely.
Another great aspect of this lighter version of coleslaw is that it can be prepared in advance. Claire even recommends making a larger batch to enjoy over several days. The jar of mayo? Save it for shrimp cocktails or deviled eggs!
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