Healthy Coleslaw- a low fat recipe| How to make Coleslaw- low fat version

  • Prep Time : 5m
  • Ready In : 15m

I remember the first time I ate coleslaw. It was years and years ago, at KFC and I just couldn’t stop eating it. Whether it was the combination of eating it with the hot spicy chicken, or just the coleslaw itself, I’ll never know. All I can remember is eating a lot of it and then trying to perfect the recipe at home.

Of course we started off with the Mayonnaise version, but I kept moaning about the calories. So I slowly cut down some of the mayo and replaced with yoghurt, till we had the perfect taste.

Now, over the years I have my own version of coleslaw. As we eat a lot of baked fish/ chicken, I ind an excuse to dish this up quite often.

I love it, I’m sure you will too.


  • Carrots, grated- 2 about 1/3 cup
  • Cabbage, grated- about 1/2 cup
  • Mayonnaise ( original)- 3/4 tbsp
  • Thick yoghurt- 3- 4 tbsp
  • Dijon mustard- 1 tsp
  • Salt- to taste
  • Pepper- to taste
  • Tabasco sauce- 1/8 tsp (optional)

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Step 1

Finely grate the cabbage and carrot.

Step 2

In a small bowl, mix together everything except the vegetables.

Step 3

In a large bowl, put the grated vegetables. Add in the dressing and mix well. Leave aside even in a refrigerator for the taste to mingle.


Serve cool with fried chicken/ fish or burgers.

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