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Oct 15, 2012 05:45 AM

Trying to make a lower fat slaw

This is a multi part question.
I'm trying to mimic what is called "crunchy vegetable slaw" in my supermarket. It's ingredients are:
broccoli slaw
borccolit florets
dried cranberries
sunflower seeds
and of course a mayo based slaw dressing.

If they weren't charging $5.99/lb I would probably not be asking this question but since I want to make it myself, I'm trying to figure out how to make a good/lower fat slaw dressing. I've tried mixing reduced fat mayo with champagne vinegar but that didn't do it. Does anyone here have a recipe that will solve my problem?. Thanks in advance for your help.

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  1. what about using a mixture of regular mayo and greek yogurt? or regular yogurt if the greek is too thick?

    1. mix a low fat sour cream or yogurt with your low fat mayo and rice vinegar

      1. You really don't have to use mayo, use more vinegar (I've tried others but always go back to Heinz white) and lemon juice with a bit of yougurt instead. It's a refreshing change from all mayo. Make a vinegrette kind of dressing and add just a spoonful or two of yougurt or even mayo if that's what you like.

        1. Perhaps the champagne vinegar was too mild to have any pronounced effect on the broccoli and dressing. I suggest using apple cider vinegar, or any other assertive vinegar, along with the mayo but cut the mayo with drained non-fat yogurt. Season with course sea salt and freshly grated black pepper.

          1. I agree with the yogurt suggestions, but I also love buttermilk-based slaw dressing. With all these subs I find the key is to use *some* fat. My choice would be full-fat mayo. Low-fat mayo is basically watered down mayo to me and you're going to be watering it down with the yogurt/buttermilk anyway. Anyway, I find most mayo-rich recipes you can sub sour cream, greek yogurt or buttermilk (for a dressing, not a dip obviously) but you need *some* mayo in there. Start with a heaping tablespoon and taste until it hits the spot. It won't be low-fat strictly speaking but it will be LOWER fat and still very tasty. If you are used to a lower-fat diet you will probably need less mayo than someone who is just starting to cut back. I find this yields much more satisfying results than just subbing in 100% low fat yogurt, and you might even make the healthier recipe again :)

            2 Replies
              1. re: katecm

                Thanks Katecm, I went to the website and made the dressing. Outrageous! I will be keeping a jar of it in the fridge to put on salads or as a dip. Just have to make it a little thicker. Left it in the fridge on the broc. slaw and it got somewhat watery overnight. Thanks for your advice.