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Trying to make a lower fat slaw

jnk Oct 15, 2012 05:45 AM

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. j
    Jeserf RE: jnk Oct 15, 2012 05:46 AM

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

    1. Cynsa RE: jnk Oct 15, 2012 05:47 AM

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

      1. coll RE: jnk Oct 15, 2012 05:47 AM

        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. Gio RE: jnk Oct 15, 2012 05:51 AM

          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. j
            julesrules RE: jnk Oct 15, 2012 06:02 AM

            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: julesrules
              katecm RE: julesrules Oct 15, 2012 04:25 PM

              Agreed - this is a VERY good one: http://smittenkitchen.com/blog/2009/0...

              1. re: katecm
                jnk RE: katecm Oct 17, 2012 11:39 AM

                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.

            2. BiscuitBoy RE: jnk Oct 15, 2012 06:18 AM

              I've been using Bittman's "no mayo" slaw dressing every once in a while...nice change from the usual

              1. h
                HillJ RE: jnk Oct 15, 2012 06:43 AM

                If you like the creaminess of mayo, try subing a low-fat buttermilk with a sharp hit of cider vinegar in your dressing. The tartness from both provides a nice tang to slaw.

                1. f
                  foiegras RE: jnk Oct 15, 2012 07:38 PM

                  I've never had your slaw, but I'd recommend pickle juice to cut the mayonnaise. I find the juice from Sechler's candied dill pickles quite useful.

                  1. Caroline1 RE: jnk Oct 15, 2012 08:55 PM

                    There are all sorts of possibilities, beginning with how you define "low fat." That can range all the way from literally NO fat, to almost-high fat. Markets are full of possibilities. Fat free sour cream, and some brands are better than others. The best are hardly distinguishable from full fat sour cream. What to mix with it? There are several brands of mayonnaise that run the gamut from no to low to high fat. My personal preference is Hellmann's low fat (1 gram of fat per tablespoon), which is lower in fat than their "reduced fat" mayonnaise (which comes in at 2g of fat per Tbsp, so why do they bother???). You'v e GOT to read labels! Kraft makes a fat free mayonnaise, but it is less "mayonnaisy" than Hellmann's. A blender takes options even farther afield. Low fat and no fat cottage cheese, buttermilk, ricotta, and cream cheese. All sorts of vinegars, and sweeteners that range from sugar or honey to fresh fruits or preserves. Poppy seeds are a popular addition to cole slaw. Sunflower seeds, pine nuts, almonds, walnuts, hazelnuts. The bottom line is that you are the only one with the mental profile of the flavor you're looking for, so it sounds like time to play! And keep in mind that no mistake is really a mistake (loss) if you learn something from it. Happy creating and have fun with it!

                    2 Replies
                    1. re: Caroline1
                      danna RE: Caroline1 Oct 17, 2012 02:18 PM

                      Love Duke's Light. The difference between it and regular Dukes (the king of mayo) is not a deal breaker for me. 5 grams/Tbl , so you can't just go nuts with it, but it's better than 12 per.

                      For slaws and salads like Waldorf, I use abotu 75% low fat greek yogurt nad 25% Dukes light. I would add vinegar and SUGAR to the broccoli salad if I were the OP.

                      1. re: danna
                        jnk RE: danna Oct 17, 2012 02:22 PM

                        In fact I did add cider vinegar and a little sugar to the recipe and it turned out great. Thanks for the Info.

                    2. jnk RE: jnk Oct 17, 2012 11:38 AM

                      Thank you all for your advice.

                      1. wekick RE: jnk Oct 17, 2012 12:52 PM

                        One thing about slaw is that you can drain it or even squeeze it and it still retains taste.

                        2 Replies
                        1. re: wekick
                          jnk RE: wekick Oct 17, 2012 02:21 PM

                          I'll try that tonight. Thanks

                          1. re: jnk
                            wekick RE: jnk Oct 17, 2012 09:25 PM

                            It has to be mixed long enough to absorb the dressing and "pickle" a little--maybe 12 hours or so.

                        2. s
                          Sharuf RE: jnk Oct 21, 2012 05:32 PM

                          Use seasoned rice vinegar on plain shredded cabbage and you've got something very like what they serve at Japanese restaurants.

                          1. t
                            terikim RE: jnk May 25, 2013 11:13 PM

                            What did you end up going with? I have found a similar recipe that I love at my supermarket, but it also has cauliflower and carrots in it. I really would love to be able to make it! I want to make it healthier and of course less than $5.99 per lb.

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