Creamy Low Cal Coleslaw Recipe Video

In this video, Betty prepares her delicious home-made "shortcut" low cal coleslaw.
Read the full transcript »

Hi, I’m Betty. Welcome to Betty’s Kitchen. Today we’re going to make a coleslaw and I’m calling it Betty’s creamy shortcut coleslaw because I’m starting out with a classic coleslaw mix. At your grocery store, you can find various mixes that are called coleslaw. It might be cabbage and carrots as you see here. It might different colors of cabbage, red cabbage, there might be other additives but I just got a basic what they call classic coleslaw. This is 14 ounces and I’m going to start out using about half of this bag. I’m just going to put it in a large mixing bowl and that looks like about half, you get more than half. Now to this I like to add some vegetable and I would like to get something that contrasts in both flavor and color so I’ve chosen green pepper and I’ve got one half cup of diced green pepper and I diced it fairly small. It’s not minced but it’s a little bit small and I’m just going to take a look at this as I put it in here and adjust as I stir and see how it’s going to look. You can put something like zucchini squash that is chopped up and should be fine and small. You could use celery. You could use some tiny pieces of broccoli flowerettes but I think that this look of the green pepper is probably the nicest, gives the most additional flavor to your coleslaw. The way it’s working out, I think we could just use that entire half cup to go with the half bag of coleslaw mix. So again, nice colorful salad. Now, let’s work on the dressing. We can make or you can buy from your supermarket a bottle of canned coleslaw dressing or bottled coleslaw dressing and that’s fine if you’re in a hurry. Just put that on that top and you’re ready to go. But I have a little recipe here that you might want to try and that will be less expensive for your to put it together yourself and you have more control over the flavor and also over what goes in in terms of calories and fat. So I’m starting with some mayonnaise and I like to use the mayo free so it will be lighter in fat and calories and I’m using one cup that I’ve measured out here. With that, I’m going to be using some white vinegar and I’ve already poured out one quarter of a cup so I’ll be mixing that in along with a sweetener and to keep my calories down, I’m using splenda that’s a quart of a cup. If you’re not worried about calories then just use plain old mayonnaise or miracle whip and over here, you may use sugar, one quart of a cup. if you want to use sweet and low, that would be fine. Just keep consistent with the amounts that I have told you. So let’s just put this in and then empty the splenda in there and then we’ll start stirring it together. You see it’s kind of foaming. The vinegar will break down the mayonnaise and make it a kind of runny and also the sugar or sweetener in there will give it a great flavor. The vinegar gives it a good tang and also is a good preservative for the vegetables. So just throw that together, I probably should have used a smaller spoon here but we’re getting it together and it doesn’t have to be perfect, just as long as you can get this blended, you’re going to be letting this sit in the refrigerator anyway and all of the flavors will meld together so if you have a lump here and there, it’s not going to matter when you stir it right before you serve it. It will be taken care of. So when you get this far, you’re ready to make one more addition to your dressing and that would be – if you don’t like them, don’t put them in but I kind of like them and they make a little bit of a spark to the salad dressing and the salad. So just one quarter of a teaspoon, not too much, put that in and it’s probably better to go ahead and blend it into the dressing rather than wait and put it on top of your coleslaw and try to blend that. So here we have our dressing. – to make it so if you’re considering maybe making your own, you might try this little recipe because I always have white vin

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