By Wolfiemom
Low Sodium - Low Sugar Coleslaw
7 steps
Prep:30min
Check out this low sodium coleslaw with a creamy cool, colorful and crunchy bite. It is almost a required recipe for the summer cookout season. It’s the perfect side to have with burgers, BBQ or chicken.
Updated at: Thu, 17 Aug 2023 12:05:55 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
3
Low
Nutrition per serving
Calories56 kcal (3%)
Total Fat1.2 g (2%)
Carbs8.3 g (3%)
Sugars4.4 g (5%)
Protein4.2 g (8%)
Sodium40.5 mg (2%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Cut and quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a large bowl (you should have 8 to 9 cups).
Step 2
Peel and shred carrots
Step 3
Add the shredded carrot and to the cabbage and toss to mix.
Step 4
In a separate bowl, stir the soy yogurt, parsley, vinegar, mustard, paprika, celery seeds, and pepper together. Always taste and then adjust if desired.
Step 5
Pour two-thirds of the dressing over the cabbage and carrot then mix well.
Step 6
If the coleslaw seems dry, add a little more of the dressing.
Step 7
Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle.
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Notes
1 liked
0 disliked
Kid-friendly
Makes leftovers
Moist
Special occasion
Under 30 minutes
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