Lower-Fat Gluten Free Coleslaw

Memorial Day is coming up soon, and classic dishes like coleslaw are often served. Whether you are having a barbecue, a picnic, or just eating in, this gluten free coleslaw recipe will fit the menu well. It is lower in fat than most coleslaw recipes as I use a bit of fat-free/non-fat Greek yogurt to substitute some of the mayonnaise. If you are on a dairy-free diet, feel free to use plain dairy-free yogurt. For others not needing a low-fat recipe, use all mayonnaise. Meanwhile, you may consider this recipe for Mother’s Day, as well.

When pomegranates are not in season, use diced strawberries instead. It adds a party of flavors. If all else fails, add some red cabbage for additional color.

Lower in Fat Gluten Free Coleslaw

Yield: Makes 5 - 6 servings.

A flavorful, colorful, lower in fat gluten free coleslaw recipe with a balance of flavors. Pomegranate seeds or diced strawberries are added for a balance of sweetness and tartness.

Ingredients:

For the Coleslaw:

1/2 head green cabbage, shredded
1 large carrot
1/3 cup mayonnaise (Best Foods is casein-free)
2 Tablespoons gluten free Greek yogurt
1 Tablespoon distilled white vinegar
3 - 4 teaspoons sugar (or honey, agave, or evaporated cane juice), to taste
1/2 teaspoon celery seed
Ground white pepper, to taste (or ground black pepper)
2 green onions, sliced thinly*
Seeds from 1 pomegranate (or diced strawberries)

Instructions:

To Make the Coleslaw:

Add the cabbage and carrots to a large bowl and toss together, or save the carrots for garnish.

To Make the Dressing:

In a separate bowl, whisk together all of the remaining ingredients to make the dressing.
Either pour the dressing on top of the vegetables and toss well, or serve in individual bowls with dressing on the side.
Top with green onion and pomegranate seeds.
When making this recipe in advance do not mix until it is time to serve. Otherwise the cabbage will wilt.

Tips

If you are serving this to a mixed age group including kids, serving this in separate bowls with the onions on the side allows the kids to skip the onion.

If you prefer thinly shredded coleslaw, a food processor works well for this.

To substitute yellow onion for green onion, add 1/2 tablespoon minced yellow onion to the dressing, mix with the cabbage and carrots and refrigerate for several hours or overnight. This allows the vinegar and sugar to pickle the onion, creating a sweeter flavor. Realize that the cabbage will no longer be crisp. It's not a bad thing, though.

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