Save on Pinterest

Broccoli Cauliflower Coleslaw

“Most slaw has too much sugar and fat for us, so I came up with this lighter alternative,” relates Becca Brasfield of Burns, Tennessee. “Everyone says it’s the best slaw they’ve ever had.” The refreshing side is ready in a dash and can chill until noontime.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings

Ingredients

  • 3 cups shredded cabbage
  • 1-1/2 cups shredded carrots
  • 1 cup chopped red onion
  • 2 cups fresh cauliflowerets
  • 2 cups fresh broccoli florets
  • DRESSING:
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup packed brown sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon Worcestershire sauce

Directions

  • In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts
3/4 cup: 83 calories, 3g fat (0 saturated fat), 1mg cholesterol, 242mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Usausa
    Jul 2, 2019

    Hi! Thanks for the recipe inspiration. We used exclusively purple cabbage, omitted the oil, used only 2 Tbsp mayo and only 1 Tbsp white sugar (out of brown). Added 1/8 cup mixed vinegars. Beautiful bright purple slaw, healthy, delicious, and nice and light for summer. Thanks again!

  • Donalee2
    Nov 19, 2011

    I HAVEN'T MADE THIS YET BUT WHAT IS WHEY-LOW GOLD. IS IT A BROWN SUGAR SUBSTITUTE? I HAVE NEVER HEARD OF IT.

  • sdipiazza
    Jun 21, 2011

    I cut the recipe in half, used reduced fat mayo with olive oil, eliminated the canola oil, used Whey-low gold instead of brown sugar. Delicious.