Light and Creamy Coleslaw
(13)
  • Minutes to Prepare:
  • Number of Servings: 6
Ingredients
2 tablespoons 1% milkfat cottage cheese2 tablespoon reduced-fat mayonnaise2 tablespoons white wine vinegar1/4 teaspoon cayenne pepper1 tablespoon lemon juice4 cups shredded red or green cabbage1 jicama, peeled and cut into matchsticks1 cup snow peas, trimmed and sliced on an angle1/4 teaspoon black pepper2 teaspoons fresh chives, chopped, or 1 teaspoon dried
Directions
Puree the the cottage cheese, mayonnaise, vinegar, cayenne pepper, and lemon juice in a blender until smooth.

Combine the sauce with the remaining ingredients in a large bowl.

Cover and place in chill for at least an hour before serving.



Serving Size: 6 one cup servings
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 48.5
  • Total Fat: 1.3 g
  • Cholesterol: 0.4 mg
  • Sodium: 44.9 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.0 g

Member Reviews
  • I_AM_EEVIE
     Picture looked delicious until I saw that it did not reflect the ingredients. Where are the snow peas? Why are there carrots in the picture but not in the ingredients? It would be really nice if the pictures reflected the ingredients since we look to see if it will be good or not. *sigh* - 7/25/12
  • MARTHAR3
     I just ran it thru the recipe calculator here on sparks and came up with 41 calories. If you don't like mayo substitute it yogurt. So who ever made it for the picture used a coleslaw mix. We all do our own thing.. Get real folks - 7/25/12
  • CD7023171
     Let it chill and marinate for 12 hours... - 7/26/12
  • NANCYHOME247
     Greek yogurt makes a good substitute for the mayonnaise--if it's tart enough, add less lemon juice. Love the crunch of jicama. Where are the snowpeas in the photo? Were they an afterthought? - 7/25/12
  • PAWS120
     I made it, and I really thought it was awful. I tried twice the fat free cottage cheese, extra light mayo, and even a handful of raisins, extra black pepper, and I couldn't fix it after I made it, sorry :( - 8/9/12
  • JEANUT
     Yummy
    I like to add broccoli slaw mix into mine. - 7/25/12
  • FLOWERDALEJEWEL
     I do like Jicama, but it's next to impossible to buy here in Australia. I've found however that raw Jerusalem Artichokes have the same texture and have a sweet chestnut flavour. - 7/26/12
  • ERIKA3925
     Not sweet. Very peppery! - 1/2/12
  • CD12287141
     There was and a bit too much of a vinegar taste for me, but it was pretty good. My 2 year old daughter absolutely loved it and kept asking for more. - 7/25/12
  • PATRICIAANN46
     This is very good......loved the refreshing flavor. - 7/25/12
  • CD5741646
     I thought this was delicious, I tweaked it a bit with things my family likes - 7/25/12
  • 2PUMPKIN
     There are only two of us at home now. Wish you had a conversion app to amend favories to fewer servings. This one is easy to cut in half. Thanks. - 7/25/12
  • CD12702860
     I would definitely sub greek yogurt in - 7/25/12
  • LUVS2BIKE101
     I just love jicama with any cold salad. This is a great recipe! Thanks! - 7/25/12
  • S3XYDIVASMOM
     It's brightly colored and has a nice crispy texture. It's the first time I've ever used jicama. I think I'll be using it again. - 7/17/11
  • KITT52
     it was okay..would not make again - 6/23/19
  • ROBBIEY
     I like all types of coleslaw, will add to my list to make. - 4/29/19
  • NASFKAB
     Great idea can use what I want - 2/6/19
  • 4CONNIESHEALTH
     I prefer to just buy some at the store. I just won't eat as much, but it tastes better than this. - 1/21/19
  • PAMMYLBEAR
     Too bad no one else in my family will eat this. More for me, I guess! - 1/21/18
  • CD17898156
     so good - 10/20/17
  • CD12807886
     I love this salad! It's easy, quick, helathy and tasty! - 11/5/12
  • CD13188257
     would love a vegan version - 10/3/12
  • CD9825182
     This uses commercial mayo so I will pass it by. The preservatives in commercial mayo make me really ill and the effects last for 48 hours. - 7/25/12
  • LEANJEAN6
     very good- - 7/25/12



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