Light and Creamy Coleslaw

Light and Creamy Coleslaw

3.3 of 5 (13)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Light and Creamy Coleslaw calories by ingredient


It will be our little secret that this recipe isn't high in fat. It's so creamy no one will ever know!
It will be our little secret that this recipe isn't high in fat. It's so creamy no one will ever know!

Number of Servings: 6


    2 tablespoons 1% milkfat cottage cheese
    2 tablespoon reduced-fat mayonnaise
    2 tablespoons white wine vinegar
    1/4 teaspoon cayenne pepper
    1 tablespoon lemon juice
    4 cups shredded red or green cabbage
    1 jicama, peeled and cut into matchsticks
    1 cup snow peas, trimmed and sliced on an angle
    1/4 teaspoon black pepper
    2 teaspoons fresh chives, chopped, or 1 teaspoon dried


Jicama is tuber that can be found in the produce section. Search for the smaller ones and check the stem to make sure no mold can be found. Its crisp texture and nutty flavor is perfect for this summer slaw.


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

Member Ratings For This Recipe

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    14 of 17 people found this review helpful
    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

  • no profile photo

    9 of 9 people found this review helpful
    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

  • no profile photo

    6 of 6 people found this review helpful
    Let it chill and marinate for 12 hours... - 7/26/12

  • no profile photo

    5 of 5 people found this review helpful
    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

  • no profile photo

    3 of 3 people found this review helpful
    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