A lower-calorie way to make Coleslaw
Coleslaw: draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving; the slaw is crisp, bright, and dry at the bottom
Coleslaw: draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving. green cabbage, red cabbage, carrots, apples, Greek yoghurt. the slaw is crisp, bright, and dry at the bottom.. This measured New Zealand recipe serves eight at about 285 kcal per portion.
Coleslaw should remain recognisable after it is lightened. draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving. green cabbage, carrots, lemon. the slaw is crisp, bright, and dry at the bottom. apples, Greek yoghurt, lemon, Dijon mustard, sunflower seeds. the slaw is crisp, bright, and dry at the bottom. draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving.
What changes—and what stays
From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 285 calories
draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving; 24 g oil for eight portions; the slaw is crisp, bright, and dry at the bottom. apples, Greek yoghurt, lemon, Dijon mustard, sunflower seeds. the slaw is crisp, bright, and dry at the bottom. draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving; 24 g oil for eight portions; the slaw is crisp, bright, and dry at the bottom. | apples, Greek yoghurt, lemon, Dijon mustard, sunflower seeds. the slaw is crisp, bright, and dry at the bottom. draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving. |
How the flavor stays
apples, Greek yoghurt, lemon, Dijon mustard, sunflower seeds. the slaw is crisp, bright, and dry at the bottom. draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving.
A cost rule that survives inflation
green cabbage, red cabbage, carrots, Dijon mustard, sunflower seeds. draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving. Coleslaw.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 700 ggreen cabbage
- 450 gred cabbage
- 300 gcarrots
- 220 gapples
- 160 gGreek yoghurt
- 90 glemon
- 8 gDijon mustard
- 10 gsunflower seeds
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving: green cabbage, red cabbage, carrots. Measure and prepare them so they cook evenly.
Look for: green cabbage, red cabbage, carrots: the slaw is crisp, bright, and dry at the bottom. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
apples, Greek yoghurt, lemon: the slaw is crisp, bright, and dry at the bottom. Combine them in the order that builds flavour without scorching.
Look for: apples, Greek yoghurt, lemon: draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Coleslaw — draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving; Dijon mustard, sunflower seeds. Add them while controlling heat and moisture.
Look for: the slaw is crisp, bright, and dry at the bottom; Dijon mustard, sunflower seeds, Coleslaw. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
the slaw is crisp, bright, and dry at the bottom. Rest briefly, make one final texture check, and divide Coleslaw into eight portions.
Look for: Coleslaw: draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving; the slaw is crisp, bright, and dry at the bottom. No unwanted water or fat should pool at the edge.
Calories at the same serving size
150 kcal · 34% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Coleslaw promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Coleslaw promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Coleslaw ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Coleslaw promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Coleslaw include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. draw moisture from cabbage briefly, squeeze dry, and add apple and seeds at serving; 24 g oil for eight portions; the slaw is crisp, bright, and dry at the bottom..
- green cabbage700 g
- red cabbage450 g
- carrots300 g
- apples220 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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