Heartburn-Friendly Creamy Coleslaw Recipe

Woman holding coleslaw wearing colorful apron
Ansel Olson/Moment/Getty Images
Total Time 20 min
Prep 10 min, Cook 10 min
Yield 4 servings Low-Fat Cole Slaw

This Heartburn-Friendly Creamy Coleslaw Recipe is perfect for those with heartburn and acid reflux because it is made with low-fat or fat-free ingredients like milk, sour cream, and mayonnaise.

Coleslaw is a classic side dish with any meal, especially at barbecues and picnics. it would be such a shame to deprive oneself of this creamy and delicious food.

Sure, there are plenty of vinegar-and-oil coleslaws out there to skirt the low-fat issue, but there's something special about creamy coleslaw that goes so well with grilled foods. Now you can indulge without the discomfort.

Ingredients

  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons skim milk
  • 1 tablespoon fat-free or low-fat mayonnaise
  • 3 tablespoons fat-free or low-fat sour cream
  • 2 tablespoons low-fat buttermilk
  • 3/4 tablespoon white vinegar
  • 4 cups finely chopped or shredded cabbage
  • 1/2 cup peeled and grated carrots

Preparation

  1. In a large bowl, whisk together 2 tablespoons sugar, 1/4 teaspoon salt, 2 tablespoons skim milk, 1 tablespoon fat-free or low-fat mayonnaise, 3 tablespoons fat-free or low-fat sour cream, 2 tablespoons low-fat buttermilk, and 3/4 tablespoon vinegar.
  2. Add 4 cups finely chopped or shredded cabbage and 1/2 cup peeled and grated carrots, and toss until well mixed.
  3. Cover and refrigerate until serving time.

    Makes 4 servings Heartburn-Friendly Creamy Coleslaw

    Nutritional information (per serving): 99 calories, 3 g fat, 1909 mg sodium, 17 g carbohydrates, 2.5 g protein.

    History of Coleslaw

    Coleslaw (also known as cole slaw) is from the Dutch koolsla, which means "cabbage salad." It was originally made with a vinegar-and-oil base and dates to at least the 1700s, if not earlier. With the advent of mayonnaise during the mid-18th century, creamy cole slaw became all the rage.

    Coleslaw-Making Tips

    • Chop cabbage with a sharp knife and keep it coarse enough so the vegetable doesn't become a wet, drippy mess. The more finely it is chopped, the wetter it becomes. You don't want this.
    • Add similarly dry vegetables, like carrots, celery, and onions, to your coleslaw. Tomatoes, citrus fruits, avocados and other mushy, wet vegetables need to stay out.
    • Whether it's a vinaigrette dressing or creamy dressing, that's not the star of the show. The cabbage is. So use moderation when dressing your salad. Just coat the cabbage, don't drown it.
    • You need to season the coleslaw. At the very least, use salt and pepper, but celery seeds, caraway seeds, red pepper flakes, dill and others are frequently seen in coleslaw recipes. Be creative and go with what you like.
    • Let the flavors marry. After you have mixed your coleslaw, refrigerate for an hour or two for the best flavor.

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