Classic Coleslaw

July/August 1996

Your rating: None Average: 2.6 (5 votes)

For those who prefer creamy coleslaws to vinegary types, here's one that's rich-tasting with about a third of the calories and 80 percent less fat than a typical version.

"I usually love every recipe I try from eating well, but this one was a disappointment :( It was completely bland and I won't be making it again. I wanted to try a lightened up version of coleslaw but this one didn't deliver. "
Classic Coleslaw

Makes: 8 servings

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  • 1 cup low-fat mayonnaise
  • 3/4 cup reduced-fat sour cream
  • 3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 9 cups shredded green cabbage, preferably Savoy (1 small head)
  • 1 large green bell pepper, quartered and very thinly sliced
  • 2 cups grated carrots


  1. Whisk mayonnaise, sour cream, vinegar, mustard and sugar in a large bowl. Season with salt and pepper. Add cabbage, bell pepper and carrots and toss until well combined.


Per serving: 100 calories; 5 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 14 g carbohydrates; 3 g protein; 4 g fiber; 372 mg sodium; 338 mg potassium.

Nutrition Bonus: Vitamin A (111% daily value), Vitamin C (72% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 1 fat

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