Low-Fat Coleslaw

This coleslaw ditches the typical mayo-heavy route and goes for a Middle Eastern twist with tahini adding creamy nuttiness without all the fat.

Balsamic vinegar brings sweet-tart depth while Dijon mustard adds that sharp kick that makes every bite interesting.

Celery seeds contribute that classic coleslaw flavor you expect, but the tahini gives it a sophisticated edge your usual picnic slaw can’t touch.

The red and green cabbage combo looks vibrant on the plate and adds subtle flavor variation.

Kitchen Tips

• Let coleslaw sit 30 minutes before serving so cabbage softens slightly and absorbs the dressing flavors
• Use nonfat mayo if you want lower calories, but don’t skip the tahini or you’ll lose that signature richness
• Shred cabbage extra fine for a more delicate texture that doesn’t require as much chewing