This ultra creamy, healthy coleslaw is super easy to stir together. It’s the perfect skinny coleslaw recipe for your summer cookouts, barbecues and picnics. Just chop, stir and serve! Only 70 calories per serving!
I originally shared this Healthy Coleslaw on May 13th, 2016. I have updated the text, added a video and some new photos today.
Why This Recipe Is So Great
This healthy coleslaw recipe really is super easy peasy to make, and it is completely classic tasting. I love a twist on coleslaw, but sometimes ya just want good old fashioned creamy coleslaw with your burger!
- I healthified this “skinny” coleslaw by cutting way back on the mayonnaise. I used plain Greek yogurt instead.
- And then I turned up the volume on the other flavors to compensate for the reduced fat and calories.
- One trick I used is that I shredded a bit of sweet onion right into the dressing.
- The results is tons of delicious flavor, but it’s only 70 calories per cup!
- I also made sure to use as many colorful vegetables as I could to really make it pop! We eat with our eyes first, right?
Ingredients For This Recipe
You can use red or green cabbage or a combination of both. Chop it finely by hand or use the slicer attachement in your food processor or mandoline.
To cut back on prep time, you can definitely use pre-shredded cabbage mix. You will want to use 9 cups total. If you have whole cabbage, just slice it as thinly as possible. Don’t miss this Ultimate Guide to Cabbage to see how to slice cabbage.
To give the coleslaw bright color and added nutrition, I added freshly grated carrots. Feel free to use bagged shredded carrots instead.
They are a little sweet and a little bitter which pairs well with the creamy dressing and cabbage. Chop them finely and they add a bright chartreuse color to the slaw.
I used two parts Greek Yogurt to one part mayonnaise to drastically cut the calories for the dressing in this recipe.
As I said a couple weeks ago when I shared my Healthy Broccoli Salad, using a half cup of Greek Yogurt instead of Mayo, saves 700 calories per batch! Isn’t that incredible?!
Look for plain non-fat for the lowest calorie option, or full fat for a creamier dressing.
This adds a classic coleslaw taste to the recipe. It can be omitted. Do not use celery salt in place of it or the dressing will be too salty.
How To Make this Recipe For Healthy Coleslaw
Make the Greek Yogurt Dressing
Step 1: Grate The Onion and Whisk With Greek Yogurt and Mayonnaise.
- I like to make the dressing right in the bowl that I’ll be tossing the salad. That saves me from washing an extra dish.
- First you’ll first need to grate a little onion with a box grater. This is a technique I use in my mustard salad dressing too. It really is nice because you don’t get a big sharp taste of onion all at once, but more of a subtle overall allium flavor. Once it’s grated, just scrape the onion into a bowl. The grated onion is a little watery, but that’s normal.
- Add in Greek Yogurt and the mayo- just to get that classic mayonnaise taste and whisk it all together.
Step 2: Add the remaining Dressing ingredients.
- Add in vinegar for bright acidity, dijon mustard, celery seed.
- I also add a touch of sugar to balance everything. I mentioned in my post about Apple Cider Vinegar Salad Dressing that using a touch of sugar is helpful in balancing the strong acidity in dressings. That is the case here. Many coleslaws have far more sugar and I find them too sweet. This is almost imperceptible, but you would miss it if it was gone.
Mix the Dressing and The Cabbage Mixture
Step 3 a: Add the coleslaw veggies
Once the dressing is made, add the cabbage, celery hearts and carrots right into the big mixing bowl with the dressing. I also add in some chopped celery hearts.
Step 3 b: Mix Together
Using a silicone spatula or large spoon, stir the cabbage and veggies into the coleslaw dressing. Make sure to scrape the bottom of the bowl to get all of the dressing off the bottom of the bowl.
FAQs for this Recipe
This recipe can be made up to 12 hours in advance. In fact, I recommend making it a little ahead of time so that the cabbage softens a little bit. Stir before serving.
Yes! You can use Savoy cabbage instead of red and green cabbage. I do not recommend Napa Cabbage or Chinese Cabbage for this recipe as they are not sturdy enough and will become limp.
Yes! You can make this vegan by substituting plain plant-based yogurt and vegan mayonnaise for the dressing.
More Coleslaw and Cabbage Recipes
This super fast Mexican Coleslaw pairs well with enchiladas, tacos and more!
This Cucumber and Napa Cabbage Coleslaw is a summer favorite!
This Napa Cabbage Caesar Salad is a creamy twist on caesar when Romaine is not in season.
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This ultra creamy, healthy coleslaw is super easy to stir together. It’s the perfect skinny coleslaw recipe for your summer cookouts, barbecues and picnics!
- ¼ small sweet onion
- ½ cup plain Greek yogurt, fat free if desired
- ¼ cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon celery seed
- ¼ teaspoon black pepper
- 8 cups finely shredded green and purple cabbage
- 1 cup shredded carrots
- ¼ cup minced celery hearts
- 2 tablespoons parsley, optional
- Grate onion with a box grater. Scrape grated onion into a large bowl. Add greek yogurt and mayonnaise and whisk to combine.
- Add vinegar, sugar, mustard, salt, celery seed and pepper and whisk to combine.
- Add cabbage, carrots, celery hearts and parsley (if using) and toss to coat.
Can be made 12 hours in advance. Store covered in the refrigerator.
- Serving Size: 1 cup
- Calories: 71
- Sugar: 3 g
- Sodium: 77 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g