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!

An overhead view of two wooden bowls of coleslaw and two glasses of beer

I originally shared this Healthy Coleslaw on May 13th, 2016. I have updated the text, added a video and some new photos today. 

Can you believe that Memorial Day weekend is here? We are awash in gorgeous spring weather here in Vermont. Oh it is so glorious. My friend Andrea put it perfectly yesterday, “it’s this time of year when I have such a crush on Vermont!” It is so true! The peepers are so loud every evening, and the trees are budding out. Our shad trees are blooming white. I love watching out the kitchen window as the robins put on an entertaining show. They hop around busily picking up scraps and twigs for their nests. Then they fly off to build the perfect home for the spring nesting season. Surely there are already eggs in some of the nests.

In years past, the robins nest up in the eves inside our porch ceiling. Since we moved here in 2003, we have had exposed rafters under the porch. The robins loved having all of the safe nesting spots and would often try to nest right up next to the exposed recessed cans. This winter, after 13 years of exposed trusses, we actually put a ceiling in. Surely much to the chagrin of the robins!

My husband was never a fan of them nesting in there. He hated being dive-bombed by a protective mamma every time he left for the office. I however am sad to not get an up-close peek at the tiny little birdie heads peeping up out of the nest asking for a reward from their busy mother. This year it feels a bit strange to not know how far along they are in their nesting. Though I do love our new beadboard ceiling!

I wanted to make sure you’re ready for your Memorial Day cookouts by sharing my recipe for Healthy Coleslaw.

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?

An overhead view of two wooden bowls of coleslaw plus a large white serving bowl.

How to Make Greek Yogurt Coleslaw Dressing

  1. 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. 
  2. 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. 
  3. Add in Greek Yogurt first. 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?! Next add in some mayo- just to get that classic mayonnaise taste and whisk it all together.
  4. Then add in vinegar for bright acidity, dijon mustard, celery seed (a classic flavor in coleslaw whether you know it or not) and 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.  

A close up of a bowl of healthy coleslaw with a silver spoon in it

How To Make the Healthy Coleslaw

Veggie Prep Shortcuts

To cut back on prep time, you can definitely use pre-shredded cabbage mix and carrots in this recipe. 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.

Mix the Dressing and The Cabbage Mixture

Once the dressing is made, add the cabbage and carrots right into the big mixing bowl. I also add in some chopped celery hearts. I like the pale green stalks because they are more tender, a little sweet and I love the way the bright yellowish green looks with the purple cabbage and orange carrots. 

Steps To Make Healthy Coleslaw with Greek Yogurt Dressing

Can You Make Coleslaw Ahead?

This healthy coleslaw takes just 15 minutes to make and 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. 


What To Serve With Healthy Coleslaw

For a busy weeknight meal, you can serve this yogurt coleslaw along side of your favorite bean burgers or with Slow Cooker Maple Chipotle Pulled Chicken sandwiches.

For a cookout you can also serve Maple Chipotle Barbecue Chicken Thighs or Chicken Breast made with the Best Chicken Marinade.

Other side dishes that go with this creamy healthy coleslaw are Vegan Potato Salad with Herbs, Italian Pasta Salad and Mexican Bean Salad. 


A close up of a white serving bowl of brightly colored cabbage based coleslaw

healthy coleslaw

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 cups 1x
  • Category: Side Dish
  • Method: Mixed
  • Cuisine: American


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


  1. Grate onion with a box grater. Scrape grated onion into a large bowl.
  2. Add greek yogurt and mayonnaise and whisk to combine. Add vinegar, sugar, mustard, salt, celery seed and pepper and whisk to combine.
  3. 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



Coleslaw in a bowl

healthy coleslaw