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.
Table of contents
Why We Love This Healthy Coleslaw Recipe
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 result 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?
Key Ingredients For This Recipe
Shredded and Chopped Veggies For The Slaw
You can use red or green cabbage or a combination of both. Chop the fresh cabbage finely by hand or use the slicer attachment in your food processor or mandoline.
To cut back on prep time, you can definitely use a pre-shredded bag of coleslaw mix. You will want to use 9 cups total. If you have a whole head of cabbage, just slice it as thinly as possible. Here’s 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 also like to add in parsely for freshness and for bright green color. It really makes this coleslaw look so much more cheerful and healthy, not pale and soggy.
Coleslaw Dressing Ingredients
I used two parts non-fat Greek Yogurt to one part mayonnaise to drastically cut the calories for the dressing in this recipe. As I said a couple of 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.
To give the dressing a classic taste of a traditional coleslaw recipe, we used a little mayonnaise. Just enough for the right flavor, but not too much to make it high in fat and calories.
I like to use a box grater to grate the onion. It blends into the dressing beautifully. If you are in a rush you can use a little (1/2 teaspoon) onion powder instead. I have also made this with chopped green onion instead of adding the onion to the dressing so if you have them on hand, you can try that swap too.
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.
Other Dressing Ingredients
- Dijon Mustard
- White Vinegar
- Salt and Pepper
How To Make 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.
Variations To Try
To Make This Vegan
You can sub vegan mayonnaise and vegan yogurt to keep this dressing creamy, or make this more of a vinegar coleslaw by dressing it with olive oil and vinegar or using one of our vinaigrettes from our salad dressing recipes. Our Lemon Juice Salad Dressing, Red Wine Vinaigrette or Tarragon Vinaigrette would be great options.
Other Vegetables To Add
We love adding crunchy vegetables that we happen to have on for more color and texture. Try adding strips of red bell peppers. But really any bell pepper would be tasty and pretty. We even like to add strips of thinly sliced lacinato kale too.
Buy broccoli slaw, sold in bags in the produce department of large grocery stores, instead of the cabbages. You’ll need 9 cups total.
FAQs For This Healthy Coleslaw
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. Toss the veggies, shredded cabbage and carrots with the dressing in a big bowl. Cover with plastic wrap and refrigerate. Remember to stir before serving.
Keep leftovers stored in an airtight container for up to three days. Serve with a slotted spoon if it becomes watery.
Yes! You can use Savoy cabbage instead of green and red cabbage. I do not recommend Napa Cabbage or Chinese Cabbage for this recipe as they are not sturdy enough and will become limp.
We love our food processor! To make this with the food processor, use the flat slicer blade for the cabbages and the grater attachment for the carrots. To make the dressing you can even blend it with the steel blade attachment.
Yes, but the dressing makes all the difference! Depending on the recipe coleslaw can be either a healthy veggie-packed side dish or it can be a high-calorie addition to the plate. Cabbage is high in fiber and very low in calories. It is also rich in Vitamin C. If the dressing is made with mostly mayonnaise sweetened with sugar it can make the slaw high in calories. Instead opt for a creamy dressing made with Greek yogurt instead to make it lighter.
- 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.
- Serve with our Grilled Greek Boneless Chicken Thighs for a quick and healthy summer meal.
- Other summer picnic and barbecue side dishes that go with this creamy healthy coleslaw are Israeli Couscous Salad, Mediterranean Quinoa Salad, Italian Pasta Salad and Mexican Bean Salad.
More Coleslaw and Cabbage Recipes
- This superfast Mexican-inspired Lime and Cilantro Coleslaw is another easy coleslaw recipe that pairs well with enchiladas, tacos and more!
- We love this Asian-Inspired Sesame Coleslaw at barbecues. It is another healthy slaw recipe that can be paired with Asian-inspired meals. We also have a Cabbage and Ramen Salad which makes a great Asian-inspired side for a summer picnic.
- 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.
- If you are new to kohlrabi, another favorite cruciferous vegetable, this Kohlrabi Slaw with jalapenos, lime and cilantro is a great introduction.
- This Raspberry Kale Slaw is a festive winter colesalw with almonds.
- Our Easy Healthy Holiday Slaw has pomegranates, dried apricots and Napa Cabbage in it.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
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!
- 1/4 small sweet onion
- 1/2 cup plain Greek yogurt, fat free if desired
- 1/4 cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon black pepper
- 8 cups finely shredded green and purple cabbage
- 1 cup shredded carrots
- 1/4 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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: American
- 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
Keywords: healthy coleslaw, creamy coleslaw, yogurt coleslaw