Can Coleslaw Be Made Ahead?

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. Keep leftovers stored in an airtight container for up to three days. Serve with a slotted spoon if it becomes watery.

Can I use another type of cabbage?

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.

Can I Use My Food Processor To Make This?

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.

Healthy Coleslaw

Description

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!

Scale

Ingredients

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

Instructions

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.

Notes

Can be made 12 hours in advance. Store covered in the refrigerator.

Nutrition

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