Healthy Coleslaw Recipe
Healthy coleslaw is so easy to make and you won’t even notice that it has less calories – it has the same great taste as classic creamy coleslaw!
I already did a version of this coleslaw, but this time I reduced the fat even further. Plus it was time for a few prettier pictures of it. Girlfriend needed a makeover. Bad.
As do I, which is why I am making reduced calorie/fat versions of things.
Time to slim down. ASAP.
After a couple of months of sitting in hospital waiting rooms and a lot of restaurant food being consumed, my body was not looking….well….it wasn’t looking how I like it to look.
Enter gym membership (can I tell you how GREAT it feels to be back in the gym?) and healthy eating.
Coleslaw just screams summer picnic to me. It is so creamy and refreshing along side of a burger or pulled pork. With this healthy coleslaw, you can have your cake and eat it too. Guilt-free! And it is still the traditional creamy variety that everyone knows and loves. I added some Dijon mustard because I like the little kick it gives, but if you’re a traditionalist, feel free to leave it out.
More summer salads:
Healthy Coleslaw Recipe
Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Healthy coleslaw is so easy to make and you won't even notice that it has less calories - it has the same great taste as classic creamy coleslaw!
- one 16 ounce bag of shredded green cabbage and carrots (or you can shred your own carrots and cabbage)
- 1/4 cup light mayo (I like the kind made with olive oil)
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons granulated sugar
- 3 tablespoons white vinegar
- 1/2 teaspoon celery salt or celery seeds (you may need to add salt if you use celery seeds)
- 1/2 to 1 teaspoon Dijon mustard (add to taste)
- Optional: Black pepper and/or fresh parsley
Mix together mayo, yogurt, sugar, vinegar, celery salt, and mustard until smooth with a fork. Pour over cabbage and carrots, mix well. Cover and refrigerate for at least one hour. Serve garnished with freshly cracked black pepper or chopped fresh parsley.
Verdict: This is great. You almost can’t tell it isn’t full-fat.
Husband’s take: “You know I’m not really a fan of coleslaw, but this is really good!” Proof that he wasn’t lying to be nice to me? He ate it the next day too.
Changes I would make: None. Although, I do love my coleslaw with some fresh parsley mixed in, but I didn’t happen to have any in the fridge the day I made this. Would have made for prettier pictures, too! Also, the Greek yogurt does make this slightly on the tangy side. If you like it sweeter, just add a bit more sugar. If you like it even tangier, add more vinegar.