With non-fat Greek yogurt and light mayonnaise in the dressing, this healthy coleslaw recipe has the same great taste as classic creamy coleslaw!
Are you a coleslaw fan? I am, it’s such an easy salad to prepare and it can be made ahead without any loss of flavor or texture. It actually tastes better if you make it an hour or two ahead.
Coleslaw just goes with summer picnics, doesn’t it? It is so creamy and refreshing alongside burgers or pulled pork. Coleslaw is an essential ingredient for one of my favorite sandwiches, turkey sliders, AKA Rachel sandwiches.
Some of you may be already familiar with my classic restaurant style creamy coleslaw recipe. The dressing is made with mayonnaise and the coleslaw is so delicious. This healthy coleslaw recipe is still the traditional creamy variety that everyone knows and loves, but with fewer calories (only 86 calories per serving) and less fat.
You know me. I like to make a skinnier version of salads and dressings. And non-fat Greek yogurt is the perfect way to reduce calories without sacrificing a bit of flavor. Try healthier-for-you ranch dressing, or poppy seed dressing. You’ll love this kale and pear salad with yogurt dressing, or this popular orzo salad with yogurt dill dressing. That’s just a sampling. Truly, I use yogurt for almost every creamy dressing I make.
About this healthy coleslaw:
You can make this coleslaw in about 5 minutes if you buy bagged coleslaw mix. Bagged coleslaw mix has the shredded cabbage and carrots you need for the salad. But feel free to shred your own. It does taste better when you do your own.
The dressing is simple: non-fat Greek yogurt, light mayo, white vinegar, sugar, celery seed, and Dijon mustard. The mustard is optional but I like the little kick it gives. If you’re a traditionalist, feel free to leave it out. Season with a little salt and pepper, to taste.
Mix everything together, cover the bowl, and refrigerate. It’s that easy!
Make it your own:
Some of you may be saying, wait a minute, I like onions in my coleslaw. Or diced green peppers. Or scallions. I personally like lots of chopped parsley in coleslaw. Go ahead, add what you like! Add fruit. Add hamburger (just kidding). It’s your coleslaw. Make it your own!
If you’re looking for a coleslaw that isn’t creamy, try vinegar coleslaw. It keeps well, and you won’t find any mayonnaise or dairy products in it. Perfect if you’re lactose-intolerant or vegan, but anyone will love it.
More summer salads:
- 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 seeds, or celery salt
- 1/2 to 1 teaspoon Dijon mustard (add to taste)
- Optional: Black pepper, salt, and/or fresh parsley
- In a large bowl, whisk together mayo, yogurt, sugar, vinegar, celery seed, and mustard until smooth. 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.
- Greek yogurt adds a tangy flavor. If the dressing is too tangy, add more sugar. If it's not tangy enough, add more vinegar, or less sugar.
- Any kind of Greek yogurt will work: non-fat, reduced fat, 2%, full-fat. Regular yogurt works too, but the dressing will be a bit thinner.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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. 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.