Healthy Coleslaw
With nonfat Greek yogurt and light mayonnaise in the dressing, this healthy coleslaw recipe has the same great taste as classic creamy coleslaw but with fewer calories and less fat.
Servings: 8
Ingredients
- ¼ cup light mayonnaise (see note)
- ¼ cup plain nonfat Greek yogurt (see note)
- 3 tablespoons white vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon celery seeds
- ½ teaspoon Dijon mustard (optional)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste (optional)
- 1 bag (16 ounces) coleslaw mix (or you can shred your own cabbage and carrots)
Instructions
- In a large bowl, whisk together mayonnaise, yogurt, sugar, vinegar, celery seed, and mustard (if using) until smooth. Season with salt and pepper to taste. If the dressing is too tangy for you, add more sugar. If it's not tangy enough, add another teaspoon of vinegar.¼ cup light mayonnaise, ¼ cup plain nonfat Greek yogurt, 3 tablespoons white vinegar, 2 tablespoons granulated sugar, ½ teaspoon celery seeds, ½ teaspoon Dijon mustard, ½ teaspoon kosher salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste
- Add coleslaw mix (see note regarding possible add-ins). Mix well until dressing coats the cabbage.1 bag (16 ounces) coleslaw mix
- Cover bowl tightly and refrigerate for at least one hour. The cabbage will soften slightly as it marinates in the dressing, and you'll notice a decrease in volume.
- Stir well before serving. If desired, garnish with fresh parsley.
Video
Notes
- Mayonnaise: I like to use olive oil mayonnaise but light mayonnaise is another good choice. If you only have regular mayonnaise, that's just fine, too. Don't substitute salad dressing (such as Kraft Miracle Whip). The nutrition information is calculated using light mayonnaise and nonfat Greek yogurt.
- Yogurt: Any kind of unflavored Greek yogurt will work: nonfat, reduced fat, 2%, full-fat. Regular yogurt works but the dressing will be a bit thinner.
- Possible add-ins: Chopped fresh parsley, finely chopped bell pepper, onion, celery, scallions, or chives. You can choose one or more, if you like.
- Storage: Coleslaw can be stored in the refrigerator in a tightly covered container for up to three days. Stir it well before serving. This coleslaw recipe does not freeze well.
Nutrition
Serving: 0.75cup | Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Vitamin A: 61IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 0.4mg
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