Coleslaw is one of my favorite side dishes. We have it once a week, especially in the summer, as it’s such an easy side dish. I get asked all the time on my Instagram how I make it and usually, I wing the recipe. I finally wrote it down and am excited to share this healthy coleslaw recipe!
The truth is though, I didn’t always like coleslaw. Growing up my dad would eat it from time to time and it would just weird me out. I don’t know if it was the whole covered-in-mayo thing or what (I didn’t mind mayo though), but something about it didn’t appeal to me.
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But once I started cooking for myself and creating my own recipes, I soon realized I loved a healthy coleslaw! This version lightly dressed with a tangy dressing from greek yogurt, has lots of crunchy veggies, and makes the perfect addition to any meal.
Why we love this healthy coleslaw recipe
- lightened up creamy dressing using greek yogurt – packed in more protein and less fat and calories than your typical coleslaw recipe.
- the flavor gets better as it sits – make it ahead of time!
- easy side dish – great for picnics, BBQs, potlucks, or weeknight dinners.
Is coleslaw healthy?
Traditionally, coleslaw is a veggie-based dish made with cabbage and carrots and tossed in a creamy dressing. The vegetables have vitamins, minerals, and fiber, but the dressing is usually mayonnaise-based which can add a lot of fat and calories to the dish and it can also have added sugar. Opting for a lighter dressing can save a ton of calories. It’s also important to watch how much dressing you use.
When making coleslaw at home, you have full control over your ingredients and how much of each!
How to cut cabbage for coleslaw
To cut cabbage for slaw,
- Cut your cabbage in half. Remove the core if you like, but I find you don’t need to.
- Place the cabbage cut side down so the half-circle side is facing up. Then, taking a sharp knife, start on one side and cut about 1/8-1/4-inch thin strips, moving your knife closer to the middle as you cut.
- Once you get close to the core (if you didn’t remove it), you can rotate the cabbage and start on the other side. If some strips are too long, you can cut them in half.
If you are more of a visual learner, check out this video for a tutorial.
Ingredients
- shredded cabbage – I like to use a mix of green and red cabbage
- carrots
- cilantro
- homemade coleslaw dressing – a mix of greek yogurt, sour cream, red wine vinegar, lime juice, and honey.
- salt and pepper
How to make healthy coleslaw with greek yogurt
- Make the dressing. Adjust it according to taste.
- Prep your veggies. Thinly slice the cabbage into long thin strips so it still has some texture and crunch. To shred the carrots, use a cheese grater on the largest shredding spot.
- Mix everything together. Add cabbage, carrots, cilantro, dressing, salt, and pepper to a large bowl. Toss until well combined and the sauce is incorporated.
- Enjoy! I like to let the coleslaw sit in the fridge for 15-30 minutes to come together, but you can eat it right away as well.
Healthy coleslaw dressing
What is a good salad without a good dressing?! This greek yogurt coleslaw dressing is creamy, has a nice tang, and is so delicious.
- plain greek yogurt
- sour cream
- red wine vinegar
- lime juice
- honey
- salt and pepper
Simply add all of your ingredients to a small to medium bowl or jar and stir well to combine. Adjust it according to taste.
What to eat with coleslaw
- with burgers, hot dogs, grilled chicken, pulled pork, or ribs
- one sandwiches sandwiches
- with fish tacos
- as a side with an easy dinner – we love serving this with some protein (chicken, steak, or pork) and carbohydrates for an easy weeknight dinner.
How how long does coleslaw last?
Coleslaw gets better once it has a chance to sit as the flavors develop more and the veggies absorb some of the flavors. Cabbage and carrots are very sturdy veggies, they don’t soften up too much but will lose some of their crunch the longer they sit. Coleslaw can be kept for 4-5 days in an airtight container in the fridge. After 3 days, leftovers will get a little soggy.
Can you freeze coleslaw?
I would not recommend freezing coleslaw. Since it’s made with yogurt, the texture will change. Dairy products can become grainy and watery once frozen and defrosted and it will not be as good as fresh. The veggies will also lose their crunch.
Substitutions and additions
- veggies – store-bought bagged coleslaw mix will work instead of chopping your own veggies. You can also use either all green or red cabbage if you like.
- cilantro – fresh parsley or dill will work instead.
- coleslaw dressing – feel free to use your favorite store-bought or a homemade version.
Here are some additions you can add:
- veggies – try sliced red bell pepper or sliced green onions
- dijon mustard or mustard powder
- celery seeds
More healthy vegetable recipes
- sesame garlic green beans
- crispy baked potato wedges
- roasted potato salad with broccoli and bacon
- corn salad with tomato and avocado
- healthy broccoli salad (no mayo!)
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Healthy Coleslaw
ingredients
- 4 cups shredded green cabbage (240 grams)
- 2 cups shredded red cabbage (120 grams)
- 2 cups shredded carrots (150 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/2 cup healthy coleslaw dressing (or more if desired)
- salt and pepper, to taste
- optional toppings: cilantro, black pepper…
instructions
- Make the dressing. Mix all ingredients in a jar. Adjust it according to taste. The dressing can be made up to a week in advance. If making it in advance, give it a good whisk before using.
- Prep your veggies. Thinly slice the cabbage into long thin strips so it still has some texture and crunch. To shred the carrots, use a cheese grater on the largest shredding spot.
- Mix everything together. Add cabbage, carrots, cilantro, dressing, salt, and pepper to a large bowl. Toss until well combined and the sauce is incorporated.
- Enjoy! I like to let the coleslaw sit in the fridge for 15-30 minutes to come together (or longer if you have time), but you can eat it right away as well.
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excellent, lighter Cole slaw – this is great! I love the tangy dressing!!
So glad you enjoyed it, Nancy! Thanks for trying it!