Healthier coleslaw. This low fat version of coleslaw combines crunchy cabbage and carrots with a healthier dressing for the ultimate side. Half of mayonnaise in the dressing is substituted with yogurt adding more protein to the salad. Make it a day ahead for an easy side.
Believe it or not, coleslaw can be made healthier without compromising the creaminess. Honestly, this popular salad doesn’t have to be calorie-loaded. One thing that makes coleslaw so tasty is the creamy mayo. The undeniable combo of crunchy cabbage and creamy mayo is out-of-this-world. Let’s make it healthier with just one ingredient substitution.
Healthier coleslaw. It’s all about the addition of creamy Greek yogurt. About half of mayonnaise is substituted with yogurt delivering that creaminess to the slaw. When combined with crunchy cabbage and carrots, this salad is going to taste phenomenal.
Healthier Coleslaw Recipe
The dressing - It’s the classic version combining mayonnaise, apple cider vinegar, and dijon mustard. To make it healthier, you will also require a good amount of Greek yogurt.
Coleslaw - Green cabbage, red cabbage, carrots, and occasionally, red onions, make the base of this salad. Make sure all the veggies are sliced very thinly, or you can use a mandolin slicer for very fine slicing. Finally, toss the veggies in the dressing. the best part? You can make this a day or two ahead. Just store in the refrigerator until ready to use.
More Salad Recipes:
- Korean Cucumber Salad
- Mediterranean Chickpea Salad
- Arabic Salad
- Cowboy Caviar
- Caprese Pasta Salad
- Moroccan Carrot Salad
Healthier Coleslaw
Ingredients
Dressing:
- ½ cup mayonnaise regular or vegan
- ½ cup Greek yogurt Greek or plant based
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
Coleslaw:
- 3 cups green cabbage thinly sliced
- 1 and ½ cups red cabbage
- 1 large carrot peeled and grated
- ½ cup chopped parsley leaves
Instructions
- To make the dressing, combine together mayonnaise, yogurt, apple cider vinegar, dijon mustard and sugar. Season with salt and pepper. Set aside.
- Place green cabbage, red cabbage, carrots and parsley.
- Add dressing. Toss.
- You can make this ahead, cover, and store in the refrigerator for up to 2 days.
Video
Nutrition
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