Healthy Coleslaw
This healthy coleslaw swaps heavy mayo for creamy Greek yogurt, making it lighter, higher in protein, and genuinely more delicious than the classic. With crisp green and red cabbage, shredded carrots, and a tangy apple cider vinegar dressing brightened by Dijon mustard, honey, and celery seed, it comes together in just 15 minutes and tastes even better the next day. It's the side dish that disappears first at every cookout.
Equipment
- Large mixing bowl - Big enough to toss all ingredients without spilling
- Sharp chef's knife - For shredding cabbage
- Cutting board - Large size recommended for easier shredding
- Box grater or mandoline slicer - For shredding carrots and cabbage; mandoline gives thinner, more even results
- Small mixing bowl - For whisking the dressing
- Whisk or fork - For combining dressing ingredients
- Measuring spoons and cups
- Vegetable peeler - For peeling carrots
- Airtight glass storage container - For storing leftovers; wide-mouth with locking lid recommended
Ingredients
For the Slaw
- 3 cups green cabbage - 210g, about half a small head, thinly shredded
- 2 cups red cabbage - 140g, about a quarter of a small head, thinly shredded
- 2 medium carrots - about 150g total, peeled and shredded or julienned
- 3 green onions (scallions) - thinly sliced, white and light green parts
- 2 tablespoons fresh flat-leaf parsley - 8g, finely chopped
For the Greek Yogurt Dressing
- ½ cup plain full-fat Greek yogurt - 120g; full-fat gives the best creamy texture — do not substitute low-fat
- 2 tablespoons apple cider vinegar - 30ml; raw unfiltered with the 'mother' recommended
- 1 tablespoon honey - 15ml; or maple syrup for a vegan version
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seed - whole seeds preferred; do not skip — this is the defining coleslaw flavor
- ¼ teaspoon garlic powder
- ½ teaspoon fine sea salt - plus more to taste
- ¼ teaspoon freshly ground black pepper - plus more to taste
Optional Add-Ins
- 1 tablespoon fresh lemon juice - 15ml; adds extra brightness — highly recommended
- 2 tablespoons sunflower seeds - 18g; add just before serving to preserve crunch
Instructions
- Remove outer leaves from both cabbages, quarter them, cut away the core, and slice as thinly as possible (aim for ⅛ inch / 3mm). Optionally, toss shredded cabbage with ¼ tsp salt, rest 10 minutes, then pat dry to prevent watery slaw.
- Peel and shred the carrots using a box grater or mandoline, then thinly slice the green onions and chop the parsley. Add everything to the bowl with the cabbage and toss gently to distribute.
- Whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, garlic powder, salt, pepper, and lemon juice (if using) until completely smooth. Taste and adjust sweetness, tang, or seasoning before adding to the slaw.
- Pour dressing over the vegetables and toss thoroughly with tongs or two large spoons, making sure every shred is coated. Add sunflower seeds if using and toss once more, then taste and adjust seasoning.
- Cover and refrigerate for at least 30 minutes (1–2 hours is ideal) to allow flavors to meld. Give a final toss, taste once more, and serve cold.
Notes
- Shred cabbage as thin as possible — ⅛ inch or less. A mandoline makes this quick and consistent.
- Salting the shredded cabbage before dressing and patting it dry prevents a watery slaw.
- Always use full-fat Greek yogurt. Low-fat or non-fat produces a runny dressing that won't cling to the cabbage.
- Don't skip the celery seed — it's the single ingredient that makes this taste like real, classic coleslaw.
- Taste and adjust the dressing before tossing it with the vegetables. It's much easier to balance flavor at this stage.
- The slaw tastes even better the next day once the flavors have melded. Make it up to 24 hours in advance.
- For longer advance prep (up to 3 days), store the shredded vegetables and dressing separately; toss together at least 30 minutes before serving.
- Add sunflower seeds or other crunchy toppings right before serving so they stay crispy.
- Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze — cabbage becomes mushy when thawed.
- Vegan option: substitute coconut yogurt or vegan mayo for the Greek yogurt and use maple syrup instead of honey.
Nutrition
Serving: 1ServingCalories: 95kcalCarbohydrates: 14gProtein: 5gFat: 2gSaturated Fat: 0.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 3mgSodium: 230mgPotassium: 310mgFiber: 3gSugar: 9gVitamin A: 60IUVitamin C: 55mgCalcium: 10mgIron: 6mg
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