This post may contain affiliate links. Please read our disclosure policy.
Byeeee goupy, mushy, mayo-slicked coleslaws of picnics past. HELLO, creamy, crunchy, Healthy Coleslaw!
WANT TO SAVE THIS RECIPE?
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we'll send you the best of Well Plated. We respect your privacy and you can opt out anytime. Already registered? Log in here.
Coleslaw—like every potato salad that came before this superior Healthy Potato Salad—is one of those potluck sides that feels more like checking off boxes than something I legitimately want on my plate.
After all, when there’s seasonal freshness like Asian Cucumber Salad and Watermelon Salad to be had, who wants limp, mayo-drowned cabbage?
And yet…we need coleslaw.
- It’s just the crunch to top Slow Cooker Pulled Pork and Shredded Chicken Sandwiches.
- It goes along with BBQ classics like Instant Pot Ribs.
- A side of Easy Baked Beans or Boston Baked Beans would feel lonely without it.
My quest was to create a better, fresher coleslaw that still hit the potluck spot, but was much better for you. This is it!
How to Make Healthy Coleslaw
Yes, coleslaw can be healthy!
- The base of coleslaw is shredded vegetables (traditionally cabbage), so inherently coleslaw is vitamin- and fiber-packed and good for you.
- The issue is the dressing. Most traditional creamy coleslaw dressing is made with high fat ingredients like mayo and has sugar added too.
- The workaround: skip the mayo. Instead, this healthy coleslaw recipe calls for Greek yogurt. It’s just as creamy but is low in calorie and high in protein.
With a few simple ingredient changes, coleslaw is not bad to eat on its own!
In fact, I eat this coleslaw recipe both on top of my burgers, and then put more on the side for an extra serving of vegetables.
The Ingredients
- Broccoli Slaw. While cabbage is traditional for coleslaw, I prefer to use broccoli slaw. NO ONE ever guesses. Broccoli gives the coleslaw benefits such as fiber, iron, and vitamins A, E, and K. Look for bagged broccoli slaw in the produce section of most major grocery stores.
Market Swap
- If you can’t find or prefer not to use broccoli slaw, you can swap freshly shredded cabbage (see this Asian Cabbage Salad for cabbage prep tips).
- I do not recommend prebagged coleslaw mix, as (unlike broccoli slaw) its texture quickly turns mushy.
- Carrot + Red Bell Pepper. Healthy coleslaw is more than green! Carrots and red bell peppers add rainbow color, more servings of vegetables, and important nutritional benefits.
- Greek Yogurt. Making healthy coleslaw with Greek yogurt (no mayo) is THE move for a side that tastes great and is good for you. Like the broccoli slaw sneak, no one will suspect.
An Easy, Healthy Substitution
Greek yogurt is one of the best healthy substitutes for mayo in just about any recipe. The two have a similar body and consistency and behave similarly in cooking and baking.
- Use Greek yogurt instead of mayo for your next BLT.
- Bump up the nutritional value of classic potluck sides like Creamy Cucumber Salad and Pea Salad.
- Creamy pasta salads are perfect for Greek yogurt too. Try this Chicken Caesar Pasta Salad and Shrimp Salad.
- And SO MUCH MORE. See my full list of Greek yogurt recipes for inspiration.
- Green Onion + Dijon. Gotta have that zip!
- Apple Cider Vinegar. Making the healthy coleslaw with apple cider vinegar gives the dressing acidity and punch. I like the subtle fruity notes it provides too.
Substitution Tip!
If you don’t have apple cider vinegar, swap regular distilled white vinegar or sherry vinegar.
- Pure Maple Syrup. Instead of granulated sugar, I use a touch of pure maple syrup, which plays well with the fruity vinegar.
- Hot Sauce. A surprise ingredient for a subtle kick. Feel free to omit it, or for a spicy coleslaw, add more.
The Directions
- Cut the vegetables and place in a bowl.
- In a separate bowl, whisk together the dressing ingredients.
- Pour the dressing over the vegetables.
- Toss to evenly coat. ENJOY!
Storage Tips
- To Store. Refrigerate leftover coleslaw in an airtight storage container. Once dressed, it will save for 3 or 4 days and can save a day or so longer if not yet dressed.
Meal Prep Tip
- Coleslaw is an excellent side to make ahead for a potluck, because it tastes better after it has refrigerated for a few hours.
- Combine all of the coleslaw ingredients except for the dressing and refrigerate up to 1 day in advance. Mix up the dressing and store it separately. A few hours before serving, combine the two.
Leftover Ideas
Thanks to its array of vegetables and protein-packed Greek yogurt dressing, leftover healthy coleslaw is a nutritious side for any of your go-to summer mains. You can also tuck leftovers into lettuce wraps with Grilled Chicken Tenders, or mix them into a green salad.
What to Serve with Coleslaw
- Mixing bowls. Durable, stackable, and dishwasher-safe; plus 10 variable sizes.
- Small Whisk. Easily handleable with its smaller size and saves space in your kitchen drawer.
I last served this healthy coleslaw with Instant Pot Pulled Pork at a friend’s lake house, and not one of my friends asked if I had lightened it up. The group inhaled it.
I (and my happy friends) declare this recipe a keeper. You will too!
Healthy Coleslaw
4.71 from 27 votes
This creamy yet healthy coleslaw recipe stars Greek yogurt (not mayo). Vegetables add crunch and vitamins for a perfect potluck side dish!
Prep: 25 minutes mins
Total: 25 minutes mins
Servings: 6 servings
want to save this recipe?
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we’ll send you the best of Well Plated. We respect your privacy and you can opt out anytime. Already registered? Log in here.
Ingredients
- 1 bag broccoli slaw 10 to 12 ounces
- 2 cups grated carrots about 5 ounces
- 1 red bell pepper cored, very thinly sliced, and slices cut in half (about 2 cups)
- 2 green onions finely chopped
- 1 cup non-fat plain Greek yogurt
- 1 1/2 tablespoons apple cider vinegar or sherry vinegar
- 1 1/2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce such as Frank’s (optional; use 2 teaspoons for a spicy slaw)
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
Instructions
In a large bowl, place the broccoli slaw, carrots, bell pepper, and scallions.
In a separate bowl or large measuring cup, whisk together the Greek yogurt, apple cider vinegar, maple syrup, mustard, hot sauce, salt, and pepper until smooth.
Pour the dressing over the vegetables.
Toss to coat evenly. Adjust salt, pepper, and hot sauce as desired. Refrigerate for at least 2 hours to allow the flavors to meld or for up to 1 day.
Notes
- TO STORE. While this salad tastes best within a day of being made, you can refrigerate leftovers in an airtight storage container for up to 3 or 4 days (and can save a day or so longer if not yet dressed). Restir and taste for seasoning before serving.
Nutrition
Calories: 76kcalCarbohydrates: 13gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgPotassium: 439mgFiber: 2gSugar: 7gVitamin A: 8020IUVitamin C: 82mgCalcium: 90mgIron: 1mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Related Recipes
Thanks to their variety and ease, salads are always a hit at a group potluck. Here are some of my favorites:
Did you try this recipe?
I want to see!
Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
You May Also Like
Erin Clarke
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
