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Mayo-Free COleslaw
If you’ve shied away from making or enjoying coleslaw because you’re not a fan of mayonnaise, this mayo-free version of my healthy coleslaw recipe is a great option to try! I enjoy a couple of tablespoons of mayo here and there, but not the amount that normally goes into coleslaw. This version is lighter in calories, lighter in fat and overall light and fresh!
This Healthy Coleslaw recipe is a must-have for your Memorial Day spread, summer potlucks, or any gatherings. This classic summer salad is usually made with only cabbage and carrots, but drenched in a thick mayonnaise dressing. My version still has cabbage and carrots, but with a lighter dressing made with yogurt.
Happy Cooking!
– Yumna
Healthy Coleslaw Ingredients
- Cabbage: Use a mix of green and purple cabbage and try to shred it yourself so you can control the thickness.
- Carrots: You can buy them shredded or use a box grater to shred.
- Greek yogurt: Use full-fat if possible to get a richer taste and thicker consistency.
- Olive oil: For making the dressing.
- Apple cider vinegar: The acidity helps to balance the creaminess of the yogurt. Instead of apple cider vinegar, you can use lemon juice or another clear or lightly colored vinegar to add the acid to the dressing.
- Maple syrup: Don’t skip this because coleslaw dressing is all about balancing the creamy, acidic and sweet flavors. You can use honey or regular sugar though.
- Garlic clove: You only need one small one but if you prefer a lighter garlic flavor, swap with ¼ teaspoon garlic powder.
- Salt and pepper: You can adjust to taste.
How to Make Healthy Coleslaw
Recipe Tips
- Shred evenly. Ideally, you want long thin ribbons. A mandolin or the slicing disk of a food processor keeps every strand the same thickness, so the dressing coats evenly and you get a consistent crunch.
- Use a box grater for the carrots. Carrots are much harder and more tedious to slice with a knife, so I either use a box grater or buy the julienned carrots like I did in this recipe.
- Salt and drain your cabbage before you dress it. Cabbage has a high water concentration and freshly shredded cabbage can get really soggy if you add salt to it. So any salt in the dressing will pull out that moisture in the cabbage and ruin the creamy dressing that coleslaw is supposed to have. Pre-salting allows you to pull out that moisture first and then add the dressing.
- Chill before serving. This allows the cabbage to soak up some dressing and for the texture to firm back up so each bite is crisp, not watery. I would recommend 30 minutes or up to 2 hours.
- Add a kick with some hot sauce. My kids like this healthy coleslaw so I usually skip the hot sauce. But if you add a teaspoon or two to the dressing, it gives it some heat and really blends well with the remaining ingredients.
Serving Ideas
This salad is a great side to serve with most main meals, from Honey Mustard Chicken to Grilled BBQ Shrimp. It’s also a great toppings for all kinds of burgers and tacos – it would work great with all of these recipes:
Recipe Help & FAQs
Store the coleslaw in an airtight container in the fridge for up to 4 days. Most people agree that coleslaw is one of those salads that actually gets better when it sits in the fridge. It gives it a chance for the flavors to really combine and the dressing to stick to the vegetables. The cabbage gets softer too when it soaks up the dressing, which makes it easier to chew and enjoy.
No, please don’t freeze coleslaw. That’s because when frozen, the vegetables release too much liquid and lose their crunch. Plus the yogurt in the dressing will separate from the oil when frozen, creating an unappealing texture.
I highly recommend salting and draining the coleslaw before dressing it. If you already dressed the colesaw though, I recommend adding more carrots to it or adding more cabbage that is salted and drained. This will help make it more crisp.
More Summer Salads:
- Cauliflower Potato Salad
- Corn Tomato Avocado Salad
- Healthy Tuna Salad
- Healthy Egg Salad
- Avocado Chicken Salad
- Greek Orzo Salad
- Mediterranean Chopped Salad
- Green Goddess Salad
- Light Chicken Salad
- Mexican Street Corn Salad
If you try this Healthy Coleslaw recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Healthy Coleslaw
Video
Ingredients
For the slaw
- 6 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
For the dressing
- 1/2 cup greek yogurt
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon garlic clove minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix the ingredients of the dressing together.
- Place shredded green cabbage and shredded purple cabbage and carrots in a large bowl. Pour the dressing over the coleslaw and toss to combine.
- Serve immediately, or cover and refrigerate for up to 4 hours.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This is by far the most delicious coleslaw I have ever had! Thank you!!!
Wow, thank you so much!! Glad you liked it, Nancy!
So delicious! I use Non-fat plain Greek yogurt and it does the trick! Also just use a bag of coleslaw from Aldi. Love this recipe so much I’ve made it twice in 2 weeks! So simple and tasty!
Yay, so happy you like it!! Thank you, Michelle! Love how you’ve made it easier with pre-cut coleslaw too. So smart!
Had your salad for lunch. Nice and refreshing. Loved the dressing. Thanks
So happy you liked it, Phil! Thank you!!
I loved the dressing, it was so nice. I went with the raw honey. So good, thanks so much
Yay, so glad you liked it! Thank you!!
I don’t know what sorcery helped you create this recipe (LOL just kidding), but this was FABULOUS! I tested it out with a slight spin, using raw honey instead of maple syrup because I didn’t have any and whew, phenomenal. Even aside from use in coleslaw, I feel like this is a really good salad dressing or spread for wraps. Simply wonderful!
Aww thank you, Lori! I’m so happy you loved the recipe! Love that you used raw honey instead of maple syrup, I will have to try to that.
Did not care for the flavor imparted by the maple syrup. Other than that it is a great healthy recipe.
I recommend you use honey instead next time, Carla! I think you would like the recipe more with that tweak.