Healthy Coleslaw

5 from 701 votes

Add this easy Healthy Coleslaw recipe to your potluck, picnic and barbecue events this summer. It's a tangy, creamy, mayo-free coleslaw made with Greek Yogurt

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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 modern version still contains only cabbage and carrots, but with a lighter dressing made with yogurt. It’s the perfect side salad to accompany all your summer grilling.

Healthy Coleslaw in a large bowl on a white napkin with green onions on the side
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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 perfect for you! I enjoy a couple of tablespoons of mayo here and there, but not the amount that normally goes into coleslaw. This better-for-you version is lighter in calories, lighter in fat and overall light and fresh!

How do you make coleslaw healthier

Classic coleslaw is full of shredded cabbage and carrots. The dressing, however, is made with mayonnaise and sugar. There is usually about ½ a cup of mayonnaise and usually a couple tablespoons of sugar. That adds up to more calories and more fat than you’re probably looking for in a salad.

For this no mayo coleslaw, we use Greek yogurt instead. And although there is still carbs in maple syrup, I recommend it instead of granulated sugar because it has a lower glycemic index. That means it’s more slowly digested. And that’s the kind of ingredient that makes our bodies feel good!

How do you make this healthy coleslaw recipe

Homemade coleslaw dressing

The most important part of the coleslaw recipe is the dressing. Mine is made primarily with greek yogurt, along with olive oil, apple cider vinegar, maple syrup, garlic, salt and pepper. The ingredients are standard pantry items that come together wonderfully when mixed! You don’t need any special tool to mix them. Use a whisk, fork or even spoon until there are no more streaks of olive oil.

Collage showing the homemade dressing before and after mixing

Assembling this healthy coleslaw

Once you have the dressing, it’s just about tossing everything together. I use primarily green cabbage and cut it with a sharp knife. I also add red cabbage because I love how colorful it makes the coleslaw recipe. And finally, no coleslaw is complete without carrots!

Ingredients to make the recipe: green cabbage, purple cabbage, carrots and the homemade dressing

See what I mean about how colorful it looks? Give everything a gentle toss and your fresh and fabulous healthy coleslaw is ready to feed the masses – or just you over the next few days! 😉

Collage showing all the salad ingredients before and after mixing

Frequently Asked Questions

How long does coleslaw keep in the fridge

This coleslaw recipe will keep well for four days in the fridge. 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 adhere to the vegetables. The cabbage gets softer too when it soaks up the dressing, which makes it easier to chew and enjoy.

Can you freeze coleslaw

No. Please don’t freeze coleslaw. Sorry for the abrupt answer haha. And while we’re at it,  don’t freeze any salad for that matter. 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.

What can I serve with this healthy coleslaw recipe?

This salad is a great side to serve with most main meals, from Spinach and Feta Stuffed Chicken to Hasselback Sweet Potatoes. It’s also a great toppings for all kinds of burgers and tacos – it would work great with all of these recipes:

Tips for making healthy coleslaw

  1. Shred the cabbage yourself. While it’s much faster to buy the bagged coleslaw mix, the problem with it is that the cabbage turns limp much faster than the freshly shredded kind. You could use a mandolin or food processor, but I find it easy to just use a knife and thinly slice it.
  2. 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.
  3. 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.
  4. Don’t dress it earlier than half hour before serving. This is a matter of preference. But I think homemade coleslaw is best the day it’s made. While you want the cabbage to soften, you still want to have a crunch. There is something great though when it does soften slightly. It’s like fresh pizza and cold pizza – a different experience for each, but both special in their own way!
Serving some healthy coleslaw using large serving spoon and fork

Hope you give this healthy coleslaw recipe a go for your summer occasions. It’s a great salad to add to any barbecue spread, and provides a light and healthy option for everyone. It’s a tangy, creamy and slightly sweet salad full of crunchy colorful vegetables.

More summer salads:

If you’ve tried this feel good Healthy Coleslaw recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Healthy Coleslaw

Add this easy Healthy Coleslaw recipe to your potluck, picnic and barbecue events this summer. It's a tangy, creamy, mayo-free coleslaw made with Greek Yogurt
5 from 701 votes
Servings 6 servings
Calories 136
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
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For the slaw

  • 6 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots

For the dressing


  • 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.


Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. I would not recommend freezing the coleslaw.
Make Ahead Tips: You can make the dressing up to 7 days in advance, and you can also shred the cabbage and carrots up to 7 days in advance. This way, when you’re ready to serve, you can just toss everything together.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of Greek yogurt, you can use plain yogurt, as long as it has 3.5% fat or higher. Don’t use no-fat 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.
  • Instead of maple syrup, you can use honey (make sure it’s soft and runny), or you can use regular sugar or skip the sugar all together.
  • Instead of fresh garlic clove, you can use garlic powder, but I recommend fresh if possible.


Calories: 136kcal, Carbohydrates: 11g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 236mg, Potassium: 290mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3965IU, Vitamin C: 44mg, Calcium: 70mg, Iron: 0.7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salads, Side Dish
5 from 701 votes (688 ratings without comment)

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Recipe Rating


  1. R Coyne says:

    I added 1/2 sliced green bell pepper & 1/2 red onion for sweetness and then sliced almonds and edamame for protein. Needed to double the dressing to accommodate. Still tastes like it needs more dressing but this is a “healthy“ recipe so I’m dealing, lol.

    1. Yumna J. says:

      Love your additions, they sound so good!!

  2. J Cano says:

    Yummy!!! Loved it 😍 Thank you so much for the recipe 💜

    1. Yumna J. says:

      Yay, I’m so glad you enjoyed it!!

  3. Bronte says:

    This was absolutely delicious! For those that have asked (although it was a very long time ago 🤣) . I made this and to make it a bit healthier I used a good branded 0% Greek yogurt and I didn’t add the oil. It still tasted incredible. For an extra bit of goodness I also added mixed seeds. Absolutely delicious and It will be my go-to recipe. Perfect with a jacket potato. Thank you! ❤️

    1. Yumna J. says:

      Love your tweaks! Thanks, Bronte—so glad you liked it!!

  4. Jeannine says:

    Excellent recipe. Crispy, healthy, tangy, quick, economical and delicious! This slaw would be an excellent addition to burgers and sandwiches. We served as a side to homemade pinto beans. Will add to my summer rotation.

    1. Yumna J. says:

      Yay, I’m so happy you liked it!! This coleslaw is definitely a delicious topping for sandwiches and burgers. I recommend trying it on my Quinoa Burgers!

  5. Rachele says:

    Easy and healthy recipe THANKS

    1. Yumna says:

      So glad you enjoyed it!

  6. Randy says:

    Delicious recipe without mayo..the best I’ve had..our new go-to with fish tacos. I grate in a fresh whole jalapeño for some kick…Awesome dinner tonight, thanks!

    1. Yumna Jawad says:

      Awesome! I’m so happy to hear that! I actually just made it again tonight with salmon burgers and it was so perfect!

  7. Brit says:

    I’m not a huge fan of any oil, so I subbed a nonsweetened applesauce for it instead and it came out delicious. Added some diced apples and raisins in it also. Very good and healthy. I’ve never made a coleslaw before because my husband hates it. This he liked though, will use this recipe again. Thanks!

    1. Yumna J. says:

      Oo! I love the idea of using applesauce in place of the oil! Thanks for sharing!

      1. Donna says:

        What is the serving size? 1/2 cup or 1 cup?
        I would love to try this recipe it sounds delicious.

        1. Yumna J. says:

          Hi Donna, a serving size is about 1 1/2 cups. Hope you enjoy!

  8. Juanita says:

    I’m curious as to where so much sodium comes in to play? Both maple syrup and the vinegar are extremely low.

    1. Yumna Jawad says:

      Most (around 80%) of it comes from the salt. The rest is traces from the other ingredients.

  9. Hol says:

    This isn’t bad, but I absolutely wouldn’t call it coleslaw. ( especially without celery seeds as an ingredient).

    1. Yumna Jawad says:

      Thank you for your feedback. You can always taste and adjust based on your preferences!

  10. Arti Gondhia says:

    What would happen if I used 0% Greek yoghurt? it’s all I have. Thanks in advance!

    1. Yumna Jawad says:

      I wouldn’t recommend it. Instead of Greek yogurt, you can use plain yogurt, as long as it has 3.5% fat or higher.

  11. Jill says:

    I never ever add sugar or anything sweet to my Cole slaw. Because of the maple syrup , I gave 4 stars.

    1. Yumna Jawad says:

      Thank you for the feedback! Instead of maple syrup, you can use honey (make sure it’s soft and runny), or you can use regular sugar or skip the sugar all together.

      1. Chelsea says:

        I like the idea of using maple syrup! Sometimes I use powdered sugar in my coleslaw…the reasoning is that is dissolves great!

  12. Kiki says:

    Yummy and easy to prepare thank you for sharing

    1. Yumna Jawad says:

      Exactly what I was going for! You’re welcome!!

  13. Norma roberts says:

    What is the tool u are using to shred cabbage?

    1. Yumna Jawad says:

      I cut it with a sharp knife – the ones I like are linked on the Shop page under Gadgets & Tools.

  14. Alice says:

    Is this 136 calories per one serving or 136 for the full six servings?

    1. Yumna J. says:

      136kcal per serving!

  15. raj says:

    your Coffee making Video is very useful, your Body language very looking good.
    Thanks with Regards,

    1. Yumna J. says:

      Thank you very much! I appreciate it!

  16. Lulu says:


    1. Yumna J. says:

      Thank you!

  17. Kristal says:

    Made this to go with your chicken burgers today, perfect combo!!!

    1. Yumna Jawad says:

      Oooo I love that combination!! Thank you!!

  18. Amy says:

    Love the healthy dressing. I actually made 3 of your salads today:this, the cauliflower potato salad and the Greek pasta salad. All super easy and yummy.

    1. Yumna Jawad says:

      Wow that’s amazing! So glad to hear it!