Low-Fat Coleslaw Recipe with Creamy Yogurt Dressing

This low-fat coleslaw is a crisp mix of green cabbage, carrots, and a little red onion coated in a tangy dressing made mostly with nonfat Greek yogurt. A small amount of light mayonnaise rounds out the flavor, while a short chill gives the cabbage time to soften slightly and the dressing time to settle in.

Ingredients

8 cups finely shredded green cabbage (about 600 g), from 1 small head
1 cup peeled, grated carrot (about 110 g), usually 1 large carrot
1/4 cup finely sliced red onion (35 g), optional
3/4 cup plain nonfat Greek yogurt (180 g)
2 tablespoons light mayonnaise (30 g)
2 tablespoons apple cider vinegar (30 ml)
1 tablespoon fresh lemon juice (15 ml)
2 teaspoons honey (14 g)
1 teaspoon Dijon mustard (5 g)
1/2 teaspoon celery seeds (about 1 g)
1/2 teaspoon fine salt (3 g), plus more to taste
1/8 teaspoon freshly ground black pepper (about 0.3 g)

Instructions

Prepare the vegetables. Remove any limp outer cabbage leaves and cut the cabbage into quarters. Cut away the hard core, then slice the cabbage into thin ribbons with a sharp knife or use the shredding disc of a food processor. Aim for pieces about 1/8 inch (3 mm) thick so they are easy to eat and pick up dressing. Peel and grate the carrot, and slice the optional red onion thinly. Put the vegetables in a large bowl.
Whisk the dressing. In a small bowl, whisk together the Greek yogurt, light mayonnaise, apple cider vinegar, lemon juice, honey, Dijon mustard, celery seeds, salt, and black pepper. Keep whisking until the mixture is smooth and the honey is dispersed. Taste a small dab: it should be tangy, gently sweet, and well seasoned. Add a pinch more salt or a teaspoon of vinegar if it tastes flat, or a little honey if your cabbage is especially sharp.
Combine. Pour the dressing over the cabbage, carrot, and onion. Toss with clean hands, salad servers, or two large spoons, lifting from the bottom of the bowl so the dressing reaches the vegetables throughout. At first the mixture may seem lightly coated; keep tossing for about a minute before adding more dressing, since shredded cabbage releases a little moisture as it sits.
Chill for flavor. Cover the bowl and refrigerate the slaw for 30 minutes. This brief rest takes the raw edge off the cabbage and lets the vinegar, mustard, and celery seed season the vegetables. If you need to make it ahead, see the storage notes below; the vegetables can lose some crunch if they sit dressed for too long.
Final taste and serve. Toss once more before serving, then taste a forkful. Add salt, pepper, or a splash of vinegar if needed. If the slaw has released a little liquid, stir it back through rather than draining away the dressing. Serve cold or cool, with a slotted spoon if you prefer less dressing on the plate.

Tips

Cut the cabbage evenly. Thin, even shreds are easier to coat and more pleasant to eat than thick chunks. A sharp chef’s knife works well; a mandoline can make very uniform shreds, but use its hand guard and keep fingers away from the blade. If using a food processor, avoid overprocessing, which can turn cabbage into short, wet pieces.
Adjust the dressing before adding it all. Cabbage size and moisture vary, so reserve about 2 tablespoons of dressing at first if you are unsure. Toss thoroughly, wait a minute, then add more only if the vegetables still look dry. This prevents a soupy bowl without sacrificing flavor.
Balance tartness and sweetness to your taste. Apple cider vinegar and lemon make a lively dressing, but the cabbage’s natural sweetness varies. If the result tastes too sharp, add honey 1/2 teaspoon at a time. If it tastes too sweet or mild, add vinegar a teaspoon at a time. A little salt can also make the flavors clearer.
Choose a substitute with the right texture. Plain low-fat Greek yogurt gives the dressing body. Regular plain yogurt can work, but it is thinner, so use a little less vinegar or strain it briefly through a fine sieve. If you do not have light mayonnaise, use an equal amount of plain yogurt; the result will be tangier and less rounded, but still creamy.

Serving Suggestions

Serve this slaw as a cool, crunchy side with grilled chicken, baked fish, burgers, pulled pork, or veggie patties. Its acidity is especially welcome alongside smoky, spicy, or rich main dishes, and the cabbage holds its shape better than delicate salad greens. For a simple lunch, tuck a portion into a sandwich or wrap with sliced roast chicken, beans, or crisp tofu. Keep the slaw chilled until serving, and use a clean serving spoon so leftovers can be stored safely.

For a casual meal, put the coleslaw on the table in a bowl alongside corn, roasted potatoes, or a pot of beans. It can also be spooned onto tacos or grain bowls for crunch; add it shortly before eating so warm ingredients do not wilt it. If serving outside, set the bowl over a larger bowl of ice in hot weather and return leftovers to the refrigerator promptly. The dressing is intentionally mild enough to pair with many mains, so offer hot sauce or extra lemon at the table rather than making the whole batch unusually spicy or sour.

Variations

Make it more herbaceous: Stir in 2 tablespoons (about 6 g) of chopped fresh parsley, dill, or chives just before serving. Dill gives the yogurt dressing a fresh, savory note, while parsley stays neutral. Avoid adding a large handful of soft herbs well in advance, since they can darken and lose their fresh flavor in the acidic dressing.

Add apple for sweetness and crunch: Fold in 1 small crisp apple (about 150 g), cored and cut into matchsticks, just before chilling. A tart apple keeps the slaw from becoming too sweet. The cut fruit may brown slightly as it sits, so this version is best served the same day. If you want a little extra crunch without fruit, use thinly sliced radish instead.

Use purple cabbage: Replace up to half of the green cabbage with finely shredded red cabbage. It gives the bowl a deeper color and a slightly firmer bite. Red cabbage can tint the dressing pink as it sits, which is normal. For a particularly crisp result, slice it thinly and allow the full 30-minute chill before serving.

Try a dairy-free dressing: Use 3/4 cup (180 g) plain unsweetened dairy-free yogurt in place of Greek yogurt and omit the mayonnaise, or add 1 tablespoon (15 g) of vegan mayonnaise for a rounder flavor. Choose a thick, unflavored yogurt rather than a sweetened variety. Plant-based yogurts differ in tartness and thickness, so adjust the vinegar and salt after mixing; the finished slaw may be a little less rich than the original.

Lean into a vinegar-style slaw: For a lighter, sharper variation, omit the yogurt and mayonnaise and whisk the vinegar, lemon, honey, mustard, celery seed, salt, and pepper with 2 tablespoons (30 ml) of water. Toss with the vegetables and chill as directed. This dressing will be much less creamy and more tangy, and it will not cling to the cabbage in quite the same way. Taste before serving, since the simpler dressing may need a little extra salt or honey.

Storage and Reheating

Keep the coleslaw in a covered container in the refrigerator at 40°F (4°C) or colder. Refrigerate it within 2 hours of serving; if the room or outdoor temperature is above 90°F (32°C), put it away within 1 hour. For the best texture, eat dressed slaw within 1 to 2 days. It can generally be kept refrigerated for 3 to 4 days, but the cabbage will soften and release more liquid over time. Stir before serving, and discard it if it has been left out beyond the safe time or shows an unusual odor, appearance, or texture.

To prepare ahead while preserving crunch, shred the cabbage and carrot and store them separately from the dressing in covered containers in the refrigerator for up to 2 days. The dressing can be mixed and refrigerated separately for up to 3 days; stir it well before tossing with the vegetables. Once dressed, do not freeze the slaw: thawing makes the cabbage limp and watery, and the yogurt dressing may separate. There is no need to reheat coleslaw; serve it cold or cool.

Frequently Asked Questions

Can I make low-fat coleslaw the day before?
Yes, but for the crunchiest result, keep the shredded vegetables and dressing in separate covered containers and combine them shortly before serving. If you prefer the flavor of fully rested slaw, you can dress it the night before; expect a softer texture and some liquid in the bottom of the bowl. Toss it well before serving.

Why is my coleslaw watery?
Cabbage naturally releases moisture after it is cut and salted, and a thin dressing can add to the effect. Shred the cabbage evenly, avoid adding extra salt well before serving, and do not pour in more dressing than the vegetables need. If liquid gathers after chilling, stir it back in or serve with a slotted spoon. The slaw will still taste good, though less crisp.

Can I make this without mayonnaise?
Yes. Replace the 2 tablespoons of light mayonnaise with 2 tablespoons (30 g) of additional Greek yogurt. The dressing will taste a little more tart and less rounded, but the mustard, honey, and celery seed still give it a balanced coleslaw flavor. Taste it after mixing and adjust the honey or vinegar in small amounts.

Can I use a bag of pre-shredded coleslaw mix?
Yes. Use about 8 cups (roughly 600 g) of plain shredded coleslaw mix, checking that it contains only cabbage and carrot if you want to follow this ingredient list closely. Bagged mixes save prep time, but the shreds may be thicker or drier than freshly cut vegetables. Toss them thoroughly and allow the full chill so the dressing coats them evenly.

How can I tell whether the dressing needs more seasoning?
Taste a little dressing with a piece of cabbage rather than tasting the dressing alone, because the vegetables dilute its saltiness and acidity. If it seems dull, add a small pinch of salt; if it tastes heavy, add vinegar or lemon a teaspoon at a time. If the cabbage is particularly bitter or sharp, a little extra honey can soften the balance without making the whole bowl sweet.

Is this coleslaw meant to be served immediately?
It can be eaten as soon as it is mixed, but the short 30-minute chill improves the flavor and gives the dressing time to coat the cabbage. If you are short on time, toss it well and serve it right away; the texture will be crunchier and the seasonings may taste more distinct. Avoid leaving it at room temperature while it waits.

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