This low cal coleslaw is a crisp mix of green cabbage, carrot, and a little red cabbage tossed in a tangy Greek-yogurt dressing. It keeps the creamy, lightly sweet character of classic American-style slaw while using less mayonnaise, and it is served chilled alongside grilled food, sandwiches, or picnic plates.

Ingredients

6 cups (450 g) finely shredded green cabbage, from about 1 small head
1 cup (100 g) finely shredded red cabbage
1 cup (110 g) peeled, grated carrot, about 1 large carrot
1/2 cup (120 g) plain nonfat Greek yogurt
2 tablespoons (30 g) mayonnaise, regular or light
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 g) Dijon mustard
1 teaspoon (4 g) granulated sugar, or to taste
3/4 teaspoon (4.5 g) fine salt, divided, plus more to taste
1/4 teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (4 g) finely chopped fresh parsley, optional

Instructions

Prepare the vegetables. Remove any wilted outer leaves from the cabbage. Cut the head into quarters, cut away the firm core, and slice the leaves into thin shreds with a sharp knife. A mandoline or food processor with a shredding blade also works; use its hand guard and keep the pieces fairly fine so the dressing coats them evenly. Shred the red cabbage and grate the carrot. Put all three vegetables in a large bowl and toss them together.
Make the dressing. In a smaller bowl, whisk the Greek yogurt, mayonnaise, cider vinegar, lemon juice, Dijon mustard, sugar, 1/2 teaspoon of the salt, and black pepper until smooth. Taste a small dab. It should be creamy and noticeably tangy, with just enough sugar to round out the vinegar. Add a little more sugar if the cabbage tastes especially sharp, or a teaspoon of water if you prefer a thinner dressing.
Dress the slaw. Pour the dressing over the vegetables and toss thoroughly, lifting cabbage from the bottom of the bowl so no dry clumps remain. Fold in the parsley if using. The mixture may seem only lightly coated at first; cabbage releases moisture as it sits, so avoid adding extra dressing immediately unless you know you want a richer result.
Chill and season. Cover the bowl and refrigerate for 30 minutes. This brief rest softens the cabbage slightly and lets the flavors come together while keeping the vegetables crisp. Toss once more, taste, and adjust with the remaining 1/4 teaspoon salt or a little extra lemon juice and pepper as needed. Serve cold.

Tips

Cut the cabbage evenly. Thin, consistent shreds are easier to eat and take dressing more evenly than large chunks. If using a knife, slice across the cabbage quarters in narrow strips. If using a food processor, work in batches rather than packing the feed tube tightly; compressed vegetables can come out unevenly cut.
Keep the dressing balanced. Yogurt brands differ in thickness and tartness. Start with the listed amounts, then adjust after chilling, when the cabbage has released a little liquid. If it is too sharp, add a small pinch of sugar; if it tastes flat, add lemon juice or a pinch of salt. Thin it with water a teaspoon at a time rather than pouring in extra vinegar.
Choose a suitable yogurt. Plain Greek yogurt gives the dressing body without needing much mayonnaise. If you only have regular plain yogurt, use it, but strain it through a fine-mesh sieve for 15 to 20 minutes first or expect a looser dressing. Flavored or sweetened yogurt is not a good substitute because its sweetness can overwhelm the vinegar and mustard.
Season after the rest. Salt draws moisture from cut cabbage, which changes the slaw’s texture and seasoning as it chills. The recipe holds back some salt for that reason. Toss the slaw again before serving and make the final adjustment then, rather than heavily salting the vegetables before they are dressed.

Serving Suggestions

Serve this slaw cold as a fresh, crunchy side with grilled chicken, burgers, sausages, barbecue, baked beans, or corn on the cob. Its mild tang also works well with rich or smoky mains because the crisp vegetables add contrast. For a cookout, set it out in a chilled serving bowl and keep it away from direct sun; return the bowl to the refrigerator between servings.

It can also be used as a topping rather than a side. Spoon a modest amount onto pulled pork or chicken sandwiches, fish tacos made with cooked fish, veggie burgers, or a grain bowl. For sandwiches, drain a serving briefly with a slotted spoon if it has become watery, so the bread does not soften. Keep the slaw separate from warm fillings until just before eating if you want it to stay especially crisp.

Variations

Make it dairy-free: Replace the Greek yogurt with an equal amount of plain, unsweetened dairy-free yogurt, preferably a thick soy- or coconut-based style, and use dairy-free mayonnaise. Check that the yogurt is unflavored and unsweetened. The finished dressing may taste a little less tangy or have a different texture, so add lemon juice gradually and adjust to taste.

Use a vinegar-forward dressing: If you do not have lemon, replace the tablespoon of lemon juice with another tablespoon of apple cider vinegar. The flavor will be sharper, so taste before adding extra vinegar or sugar. White wine vinegar can also replace the cider vinegar, though it gives the slaw a cleaner, less fruity tang.

Add fresh herbs or crunch: Replace the parsley with 1 tablespoon (about 3 g) chopped dill or cilantro, or combine a little of each. For extra crunch, fold in 1/2 cup (60 g) thinly sliced radish or 1/2 cup (75 g) diced crisp apple shortly before serving. Apple adds sweetness and browns over time, so add it near the end and serve the slaw that day for the best appearance.

Adjust the creamy-to-crunchy ratio: For a lighter coating, start with about three-quarters of the dressing and add more only if needed. For a creamier slaw, increase the yogurt by 2 tablespoons (30 g), then taste before increasing the salt or acid. These small changes are easier to control than doubling all the dressing ingredients, which can make the vegetables soggy.

Storage and Reheating

Refrigerate the slaw in a covered container within 2 hours of preparing it, or sooner if the room is hot. Keep it at 40°F (4°C) or colder and use it within 3 days for the best crunch and flavor. It may remain safe for up to 3 to 4 days when continuously refrigerated, but the cabbage will soften and release more liquid over time. Stir before serving and drain off excess liquid if needed.

This is a chilled salad, so reheating is not recommended. Freezing is also a poor choice: raw cabbage and yogurt dressing both change texture after thawing, leaving the vegetables limp and the dressing watery or separated. If preparing ahead, you can shred the cabbage and carrot and refrigerate them separately from the dressing for up to 2 days; toss them together and chill for 30 minutes shortly before serving. Keep any portion that has sat out for more than 2 hours out of the refrigerator out of the serving bowl, rather than saving it for later.

Frequently Asked Questions

Can I make low cal coleslaw ahead of time?
Yes. You can shred the vegetables and mix the dressing up to 2 days ahead, storing them in separate covered containers in the refrigerator. Toss them together about 30 minutes before serving for a good balance of flavor and crunch. Fully dressed slaw is also fine to prepare several hours ahead, but it gradually softens as the salt draws moisture from the cabbage.

How do I keep coleslaw from getting watery?
Use fresh, dry vegetables, avoid adding extra salt before the dressing, and do not make the dressing thinner than necessary. Cabbage naturally releases moisture after it is cut and salted, so a little liquid at the bottom after chilling is normal. Toss before serving, then pour off excess liquid or lift portions out with a slotted spoon. For a very crisp result, dress it closer to serving time.

Can I use a bag of coleslaw mix?
Yes. Use about 7 cups (560 g) of plain shredded coleslaw mix in place of the green cabbage, red cabbage, and carrot. Bag sizes and the proportions of vegetables vary, so measure by volume or weight if you can. Check that the mix is fresh and dry, and keep the dressing amount as written; add it gradually if your mix contains less cabbage than expected.

What can I use instead of mayonnaise?
You can omit it and use 2 additional tablespoons (30 g) of Greek yogurt. The result will be tangier and less rounded, but the mustard and lemon still make a flavorful dressing. Another option is to replace the mayonnaise with an equal amount of mashed ripe avocado, although that makes the dressing thicker and changes its flavor; it is best eaten the same day because avocado darkens.

Is this coleslaw sweet?
It is lightly sweet rather than sugary. The teaspoon of sugar balances the acidity in the yogurt, lemon, and vinegar, but you can leave it out if you prefer a sharper slaw. Taste the dressing before adding it to the vegetables, then taste again after chilling. Cabbage varies in sweetness, so the final balance may call for a small adjustment.

Can I make the recipe without red cabbage?
Yes. Replace the red cabbage with the same amount of green cabbage, or use a little more carrot for color. Red cabbage adds a deeper color and a slightly sturdy bite, but it is not essential to the flavor. If you use all green cabbage, the finished slaw will look paler; parsley or sliced radish can add color if desired.

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Low Cal Coleslaw Recipe with Creamy Yogurt Dressing