Low Calorie Coleslaw Recipe with Creamy Yogurt Dressing

This low calorie coleslaw is an American-style cabbage salad made with shredded green and red cabbage, carrots, and a tangy yogurt dressing. Plain yogurt keeps the dressing creamy while a small spoonful of mayonnaise adds familiar richness, making this crisp slaw easy to serve with sandwiches, grilled food, or a potluck spread.

Ingredients

6 cups finely shredded green cabbage (about 450 g)
1 cup finely shredded red cabbage (about 70 g)
1 cup grated carrot (about 110 g)
1/2 cup plain nonfat or low-fat Greek yogurt (120 g)
1 tablespoon mayonnaise (15 g)
1 1/2 tablespoons apple cider vinegar (22 ml)
1 tablespoon fresh lemon juice (15 ml)
1 teaspoon Dijon mustard (5 g)
1 teaspoon honey (7 g)
1/4 teaspoon celery seed (about 0.5 g)
1/2 teaspoon fine salt (3 g), plus more to taste
1/8 teaspoon freshly ground black pepper (about 0.3 g), plus more to taste
1 tablespoon cold water (15 ml), only if needed to thin the dressing

Instructions

Prepare the vegetables. Remove any wilted outer cabbage leaves and cut the cabbage into wedges. Cut away the tough core, then slice the wedges thinly with a sharp knife or shred them on a box grater. Grate the carrot. Aim for pieces that are fairly even and not too thick: fine shreds take up the dressing well, while slightly broader strips stay crunchier. Put the green cabbage, red cabbage, and carrot in a large mixing bowl and toss them together.
Mix the dressing. In a small bowl, whisk the yogurt, mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, honey, celery seed, salt, and pepper until smooth. Taste a small dab. The dressing should taste a little sharper and saltier than you want the finished slaw, because the vegetables will soften its intensity. If it seems too thick to coat the shreds, whisk in the cold water a teaspoon at a time; Greek yogurt thickness varies by brand, so you may not need any.
Dress the slaw. Pour the dressing over the vegetables and toss thoroughly with tongs or two large spoons, lifting from the bottom so the cabbage is coated throughout. Scrape the sides of the bowl and check for dry patches. The mixture should look lightly dressed rather than swimming in sauce. If you prefer a creamier result, add another tablespoon of yogurt and toss again; avoid adding a large amount at once, since the cabbage will release a little moisture as it rests.
Chill, then adjust. Cover the bowl and refrigerate the slaw for 30 minutes before serving. This gives the vinegar and seasoning time to mingle with the vegetables without making them limp. Toss once more and taste. Add a pinch of salt, pepper, or a few drops of lemon juice if needed. Serve cold, and use a slotted spoon if a little liquid has collected at the bottom.

Tips

Keep the shreds consistent. A sharp knife, mandoline, or food processor can all work. If using a mandoline, use its hand guard and stop before the cabbage piece gets too small to hold securely. Very thick strips can be awkward to eat and take longer to coat, while very fine shreds soften sooner.
Choose the yogurt texture you like. Greek yogurt makes a thick, clingy dressing; regular plain yogurt has a looser consistency and may need less added water. Use unsweetened yogurt so the slaw does not turn dessert-sweet. If the yogurt tastes especially tart, add a little more honey rather than extra mayonnaise.
Season after chilling, too. Cabbage varies in sweetness and the dressing’s flavor changes as it rests. Start with the listed salt, chill, then make a final adjustment just before serving. Adding all the salt at the beginning can make the finished slaw taste too salty once the flavors have blended.
Keep dressing and vegetables separate for a make-ahead meal. You can shred the vegetables and mix the dressing earlier in the day, but store them in separate covered containers in the refrigerator. Toss them together about 30 minutes before serving for a fresher crunch.

Serving Suggestions

Serve this slaw chilled as a crisp side for grilled chicken, burgers, baked fish, barbecue, or veggie patties. Its cool, tangy dressing works especially well beside foods with smoky, savory, or gently spicy flavors. Spoon it next to the main dish rather than directly over hot food if you want the cabbage to keep its crunch.

It also makes a useful sandwich or wrap filling. Drain off any excess dressing first, then tuck a small handful into a turkey sandwich, a bean wrap, or a fish taco. For tacos, add the slaw just before eating so the warm filling does not soften it for too long. At a picnic or buffet, set the serving bowl over a larger bowl of ice and bring out only what you expect to serve; return the rest to the refrigerator promptly.

Variations

Make it dairy-free: Replace the yogurt with an unsweetened, thick plant-based yogurt. Choose one with a mild flavor, since coconut-based versions can add a noticeable sweetness. If the alternative yogurt is thin, leave out the optional water and add it only after mixing if needed. The texture and tang will depend on the product, but the vinegar, mustard, and lemon still give the dressing its slaw-like sharpness.

Use regular yogurt: Plain low-fat yogurt can stand in for Greek yogurt, though the dressing will be less thick. Begin without the water, toss the slaw, and add a little more yogurt if you want extra coating. You can also strain regular yogurt through a fine sieve lined with a coffee filter for about 30 minutes in the refrigerator to thicken it, but this step is optional.

Change the crunch: Replace up to half a cup of the carrot with thinly sliced scallions, finely chopped parsley, or a small diced apple. Apple brings sweetness and a juicy bite, so add it shortly before serving. For a seed-free dressing, simply omit the celery seed; it gives a subtle savory note, but the slaw remains flavorful without it. A pinch of caraway is another option, although it gives the dressing a more pronounced, slightly earthy flavor.

Make the dressing more tangy or gently sweet: For extra zip, add another teaspoon of vinegar or lemon juice and taste again. For a sweeter, picnic-style slaw, add honey in 1/2-teaspoon increments rather than pouring in more at once. You can also use white wine vinegar instead of apple cider vinegar; it tastes a little cleaner and less fruity. Avoid replacing the vinegar with an equal quantity of plain water, which would dilute the flavor.

Storage and Reheating

Refrigerate dressed coleslaw in a covered container within 2 hours of serving, or within 1 hour if the temperature is above 90°F (32°C). Keep it at 40°F (4°C) or colder. For best texture, eat it 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 pour off any watery dressing that has collected at the bottom.

This is a cold salad, so it is not meant to be reheated. Freezing is not recommended: thawed cabbage becomes limp and watery, and the yogurt dressing may separate. If you are preparing ahead, keep the dressing and vegetables separate in the refrigerator and combine them close to serving time. Discard slaw that has been left out beyond the recommended time rather than trying to chill it again.

Frequently Asked Questions

Can I use a bag of coleslaw mix?

Yes. Use about 7 cups (roughly 530 g) of plain shredded cabbage-and-carrot mix, adjusting the carrot amount to suit your preference. Check the package for added ingredients and remove any large or tough cabbage pieces you find. Bagged mix saves prep time, though freshly shredded cabbage may have a crisper texture.

Can I make this coleslaw without mayonnaise?

Yes. Leave out the tablespoon of mayonnaise and use an extra tablespoon of yogurt. The dressing will taste a little more tangy and less rounded, but it will still coat the vegetables. Taste after chilling and adjust the honey, lemon, salt, or pepper as needed.

Why did my coleslaw become watery?

Cabbage naturally releases moisture after it is cut and salted, and the dressing loosens as the slaw sits. Toss it before serving and drain away excess liquid if necessary. For a firmer texture, cut the cabbage into slightly broader shreds and dress it shortly before the meal. Avoid leaving it dressed overnight when crunch is important.

How far ahead can I prepare it?

You can shred the vegetables and prepare the dressing up to a day ahead, storing each separately in covered containers in the refrigerator. For the best texture, combine them about 30 minutes before serving. If you prefer the more blended, softer texture of traditional make-ahead slaw, you can dress it several hours ahead, but keep it chilled and expect more liquid to gather.

Can I use a different vinegar?

White wine vinegar or distilled white vinegar can replace the apple cider vinegar in the same amount. White wine vinegar has a mild, clean taste; distilled vinegar is sharper, so start with 1 tablespoon (15 ml), taste the dressing, and add the remaining amount if you like. Rice vinegar is milder and slightly sweet, so it may call for a little extra lemon juice for balance.

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