Want creamy coleslaw and not eat a cup of mayo? Try my Healthy Coleslaw Recipe with Greek yogurt and store bought coleslaw for added convenience. It goes amazing with Instant Pot pulled pork!
And if you love coleslaw as much as we do, you have to try this mango slaw, peanut slaw and my mom’s Ukrainian vinegar coleslaw.
Healthy Coleslaw
Healthy coleslaw recipe made with store bought slaw and easy yogurt dressing. Creamy, just a necessary touch of mayo, simple, quick and delicious salad or side dish!
And if you slow cook a pot of healthy pulled pork, top with this creamy coleslaw and serve on a fresh bun, everyone will love you even more. Trust me! Made from scratch, with simple ingredients, in a slow cooker for 10 hours. Saucy, juicy and need I say more?!
But that’s not all. Coleslaw is so versatile. It goes well with shrimp tacos or fish tacos, its mayo free version aka vinegar slaw can be combined with sweet mango to top of grilled fish tacos. For a real summer spread, learn how to cook corn in Instant Pot in literally one minute. Sky is the limit!
Is Coleslaw Healthy?
It’s the dressing that gives coleslaw a bad rep. On its own, cabbage is a cruciferous vegetable full of cancer fighting properties, vitamins K,C, B, fiber, potassium and folate. It’s a nutritional powerhouse, you just gotta “dress” it not with a cup of mayo.
Now having said that, I do consider a tablespoon or two of organic mayo here and there healthy.
Ingredients for Healthy Coleslaw
I updated this recipe in December 2020 and there is full recipe card below, including old recipe.
- Bagged slaw or cabbage: For convenience, I use 1 lb bag of store-bought slaw. If you are not a fan, feel free to make your own. Shred about 6 cups of green or purple cabbage using a mandoline. Or if you are skilled enough, a sharp chef’s knife. Homemade slaw is more fresh, crunchy and juicy. I agree. Store bought mix is just convenient.
- Yogurt: Plain Greek yogurt with fat content of 2% or regular yogurt with 3.5% is best. This is to ensure expected creaminess. I tried using 0% yogurt and dressing was flat and chalky.
- Dill or parsley (optional): Fresh herbs are absolutely optional and I add them only if they are in my veggie drawers. Just like with a beef stew or chicken stew, fresh herbs take any dish to the next level.
- Mayo: Any mayo will work and is a must for that hint of creaminess. I use avocado oil mayonnaise.
- Salt and pepper.
How to Make Healthy Coleslaw
- Add all ingredients: In a large bowl, add coleslaw, dill (if using), yogurt, mayo, salt and pepper. No need to whisk dressing separately.
- Stir: Gently toss until combined, about 3-4 minutes. Usually tongs work the best!
- Chill: Refrigerate coleslaw salad for 5-30 minutes to allow flavours “to mingle”. Then toss again and serve.
How to Serve, Store and Make Ahead
Store: Refrigerate leftovers in airtight container for up to 2 days. Give a stir before serving.
Make ahead: Add all ingredients to a bowl and do not stir. Cover and refrigerate for up to 24 hours. Combine when ready to serve.
Serving: This healthy coleslaw recipe makes 6 servings as a side salad and about 12 healthy pulled pork sandwiches. For a larger crowd, buy bigger bag of cabbage and double the amount of healthy coleslaw dressing.
More Favorite Cabbage Recipes
- Ukrainian dill coleslaw
- Braised cabbage with apples
- Savoy cabbage salad
- Asian salad
- Also check out healthy potluck recipes and healthy salad recipes in case you are hosting or are invited. Don’t fret.
Healthy Coleslaw
Ingredients
- 1 lb bag of coleslaw 6 cups
- 1/4 cup dill or parsley finely chopped (optional)
- 3/4 cup Greek yogurt 2% fat and higher
- 1/4 cup mayo
- 3/4 tsp salt
- Ground black pepper to taste
Instructions
- In a large bowl, add coleslaw, dill (if using), yogurt, mayo, salt and pepper.
- Gently toss until combined. Refrigerate coleslaw salad for 5-30 minutes to allow flavours "to mingle". Then toss and serve.
- Serve as a salad or I highly recommend to make my healthy pulled pork and top with this healthy slaw. Yum!
Store: Refrigerate leftovers in airtight container for up to 2 days.
Make ahead: Add all ingredients to a bowl and do not stir. Cover and refrigerate for up to 24 hours. Combine when ready to serve.
Notes
- Old recipe: I updated recipe in Dec 2020. If you like old no mayo coleslaw recipe, use for dressing: 3/4 cup whole plain yogurt, 2 tsp vinegar, 2 tsp lemon juice, 1 tbsp maple syrup and 3/4 tsp salt.
- Yogurt: I tried using 0% yogurt and dressing was flat and chalky. You can use regular (not Greek) yogurt but make sure to use at least 3.5% then.
- Cabbage: If you are not a fan of store-bought slaw or have cabbage on hand, feel free to shred about 6 cups of green, purple or both cabbages using a mandoline. Or if you are skilled enough, a sharp chef's knife. Can also grate medium carrot and throw it in.
- Dill or parsley (optional): Fresh herbs are absolutely optional and I add them only if they are in my veggie drawers. Just like with a beef stew or chicken and potatoes, fresh herbs take any dish to the next level.
Nutrition
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Hello and welcome to iFOODreal.
My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.