Light, crisp, refreshing, and creamy – that’s what my low-calorie cabbage coleslaw is all about! My easy-peasy cabbage coleslaw with yogurt dressing is perfect for your summer parties and potlucks.
Coleslaw is one of the popular summer salads. Coleslaw is a simple side salad prepared mainly with raw shredded cabbage with mayo or vinegar dressing. According to the wiki, the term coleslaw comes from the Dutch term “koolsla,” which means cabbage salad.
Like every other salad recipe, there are many versions of this cabbage salad, aka cabbage coleslaw. I like to combine purple and green cabbage for my coleslaw, and also I have tried this recipe with and without carrots.
Salads are healthy, but we should be cautious about the dressing, and that’s where all the calories are hiding. I love creamy salads, and you can find a few vegan mayo-based salads on my blog archives like beets and corn salad and macaroni pasta salad.
Today I decided to skip the mayo and use yogurt in this salad. Yogurt forms the base for the dressing. And the other ingredients that you will find in the dressing are honey mustard, apple cider vinegar, salt, sugar, and ground pepper.
And as far as the vegetables go, all you need is some cabbage, carrots and some onions. Now you can make this with green cabbage alone or use both purple and green like mine. And instead of regular red onions, you can use green onions as well.
This salad is easy to make, and it’s a crowd-pleaser for sure. My in-laws who are here now enjoyed this salad more than us.
How to make the cabbage coleslaw-
Once the chopping work is all complete, you can assemble this salad in less than 5 minutes. If you are planning to make it for a party or potluck, I would recommend chopping the cabbage well ahead. That makes it all easy.
You can either finely chop the cabbage or shred them or even grate them. But while grating, cabbage oozes out some water. If you are going to serve it immediately, you can grate the cabbage if not chopping it would be the best bet. Once chopping is all done, you need to prepare the dressing. I would highly suggest adding the dressing before serving to maintain the crispiness of cabbage.
Shelf Life of Coleslaw-
I have never tried storing coleslaw mixed dressing stored for more than 8 hours, and I always refrigerate right after using them.
I would recommend chopping the vegetables and storing them. Cut cabbage and carrots stay well for about 5 to 7 in the fridge. So make the dressing when required and mix it with the vegetables. With apple cider vinegar, the pickling/fermentation effect will be there, so it’s better to prepare it fresh.
Now here is my version of low-calorie cabbage coleslaw without the mayo,
Cabbage coleslaw recipe with step-wise pictures-
- Shred or chop the vegetables and assemble them in the bowl. I went with 1 cup of purple and green cabbage and ½ cup of grated carrot and 2 tbsp of chopped onion.
- In another bowl, add all the ingredients given under “dressing.” Check the measurements in the recipe card below.
- Using a spoon or hand whisk, mix them.
- Just before serving, add the dressing to the vegetables.
- Mix gently and serve.
Recipe Notes-
- Adjust the dressing ingredient measurements according to your preference. Sugar is optional.
- You can always make the dressing with mayo. And if you are looking for a vegan version of the cabbage coleslaw– then opt for vegan mayo. Skip honey mustard and use Dijon mustard instead. Make sure you are using raw/vegan sugar.
- Mix the dressing and the vegetable just before serving to maintain the crispiness.
- I went with a 1:1 ratio of green cabbage to purple cabbage. But you can adjust the measurement. Also instead of red/yellow/white onion, you can use shallots or green onions.
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Cabbage Coleslaw | Cabbage Coleslaw with Yogurt Dressing
Ingredients
Vegetables-
- 1 cup green cabbage finely chopped
- 1 cup purple cabbage finely chopped
- ½ cup carrot grated
- 2 tbsp onion finely chopped
Dressing-
- ¼ cup Greek yogurt/hung curd
- 1 tbsp apple cider vinegar
- 1 tsp sugar optional
- ½ tsp salt or to taste
- 1 tsp honey mustard
- 1 tsp ground pepper or to taste
Instructions
- Shred or chop the vegetables and assemble them in the bowl.
- In another bowl, add all the ingredients given under "dressing."
- Using a spoon or hand whisk, mix them.
- Just before serving, add the dressing to the vegetables.
- Mix gently and serve.
Notes
- Adjust the dressing ingredient measurements according to your preference. Sugar is optional.
- You can always make the dressing with mayo. And if you are looking for a vegan version of the cabbage coleslaw- then opt for vegan mayo. Skip honey mustard and use Dijon mustard instead. Make sure you are using raw/vegan sugar.
- Mix the dressing and the vegetable just before serving to maintain the crispiness.
- Make sure to use unflavored plain yogurt for this recipe. I used skimmed yogurt. Full fat yogurt works well too.
- I went with a 1:1 ratio of green cabbage to purple cabbage. But you can adjust the measurement. Also instead of red/yellow/white onion, you can use shallots or green onions.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
If you like this salad recipe, then don’t forget to check out my other salad recipes from my archives.
- Mixed greens and fruits salad
- Beets and corn salad
- Macaroni Pasta salad
- Indian style fruit and vegetable chaat
- Green papaya and mango salad
Update Notes: This recipe was originally posted in 2016 but now updated with new pics and recipe cards.
Tried this out yesterday it turned out amazing and everyone in my family liked it. Thank you
Thanks :-)
Looks and sounds delicious, has anyone tried it yet? And would it go with ban pulled pork? I usually go for really creamy coleslaw bought from tesco.. This looks great, please let me know as got to cook lunch for 6 people in a few days time and wanted to do a few different sides of coleslaw…I’m very nervous as I don’t entertain much as I’m usually the one being entertained…so if promised to do it this year….thank you.
Hi Tracy, Thanks a lot. Being a vegetarian, I haven’t tried with pork. I served it along with Pizza and we all enjoyed it. This comes out pretty well. Please do try and let me know how you liked it. Thanks
using both cabbages makes it so colorful and inviting – great cole slaw version
Thanks a lot. :-)
Looks great
Thanks Sushma.
Love this low calorie version of the coleslaw.
Thanks Sapana
Wow this is yum. Ilove the it and I am sure the girls will too.
:-) :-) Thankoooo
Great substitute Sri :) Will try it out next time!
:-) Thanks. Please let me know how it turned out.
Wish i get this low calorie coleslaw to finish happily my dinner.
Wish I could send some too. :-) Thanks
Looks great! Greek yogurt is such a wonderful substitute :)
Thanks. Yeah very true.
Love your low-cal dressing with Greek yogurt, will have to try this recipe out some time — looks delicious.
Thanks a lot. :-)
Wow! What a delicious and gorgeous looking salad. Look absolutely healthy ans delicious! Such a beautiful share. Thanks for the recipe Srividya!.
Thanks a lot for your kind words. I am glad you liked it.
Vidya, nice one , would like to give this a try.
Thanks Jayashree. :-)
Love your low calorie coleslaw Srividhya, the salad looks very inviting. I’m going to try it soon:)
Thanks a lot and let me know how it turned out.
Nice and crunchy salad,use of purple cabbage
makes it more colorful.
Yeah true. Thanks a lot Nalini. :-)
YUM!! This looks SO good! I LOVE coleslaw! Seriously, so delicious! I need to make some now!! Thanks for the recipe Srividya!
Thanks for your wonderful words. You are most welcome Anu.