Creamy Skinny Coleslaw Recipe (2024)

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10 minutes minutes

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By: The Chunky Chefpublished: 05/01/2018

This post may contain affiliate links. Please read my disclosure policy.

Eating healthy doesn’t mean sacrificing great creamy coleslaw. You’ll love the tangy, slightly sweet flavor, and all the amazing crunchy textures. And at just 1 smart point per serving, you can enjoy one of your favorite warm weather side dishes without guilt!

Earlier this year, when I shared my easy Instant Pot BBQ Pulled Pork, I had a few of you email me asking about a healthy coleslaw to pile on top of it. I already had this recipe developed, so I’m happy to share it with you here today!

Here in the Midwest, it’s an unspoken thing that most people put coleslaw on top of their pulled pork/chicken/beef sandwiches. There’s something about the combination of temperatures, textures and flavors that’s just SOmouthwatering!!

HOW DO YOU MAKE COLESLAW

Traditionally, coleslaw is mayo based, and it uses a lot of it. Shredded cabbage, carrots, onion, mayo, vinegar/lemon juice, sugar, salt, pepper and ground celery seed are the usual ingredients in a coleslaw recipe. All of my regular, non-skinny coleslaw recipes use at least 1/2 cup of mayo, which adds up to a lot of points! They usually use a good bit of sugar, which also racks up the points.

HOW CAN YOU MAKE COLESLAW HEALTHIER

The first major swap was to switch out the mayo in favor of a zero point food, non-fat plain greek yogurt. It’s more tangy than mayo, but still gives it a nice creamy consistency. I also reduced the amount of sugar.

HOW LONG DOES COLESLAW KEEP IN THE REFRIGERATOR

The beauty of a great coleslaw is that it actually needs to sit in the fridge in order for the flavors to really combine and mellow. But coleslaw can be made in advance and kept refrigerated (in an airtight container) for 2-3 days.

CAN YOU FREEZE COLESLAW

Certain kinds, yes, but with reservations. Oil and vinegar based coleslaws can be frozen, but they will lose their crunch. Any coleslaw that’s mayo or yogurt based will not freeze well, as the dressing can separate.

The inspiration for this recipe comes from three sources. My sweet and tangy coleslaw, a Chick-Fil-A copycat recipe I’m working on for my other website, and this recipe from Gimme Some Oven. Ali has some fantastic recipes there, and she really got the proportion of greek yogurt right.

To make it easy and really cut down the prep time, I used a bag of shredded coleslaw mix and just chopped it up a little bit. I chose not to add purple cabbage here, to keep that classic coleslaw color, but it would be a great addition. If you’re feeling ambitious, go ahead and grab a head of green cabbage and a few carrots and grate them on your box grater.

As we head into summer bbq and potluck season, give this skinny coleslaw recipe a try, and don’t forget to have some on top of this pulled pork or shredded beef barbecue!

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Creamy Skinny Coleslaw Recipe

4.50 from 28 votes

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Calories: 34

Servings: 8 servings

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This ultra creamy coleslaw is tangy with a hint of sweetness and plenty of crunch.

Ingredients

▢ 2/3 cup non-fat plain Greek yogurt
▢ 2 Tbsp apple cider vinegar
▢ 1/2 Tbsp lemon juice , fresh is best
▢ 2 Tbsp granulated sugar
▢ 1/4 tsp ground celery seed
▢ kosher salt and black pepper, to taste (I like mine peppery)
▢ 10 oz bag of shredded coleslaw mix
▢ 1/3 cup red onion or shallots , finely minced
▢ 2 Tbsp green onions, sliced

Instructions

In a large mixing bowl, combine Greek yogurt, vinegar, lemon juice, sugar, celery seed, salt and pepper. Whisk until a dressing forms.
Add coleslaw mix, red onion, and green onions. Toss to combine, making sure all the coleslaw is coated.
Cover and refrigerate for at least 1 hour before serving. Taste and adjust salt and pepper seasoning.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.

Reader Interactions

Pinot says
Posted on 1/4 at 6:49 pm
Unreal! Thanks for this, such a great flavor.
Reply
phylliss greene says
Posted on 8/10 at 1:24 pm
i would love your ebook recipes.
Reply
- The Chunky Chef says
  Posted on 8/14 at 8:30 pm
  Thank you! They’re available for purchase on this page: https://www.thechunkychef.com/books/
  Reply
Donna says
See Also
Simple Burst Cherry Tomato Sauce Recipe | Yup, it's Vegan
Posted on 6/9 at 10:41 pm
I don’t see the recipe. Can you post it?
Reply
- The Chunky Chef says
  Posted on 6/10 at 9:52 pm
  You scrolled past it to leave a comment 🙂 The recipe card has a large navy blue header to make it stand out, or you can click the “jump to recipe” button at the very top of the page, and it takes you right to it.
  Reply
Lyd says
Posted on 5/8 at 9:29 pm
It just tasted like cabbage with yogurt: not good at all.
Reply
cindy says
Posted on 2/17 at 11:29 am
I think it needs just a tad of dijon to cut the tartness. Thanks for thinking of yogurt instead of low fat mayo which tastes awful.
Reply
Becky says
Posted on 9/18 at 2:01 pm
There’s no fiber count listed in the nutritional info. It is needed to calculate PP on the current WW plan. Can you add the fiber please?
Reply
- The Chunky Chef says
  Posted on 9/19 at 9:16 pm
  The nutritional information is automatically calculated by the recipe card plugin, so if full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.
  Reply
Susan says
Posted on 9/11 at 3:29 am
I made dressing first and let it chill overnight. Next day I added a bag of shredded cabbage with carrots
Reply
Peggy says
Posted on 8/22 at 4:52 pm
Delish will definitely make again.
Reply
Chris Codrington says
Posted on 7/22 at 7:39 pm
Lovely so far will let it sit an hour or two!
Reply
Debbie says
Posted on 7/9 at 11:49 am
I’m so happy I didn’t read the comments before making this. This is a great recipe for a lighter, cleaner, fresher tasting coleslaw. Next time I’m going to try to replace the granulated sugar with another sweetener since I’m trying to eliminate granulated sugar.
Reply
- Debbie S. says
  Posted on 8/16 at 3:40 pm
  Exactly what I was thinking too. Either Monk fruit or Organic Stevia.
  Reply
Gary Balkam says
Posted on 6/15 at 1:36 pm
Chunky Chef. lol Love the name. Me, I’m flat out Fluffy! (Ice Age ref)
Reply
Aislinn says
Posted on 4/3 at 5:41 pm
This made a really good dressing! I was looking for something creamy and low calorie. It was a really tangy base, which I liked, but may put some people off….I also used 1/2 packet of stevoa in place of the sugar, so that probably did it. Now that I have a basic base, it’ll be easy to spice up to meet dinner needs. For example, I don’t ever have celery, but it was going on tacos so I put some chipotle spice in. It was delicious!
Reply
diane says
Posted on 1/7 at 1:48 pm
im going to try this.hope i like it.
i really miss mayo.im on plant based eating plan
Reply
Gina says
Posted on 8/2 at 6:36 am
I had high hopes but it just tasted like yogurt mixed into cabbage. I guess maybe we were expecting too much. We ended up throwing it out. Sorry, but didn’t taste like coleslaw at all to us.
Reply
- Gary Balkam says
  Posted on 6/15 at 1:26 pm
  Nothing like my recipe either. I’m looking for high fiber, low cal filler for meals for weight loss. I’m a 4 hotdog kinda guy. lol, 2 sandwiches at least!. And the yogurt just doesn’t appeal to me so….
  1/2 head of cabbage (remove the core) chop in a food processor
  1 large carrot, peeled. Shred in food processor on top of cabbage.
  *option for sweeter coleslaw.. remove core from one apple, add to carrots and cabbage and chop in food processor. **
  1/4 cup Miracle Whip OR store brand whipped salad dressing OR Mayonnaise. Don’t bother with the “light” version for a couple calories you may as well enjoy your coleslaw.
  mix well in food processor and put in sealed containers when done, refrigerate. Should keep 3-5 days or more if the air doesn’t get at it. (or add 1tsp lemon juice-will prevent cabbage from turning black)
  You can also shred the cabbage but tbh I LOVE the old KFC coleslaw so I really fine chop my cabbage.
  This recipe is so simple and plain you have lots of room to get funky with it. Toss in 1 ounce walnuts and dice with the cabbage and toss in 1/4 cup raisins when you add the dressing. You could even use purple or red cabbage.
  if you wanted to get really freaky, you could omit the dressing, add 1 tsp oil, 1 tbls vinegar and say 1/2 cucumber (Hmmmm some melon instead?) lol this is just for wetness to stick it together.
  Reply
Sarah says
Posted on 5/1 at 4:23 pm
What is the serving size?
Reply
- Amanda says
  Posted on 5/7 at 7:54 pm
  I don’t measure my serving sizes exactly, it’s just 1/8th of the total amount 🙂
  Reply
  - Ksthy says
    Posted on 9/17 at 2:04 pm
    Thank you for this yummy recipe! I’ll have to figure the points but I know they are low!!
    Reply
Sarah says
Posted on 4/19 at 10:59 am
I made this and love it!!! Sooo good!!
Reply

Older Comments

FAQs

What is creamy coleslaw made of? ›

Julienne cabbage and carrots using a mandoline (<- affiliate link). Place in a large bowl. Add in mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder and white pepper. Stir everything together until thoroughly combined.

Tell Me More ›

Can you eat coleslaw when trying to lose weight? ›

Yes. Coleslaw can absolutely be part of a healthy eating plan as long as you choose your dressing carefully. Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition.

Read The Full Story ›

Is low fat coleslaw good for you? ›

Yes, but the dressing makes all the difference! Depending on the recipe coleslaw can be either a healthy veggie-packed side dish or it can be a high-calorie addition to the plate. Cabbage is high in fiber and very low in calories. It is also rich in Vitamin C.

Keep Reading ›

Is creamy coleslaw good for you? ›

Yes, coleslaw can be healthy! The base of coleslaw is shredded vegetables (traditionally cabbage), so inherently coleslaw is vitamin- and fiber-packed and good for you. The issue is the dressing. Most traditional creamy coleslaw dressing is made with high fat ingredients like mayo and has sugar added too.

What is creamy coleslaw made of mayonnaise? ›

Combine the mayonnaise, vinegar, mustard, maple syrup, celery seed, salt, and pepper in a medium bowl. Whisk until smooth! Then, combine the veggies. Add the scallions, red cabbage, green cabbage, and carrot to a large bowl, and toss to combine.

Tell Me More ›

What's the difference between coleslaw and slaw? ›

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Discover More ›

When should you not eat coleslaw? ›

- A foul or sour smell is a clear indicator that the coleslaw has spoiled. Fresh coleslaw should have a crisp and slightly tangy aroma. - Visible mold or mildew on the surface of the coleslaw is a definite sign of spoilage. Mold can appear as fuzzy patches and may have different colors, such as white, green, or black.

See Details ›

Which is healthier potato salad or coleslaw? ›

Cup for cup, coleslaw also typically has fewer calories (94 versus 357) and less sodium than potato salad. Either side is loaded with fiber (about 12 to 14 grams per cup) and protein (about eight to 12 grams per cup).

Learn More ›

What does coleslaw do for your body? ›

A 100g serving of coleslaw provides about a quarter of your recommended daily vitamin A thanks to the cabbage and carrot content and the total recommended daily allowance of vitamin E from the plant oils found in mayonnaise. When buying coleslaw, check the ingredients and make sure it doesn't contain too much salt.

Discover More Details ›

Is coleslaw a carb or protein? ›

Coleslaw (1 tbsp) contains 1g total carbs, 0.9g net carbs, 0.2g fat, 0.1g protein, and 6 calories.

How many calories are in 1 cup of homemade coleslaw? ›

Coleslaw, home-prepared, 1 cup

Protein (g)	0.77
Carbohydrate, by difference (g)	7.45
Energy (kcal)	41.4
Fiber, total dietary (g)	0.9
Calcium, Ca (mg)	27

27 more rows

Learn More ›

Why is KFC coleslaw so good? ›

Mayonnaise/Miracle Whip

Considering that most coleslaw recipes use mayonnaise, it's safe to assume that KFC does it as well. With its fat, its salt, and its slightly acidic taste, mayo is exactly what's needed to balance and enhance the vinegar, salt, and sugar found in coleslaw.

Read The Full Story ›

How much sugar is in creamy coleslaw? ›

Amount/Serving	%DV*	Amount/Serving
Trans Fat 0g		Sugars 11g
Cholesterol 15.1mg	5%	Protein 1g
Sodium 160.6mg	11%
Vitamin A - IU 0% Vitamin C 0% Calcium 2% Iron 0% Fat 40% Saturated Fat 20%

2 more rows

Why does coleslaw go bad so quickly? ›

Additionally, coleslaw often contains mayo or dairy-based dressings that can go bad pretty quickly. The U.S. Department of Agriculture warns that bacteria thrive at temperatures between 40 and 140 degrees Fahrenheit, so the longer you leave your food out, the higher the risk of spoilage.

Get More Info Here ›

What is coleslaw usually made of? ›

The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, pears or apple, and using salad dressings like mayonnaise or cream.

Explore More ›

What is traditional coleslaw made of? ›

What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.

Read On ›

What is homemade coleslaw made of? ›

Ingredients

1 small white cabbage or ½ large.
4 carrots, peeled.
1 large red onion.
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard.
50g mayonnaise.
50g yogurt, soured cream or more mayo.
1-2 tbsp white wine vinegar.

More items...

Get More Info Here ›

What's the difference between coleslaw and creamed cabbage? ›

Creamed cabbage is made with cream, cabbage, mustard, and seasoning. Coleslaw includes other veggies, like shredded carrots. The sauce for coleslaw is made with vinegar, mayo, sugar, salt, and other seasonings. Coleslaw is meant to be eaten cold, while creamed cabbage should be eaten warm.