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At just 40 calories per serving, this Low-Calorie Coleslaw recipe delivers everything you love about the classic, but without the mayo, no added sugar, and without blowing your calorie budget. Greek yogurt works well instead, creating a thick, tangy dressing that honestly gives you no reason to miss the original.
I am not a big fan of eating Greek yogurt on its own. It’s tangy and sour tasting, and if your taste buds are used to the standard American diet, then it will taste awful to you.
But Greek yogurt sure makes a wonderful substitute for mayo in many recipes, like this sweet potato potato salad. It’s higher protein, lower fat and calories, and adds just the right touch of tangy flavor in a recipe. I also use Greek yogurt in this easy fruit salad recipe and light and easy broccoli salad.
As a nutritionist, high-volume eating is one of the first things I teach my clients. Filling your plate with foods that are big on nutrients and low on calories is one of the most sustainable ways to lose weight without feeling deprived!!
Why You Will Love This Recipe
- Only 40 calories per serving. Traditional creamy coleslaw can run 150+ calories a serving, but this one clocks in at 40, with a 1.5-cup portion that actually feels like enough food on your plate.
- Higher protein, lower fat. Swapping mayo for nonfat Greek yogurt means you’re cutting the fat significantly while adding 3 grams of protein per serving. That protein matters because it helps stabilize hunger, so you’re not reaching for something else an hour later.
- Meal prep friendly. Make a batch on Sunday, and it keeps in the fridge for up to 5 days. It’s one of those sides that gets better as it sits, which makes it ideal for the week ahead.
Want more healthy salad recipes? Try this simple macaroni salad, healthy Waldorf salad, and this yummy low-fat pasta salad next!
Table of Contents
Ingredients
- Cabbage: I use both red and green cabbage as the base of the slaw. Pre-shredded saves time and works just as well. I love adding red cabbage for more color, crunch, and a boost of antioxidants. For more ways to cook with cabbage, try this beef and cabbage recipe next!
- Nonfat plain Greek yogurt: The magic swap that makes this recipe work. Nonfat keeps the calories low while still creating a creamy, thick dressing, and the natural tang mimics the zip you’d normally get from mayo. I also use a Greek yogurt dressing to make my low-calorie broccoli salad.
- Lemon juice: Brightens the dressing and balances the richness of the yogurt. Use freshly squeezed if possible.
- Dijon mustard: Adds depth and a bit of sharpness that pulls the whole dressing together.
- White or Champagne vinegar: Milder and slightly more delicate than apple cider vinegar, it gives the dressing a clean tang without any of the sharp bite that can overpower a lighter slaw. White wine vinegar or apple cider vinegar may be used instead.
- Stevia: The sweetener adds just enough sweetness to balance the acidity without adding sugar or calories. Feel free to swap for another sugar-free sweetener. You can also use maple syrup or honey; however, this will increase the calories and change the nutrition.
See the recipe card for the full list of ingredients with quantities.
Variations & Dietary Modifications
- Dairy-Free: Use dairy-free yogurt can easily be used instead. I recommend looking for a dairy-free plain yogurt with added protein and no added sugar.
- Add Crunch: Top the healthy slaw with sesame seeds, pumpkin seeds, or cashews.
- Asian-Style Slaw: Swap the champagne vinegar for rice vinegar and add a teaspoon of sesame oil to the dressing. Sprinkle with sesame seeds before serving. I use similar flavors in my Asian broccoli salad.
- Protein Boost: Turn this side dish into a full meal by tossing in a cup of homemade shredded chicken or chopped rotisserie chicken.
Love vegetable-forward salads? Try this zucchini pasta salad and healthy Thai salad next!
How To Make Low-Calorie Coleslaw with Greek Yogurt
Making this low-calorie coleslaw recipe is a breeze! All you do is mix the healthy slaw dressing together and combine it with the vegetables. Chill, and then it’s ready! Healthy eating seriously doesn’t get easier than that!
Time-Saving Tip: I purchased my cabbage and carrots pre-shredded so I could save time. I literally just had to slice the green onions, mix the dressing, and combine the healthy slaw. It’s a little more expensive to buy pre-cut vegetables, but it’s a huge time saver, and as many vegetables as I eat, the money is worth it to me!
- Step 1: Combine. Mix the Greek yogurt, stevia, lemon juice, Dijon, and vinegar. Add the carrots and cabbage and top with the mixed dressing.
- Step 2: Mix and Chill. Stir to coat all the vegetables with the dressing. Chill for at least 20 minutes before serving. I love serving this low-calorie coleslaw recipe with healthy pulled pork. I load up a plate of coleslaw and add the pulled pork (with no bun) to the top of the slaw. The flavors are amazing together!
Expert Tips
- Mix the dressing first. Before you add anything to the vegetables, whisk the dressing together in a separate bowl and taste it. Adjust the tang, sweetness, and seasoning before it hits the cabbage.
- Don’t skip the chill. The cabbage softens slightly, the dressing soaks in, and the flavors come together in a way they simply can’t at room temperature.
- Make it ahead without the sogginess. If you’re prepping for a cookout or meal prep, keep the dressing and vegetables stored separately in the fridge for up to 3 days. Toss them together when you’re ready to serve for a fresh, crunchy texture every time.
- If it gets watery, here’s the fix. Cabbage releases moisture as it sits, which is totally normal. Just drain off any pooled liquid, stir in an extra tablespoon of Greek yogurt, check the seasonings, and adjust as needed.
- Taste and adjust as you go. Greek yogurt can vary in tartness depending on the brand. If the dressing tastes too tangy, add a little more stevia. If it needs brightness, squeeze in a bit more lemon juice.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Skip the freezer as the vegetables go soggy and the yogurt dressing won’t survive the thaw.
Low-Calorie Coleslaw Recipe FAQs
Can I make low-calorie coleslaw without mayo and have it still taste creamy?
Yes, and honestly you won’t miss it. Nonfat plain Greek yogurt creates a thick, creamy dressing with a pleasant tang that works just as well as mayo, sometimes better. The trick is to mix the dressing in a separate bowl first and let the finished slaw chill for at least 20 minutes before serving. That rest time is what brings everything together.
Cabbage naturally releases moisture over time, especially once it’s been dressed. It’s not a sign something went wrong; it’s just how cabbage behaves. To keep things from getting soggy, store the dressing and vegetables separately if you’re making it ahead, and combine them closer to serving. If it does get a little watery, just drain the liquid and stir in a fresh tablespoon of Greek yogurt to pull the dressing back together.
Is this healthy coleslaw good for weight loss?
This low-calorie coleslaw is one of the better sides you can have in your corner. At 40 calories and 3 grams of protein per serving, you’re getting a generous, filling portion without putting a dent in your calorie budget. The volume is the win here because a big bowl of crunchy vegetables keeps you satisfied in a way that a small portion of something heavier just doesn’t. Pair it with a lean protein like my Instant Pot BBQ Chicken, and you have a complete, balanced meal that actually feels like enough.
Serving Suggestions
This slaw is one of those sides that plays well with almost everything. It’s bright and crunchy enough to cut through something rich, and light enough that it doesn’t compete with whatever’s on the main plate.
I love it alongside ranch pork chops where the creamy herby flavors play off the tangy dressing, or with baked halibut and healthy coconut shrimp.
Even something as simple as lemon garlic chicken thighs or simple turkey meatloaf gets a little more interesting with a scoop of this on the side.
More Low-Calorie Salad Recipes
If you tried this Low-Calorie Coleslaw recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Low-Calorie Coleslaw
Ingredients
- 4 cups Green Cabbage, shredded
- 1 ½ cup Red Cabbage, shredded
- 1 cup Carrots, shredded
- 2 Green Onions, sliced
- ½ cup Nonfat Plain Greek Yogurt
- ½ tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 ½ tablespoons White Vinegar or Champagne Vinegar
- Pepper to taste
- Stevia to taste, or sweetener of choice
Instructions
- Add the green cabbage, red cabbage and carrots to a large mixing bowl.
- In a separate bowl, combine the Greek yogurt, lemon juice, champagne vinegar, stevia and Dijon mustard. Stir well then pour over the veggies in the large mixing bowl. Add the green onions. Toss to combine and chill 20 minutes before serving.
Notes
- Mix the dressing in a separate bowl first and taste before adding to the vegetables. Adjust tang, sweetness, and seasoning before it hits the cabbage.
- Chill at least 20 minutes before serving. This is what takes the slaw from just mixed to actually delicious.
- Make it ahead without sogginess by storing the dressing and vegetables separately for up to 3 days. Combine when ready to serve.
- If it gets watery, drain the liquid and stir in an extra tablespoon of Greek yogurt to bring the dressing back together.
- Greek yogurt varies in tartness by brand. Too tangy? Add a little more stevia. Needs brightness? A squeeze more lemon juice does it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
