Creamy Skinny Coleslaw Recipe (2024)

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By: The Chunky Chefpublished: 05/01/2018

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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!

Creamy Skinny Coleslaw Recipe (1)

Creamy Skinny Coleslaw Recipe (2)

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.

Creamy Skinny Coleslaw Recipe (3)

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.

Creamy Skinny Coleslaw Recipe (4)

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 (5)

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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

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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Calories: 34 | Carbohydrates: 6g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 13mg | Potassium 93mg | Sugar: 5g | Vitamin A: 1% | Vitamin C: 17.1% | Calcium: 3.4% | Iron: 1.1%

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.

Creamy Skinny Coleslaw Recipe (6)

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  • Skinny Pulled Crockpot BBQ Chicken

  • Coleslaw Recipe (Chick-Fil-A Copycat)

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  • Creamy Lemon Bars

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Leave a Comment

  1. Pinot says

    Unreal! Thanks for this, such a great flavor.

    Reply

  2. phylliss greene says

    i would love your ebook recipes.

    Reply

    • The Chunky Chef says

      Thank you! They’re available for purchase on this page: https://www.thechunkychef.com/books/

      Reply

    • The Chunky Chef says

      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

  3. Lyd says

    It just tasted like cabbage with yogurt: not good at all.

    Reply

  4. cindy says

    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

  5. Becky says

    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

      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

  6. Susan says

    I made dressing first and let it chill overnight. Next day I added a bag of shredded cabbage with carrots

    Reply

  7. Peggy says

    Delish will definitely make again.

    Reply

  8. Chris Codrington says

    Lovely so far will let it sit an hour or two!

    Reply

  9. Debbie says

    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

      Exactly what I was thinking too. Either Monk fruit or Organic Stevia.

      Reply

  10. Gary Balkam says

    Chunky Chef. lol Love the name. Me, I’m flat out Fluffy! (Ice Age ref)

    Reply

  11. Aislinn says

    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

  12. diane says

    im going to try this.hope i like it.
    i really miss mayo.im on plant based eating plan

    Reply

  13. Gina says

    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

      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

  14. Sarah says

    What is the serving size?

    Reply

    • Amanda says

      I don’t measure my serving sizes exactly, it’s just 1/8th of the total amount 🙂

      Reply

      • Ksthy says

        Thank you for this yummy recipe! I’ll have to figure the points but I know they are low!!

        Reply

  15. Sarah says

    I made this and love it!!! Sooo good!!

    Reply

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Creamy Skinny Coleslaw Recipe (2024)

FAQs

What is creamy coleslaw made of? ›

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Can you eat coleslaw when trying to lose weight? ›

Vinegar-based coleslaw: "Instead of using mayonnaise or creamy dressings, opt for a coleslaw made with vinegar or citrus-based dressings. These versions tend to be lower in calories and fat," Sabat tells us. Perfect!

Is low-fat coleslaw good for you? ›

Coleslaw is a great way to add fiber and vitamins to your diet. To make a healthy coleslaw, start by using low-fat or non-fat yogurt in the dressing. You can also use vinegar or lemon juice instead of mayonnaise. Add onions, celery, and herbs to the salad for extra flavor and nutrition.

What does soaking cabbage in salt water do? ›

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

What is the coleslaw sauce made of? ›

What Is Coleslaw Dressing Made Of? This creamy, mayo-based dressing uses ingredients you likely have on hand: sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise. The resulting dressing is just the right balance of sweet, tangy, creamy, and peppery!

Which is healthier potato salad or coleslaw? ›

While you're likely to put both these items on your picnic or barbecue plate in Bermuda, coleslaw is the better option. “Coleslaw is lower in fat and lower in sodium and has natural vegetables,” said Hannah Simpson, Clinical Dietitian at KEMH.

When should you not eat coleslaw? ›

Smell Test: A sour or unpleasant odor is a sign that coleslaw may have been contaminated and should not be eaten. Date Awareness: Take note of the date when the coleslaw was prepared. If it has been in the fridge for more than three to five days, it's advisable to discard it.

Is coleslaw good for your gut? ›

Improves Gut Health

Coleslaw salad is rich in fiber because of the presence of raw cabbage. The RDA of fiber for an adult is 30g per day. It can become challenging to consume this much amount of fiber per day. However, 120 g portion of cabbage is sufficient to meet 10% of daily fiber needs.

Is creamy coleslaw good for you? ›

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. The workaround: skip the mayo.

Is coleslaw good for your kidneys? ›

Low in potassium and low in cost, it's an affordable addition to the kidney diet. Raw cabbage makes a great addition to the dialysis diet as coleslaw or a topping for fish tacos. You can steam, microwave or boil it, add butter or cream cheese plus pepper or caraway seeds and serve it as a side dish.

Why add baking soda to cabbage water? ›

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

Why does my homemade coleslaw go watery? ›

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

How to know if coleslaw is off? ›

Signs to look out for might include the texture getting noticeably softer instead of crispy, any discoloration at all (areas or spots of gray or brown), and obviously anything growing on it.

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

While cabbage salad often consists only of one vegetable seasoned and dressed, coleslaw can include a few other ingredients like shredded veggies, fruits, or seasonings to give some variety to the dish. While both feature cabbage as the star of the show, the different dressings set the two apart.

What was coleslaw originally made of? ›

The roots of coleslaw recipes make their way back to ancient Rome. Roman citizens would often eat a meal featuring cabbage, eggs, vinegar, and other spices. On the other side of the globe, the Dutch founders of New York served a shredded cabbage salad. This is similar to today's 'slaw.

What is coleslaw mix made of? ›

We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard, vinegar, and black pepper.

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