7 Day Coleslaw Lite Eating
Brighten up your meals with the refreshing crunch of "7 Day Coleslaw Lite Eating," a vibrant and healthy twist on a classic dish! Packed with shredded green and red cabbage, crisp carrots, diced red bell pepper, and zesty green onions, this coleslaw is as visually appealing as it is nutritious. The creamy dressing, made with tangy Greek yogurt, apple cider vinegar, honey, and a hint of Dijon mustard, delivers a light and flavorful coating without the heaviness of traditional mayo-based options. Ready in just 20 minutes and bursting with fiber and vitamins, this coleslaw can be prepped ahead and enjoyed as a versatile side dish or a quick, guilt-free snack throughout the week. With its ability to stay fresh for up to 7 days in the fridge, it’s the perfect make-ahead recipe for meal prep enthusiasts or anyone seeking healthy, low-calorie options.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 0.5 medium head Red cabbage
- 3 large Carrots
- 1 large Red bell pepper
- 5 stalks Green onions
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Celery seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Remove the outer leaves from the green and red cabbages, then slice them into thin shreds using a knife, mandoline, or food processor. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Dice the red bell pepper into small pieces and finely slice the green onions. Add both to the mixing bowl with the other vegetables.
In a separate small bowl, prepare the dressing. Whisk together the plain Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, and black pepper until smooth and well-combined.
Pour the dressing over the vegetable mixture and toss thoroughly to ensure all the vegetables are evenly coated.
Cover the mixing bowl with plastic wrap or transfer the coleslaw to an airtight container. Let it chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve as a side dish or enjoy as a light meal. Store any leftovers in an airtight container in the refrigerator for up to 7 days.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 62.6 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2950 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
