Low Fat Red Cabbage Coleslaw
Brighten up your table with this refreshing Low Fat Red Cabbage Coleslaw, a lighter twist on the classic dish that’s perfect for health-conscious eaters. Packed with vibrant shredded red cabbage, sweet grated carrots, and crisp green onions, this recipe pairs crunchy vegetables with a creamy yet guilt-free dressing made from non-fat Greek yogurt, apple cider vinegar, honey, and Dijon mustard. Enhanced with celery seed, a dash of salt and pepper, and no mayo in sight, this coleslaw delivers plenty of flavor without excess fat. Ready in just 20 minutes, it’s ideal for meal prep or as a quick, chilled side dish for barbecues, sandwiches, or wraps. Healthy, delicious, and easy to make—this low fat coleslaw will be your go-to for a crowd-pleasing, nutrient-packed addition to any meal!
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Recipe Information
Ingredients
- 1 small head red cabbage
- 2 large carrot
- 3 stalks green onion
- 1 cup non-fat Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon celery seed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Remove any outer leaves from the red cabbage, then cut it into quarters. Remove the core and finely shred the cabbage using a sharp knife or a mandoline slicer. Place the shredded cabbage into a large mixing bowl.
Peel the carrots and then grate them using the large holes of a box grater or a food processor fitted with the shredding disc. Add the grated carrots to the bowl with the cabbage.
Thinly slice the green onions, both the white and green parts, and add them to the cabbage and carrot mixture.
In a small bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until well combined.
Pour the yogurt dressing over the cabbage mixture. Using clean hands or a pair of tongs, toss the ingredients together until the cabbage and carrots are evenly coated with the dressing.
Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
Before serving, toss the coleslaw again to redistribute the dressing. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve chilled as a side dish or a healthy addition to sandwiches and wraps.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 48.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2072 mg | 44% | |
*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.
