realistic recipes for a nutritious kitchen

Clean Eating Coleslaw (Video)

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Remember those Sweet and Smokey Turkey Burger I posted at the beginning of the week?

Well this is the recipe that I served them with… a super simple, super light Coleslaw.

What makes this coleslaw so lite you ask?  Well that my friends, is all about the Greek yogurt.

It’s no secret these days that fat-free (or low-fat) Greek yogurt is a great way to lighten up just about any recipe that calls for mayo or sour cream!  It’s already strained so most of the water is drained out leaving us with a very rich and creamy yogurt that is thick enough to coat the cabbage in this slaw.

Now if you wanted to ease your way into this clean eating slaw, you could certainly do a 50/50 combo of the yogurt and some mayo.  This is a great option for anyone who wants to keep it light but isn’t not 100% ready to give up their mayo (which I completely relate to and often travel this road myself).

As for the sugar, feel free to sub in some agave or honey if you prefer.  I just so happened to have some organic sugar sitting right on the counter and so into the slaw it went.  It’s only a teaspoon so I don’t think you can go wrong with whatever sweetener you choose!

Clean Eating Coleslaw

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients:

  • 1 small head of cabbage, thinly sliced (About 10 cups)
  • 1/3 cup chopped scallions
  • 2 grated carrots
  • 1 clove of garlic, minced
  • 2 tbsp apple cider vinegar
  • ½ cup of plain fat free Greek yogurt
  • 2 tsp Dijon mustard
  • 1 tsp sugar
  • Salt and pepper to tatse

Directions:

In a large bowl combine cabbage, scallions, and carrots.

In a separate smaller bowl, mix together the garlic, vinegar, yogurt, mustard and sugar.

Toss dressing over the cabbage mixture and combine well.  Season with salt and pepper and enjoy.

Makes 8 - 3/4cup servings.

Nutritional Analysis

Nutrients per 3/4-cup: Calories: 48; Total Fat: 0.3g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 9.6g; Dietary Fiber: 3.1; Sugars: 6.2g; Protein: 3.2

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7 Responses to “Clean Eating Coleslaw (Video)”

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    1
    Kim — May 23, 2011 @ 9:46 am

    LOVE this recipe! Just whippd it up for the first BBQ dinner of the year! Got the BBQ out from it’s hibernation, it’s a long weekend (I live in Canada) and the family is going to love this dish. It’s so great how we can make “forbidden” and “fat-laden” foods that we all love but stay away from..healthy and delicious!

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    2
    Mike in Indiana — March 11, 2012 @ 7:48 am

    Hello. I found this recipe on Pinterest and am about to give it a go! I just plopped a big ol’ BBQ pork roast in the crock pot and this looks to be the best (healthy) slaw with greek yogurt to have along side (or on top of) our pulled pork sandwiches. Thank you for posting this recipe!

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    3
    Marcel Prenz — May 29, 2012 @ 4:14 am

    Hi Dani;-) I must say I love your website and cool videos easily explained. I am a gourmet through and through. Your Cole slow salad originates originally from England so I’ll try safe. As a trained chef with more than 20 years of professional experience, I am very impressed with your recipes. I’ll keep an eye on. I wish you continued success. Taste Greetings from Switzerland

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    4
    Lisa H. — June 20, 2012 @ 3:53 pm

    This is absolutely wonderful. Only thing I changed was sugar sub. Other than that I wouldn’t change a thing!

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    5
    Shanna — April 1, 2013 @ 11:06 am

    Thanks for the recipe, I’ve been looking for a clean coleslaw dressing. I used honey instead of sugar and it came out nicely. However I would like to point out that you really shouldn’t take all of the fat out of this dressing since cabbage is a rich source of vitamin K, which is fat soluble (meaning you must consume it with some fat in order to absorb it). You’ll be doing yourself a favor to either leave a little mayo in the dressing or use a part fat yogurt so that you’re able to absorb all the wonderful vitamin k in your coleslaw.

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      5.1
      Dani — April 1, 2013 @ 12:45 pm

      Good to know, thanks for the info. I usually serve my slaw with some form of protein, which usually has a good dose of fat it in – so hopefully tht does the trick. But with that being said, I’m all for a heart dollop of good old fashioned mayo;)

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    6
    Susie — April 9, 2013 @ 6:56 pm

    Dani, I made this today. I did add mayo Couldn’t keep my fork out of it! Just had to let you know. Going to try the broccoli garlic recipe for and evening “popcorn”. Susie

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