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 lite 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 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).
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
- 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, and mustard.
- Toss dressing over the cabbage mixture and combine well. Season with salt and pepper and enjoy.
Kim
May 23, 2011 at 9:46 amLOVE 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!
Mike in Indiana
March 11, 2012 at 7:48 amHello. 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!
Marcel Prenz
May 29, 2012 at 4:14 amHi 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
Lisa H.
June 20, 2012 at 3:53 pmThis is absolutely wonderful. Only thing I changed was sugar sub. Other than that I wouldn’t change a thing!
Shanna
April 1, 2013 at 11:06 amThanks 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.
Dani
April 1, 2013 at 12:45 pmGood 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;)
Susie
April 9, 2013 at 6:56 pmDani, 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
Susan
July 4, 2014 at 8:56 pmDid you use granulated white sugar? I thought that was to be avoided?
Susan
Dani
July 9, 2014 at 1:32 pmWhite sugar is to be avoided most of the time but I like to use a tsp. in this recipe to round it out. It’s such a tiny amount I don’t mind it BUT it can easily be omitted.
Jo Hopkins
July 1, 2015 at 12:03 amWhat could I use as a substitute for the Greek yogurt as I’m lactose-intolerant? Thanks!
Dani
July 2, 2015 at 4:45 amYou can use some good old fashioned mayo:)
Rose
September 21, 2015 at 10:12 amTht coleslaw sounds delicious,just made coleslaw d traditional way but I will be trying yours soon.thnks for the recipe
Tina
January 6, 2016 at 12:42 pmGreek Yogurt? Interesting, I wonder how that would do in something like sour cream enchiladas.
Debs
March 6, 2016 at 9:41 amHi Dani, today I finally tried this recipe. I also add in mayo because this is my first self made salad (in Malaysia salad is not our main dish) that I felt satisfied with! Thanks for this recipe, made me enjoy my meal. How long will this coleslaw can hold until it goes spoilt? 🙂
Dani
March 7, 2016 at 1:15 amYum! So happy you were satisfied 🙂 The coleslaw will last a few days in the fridge.
Mary Lee Lux
June 24, 2017 at 8:21 pmHi Dani, looking forward to trying this dressing as I have a package of slaw mix here. How much sugar did you use as I do not see it in the ingredients? And here is a cabbage salad recipe I use from a Church family. Shred 1/2 head of green cabbage, slice, or chop 3 or 4 green onions, finely chop 6 or 8 red radishes, chop a tomato or two when in season and bind all with mayonnaise. Goes with any style meal. I’ll have to try this using 1/2 mayo and 1/2 Greek yogurt as I want to use less and less mayo but I really like the taste it gives.