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Healthy coleslaw is a light, refreshing, nutrient-packed side dish that pairs well with almost any meal. It offers the perfect balance of crunch, creaminess, and tangy flavor without the heaviness of traditional mayonnaise-based coleslaw.
But let’s be honest—traditional coleslaw can be a bit much, often loaded with mayonnaise and sugar. That’s why this recipe is a game-changer! Made with fresh, wholesome ingredients like shredded cabbage, crunchy seeds, and a creamy Greek yogurt dressing, it delivers all the flavor and texture of classic coleslaw in a healthier way. Whether served at a summer BBQ, alongside a cozy dinner, or as part of a quick lunch, this version is both delicious and nourishing.
Why We Love This Healthy Coleslaw
Our family makes this salad a few times per week—it’s just that easy and tastes amazing! Even the kids love it and help out with the mixing, which makes it a fun and simple dish to prepare together. I also love how versatile it is; you can pair it with almost anything, and it works for every season!
Here’s why this healthy coleslaw is a staple in our home:
- Light & Refreshing – No heavy mayo, just a creamy, tangy dressing.
- Nutrient-Dense – Packed with fiber, protein, and healthy fats from the mix of seeds.
- Quick & Easy – Simple ingredients, minimal prep, and ready in minutes.
- Family-Friendly – The kids help make it, and they actually love eating it too!
- Versatile – Great as a side dish, in sandwiches, or even as a topping for grain bowls.
Why This Coleslaw is Extra Healthy
Not only is this coleslaw tasty, but it’s also full of ingredients that your body will love. Here’s what makes it a healthier alternative to traditional coleslaw:
- No Mayo – Greek yogurt provides creaminess and a protein boost, without excess fat.
- Superfood Seeds – Pumpkin, sunflower, and hemp seeds add protein, fiber, and essential fatty acids.
- Naturally Sweetened – Honey or maple syrup adds a hint of sweetness without refined sugar.
- Apple Cider Vinegar Boost – A natural probiotic, apple cider vinegar supports digestion and gut health.
- High In Protein – The Greek yogurt can also be swapped with Skyr, which is super high in protein and makes this coleslaw even more filling!
Ingredients You’ll Need
This coleslaw comes together with just a handful of fresh, wholesome ingredients:
Base Ingredients:
- 4 cups shredded cabbage (green, red, or a mix)
- 1 cup shredded carrots
Crunch & Nutrition Boost:
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp hemp seeds
Creamy Dressing:
- ½ cup Greek yogurt (or Skyr for extra protein!)
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- Salt & pepper, to taste
(Tip: I always keep a jar of mixed seeds in my pantry—it’s an easy way to add texture and nutrition to meals!)
Step-by-Step Instructions
1. Prep the Veggies
- Start by shredding the cabbage and carrots. You can do this with a sharp knife, a box grater, or a food processor.
- (Personal tip: If you’re short on time, pre-shredded coleslaw mix from the store works too!)
2. Make the Dressing
- In a small bowl, whisk together Greek yogurt (or Skyr), olive oil, apple cider vinegar, honey (or maple syrup), minced garlic, salt, and pepper.
- Taste and adjust as needed—add more vinegar for tang, or a little extra honey if you like a sweeter touch.
3. Assemble the Coleslaw
- In a large mixing bowl, combine the shredded cabbage and carrots.
- Pour the dressing over the veggies and toss until everything is evenly coated.
- Sprinkle in the pumpkin seeds, sunflower seeds, and hemp seeds, giving it a final mix.
(Pro tip: Let the coleslaw sit for 15–30 minutes before serving. This allows the flavors to blend beautifully!)
Deb’s Tips
Over the years, I’ve found a few simple tricks that make all the difference when preparing coleslaw. First, always shred the cabbage as finely as possible—this helps it absorb the dressing and prevents it from being too tough. If time allows, I like to let the cabbage sit with a little salt for 10 minutes before mixing in the dressing; it draws out excess moisture and keeps the coleslaw crisp.
Also, if you want extra crunch, lightly toast the seeds before adding them in—it brings out their nutty flavor! And if you’re making coleslaw ahead of time, keep the dressing separate and toss it just before serving to avoid any sogginess. (I personally love adding a handful of dried cranberries for a pop of sweetness—it’s such a great contrast to the tangy dressing!)
Healthy Coleslaw Serving Ideas & Variations
One of the things I love most about this healthy coleslaw is how versatile it is! It pairs perfectly with so many meals, making it a staple in our home. I often serve it alongside my Buffalo Burgers for a fresh contrast to the bold, spicy flavors, or with Easy Smoked Chicken for a light and refreshing side.
It also works beautifully with my Pesto Stuffed Chicken Breast, adding just the right amount of crunch to balance out the creamy, herby filling. If you’re looking for a plant-based option, try it alongside Stuffed Portobello Mushrooms—the coleslaw’s crisp texture complements the savory mushrooms so well!
For seafood lovers, it’s a great fresh side dish! Try it with our family favorite, Bloody Mary Salmon, bringing a cool crunch to the rich, spiced fish. And if you’re in the mood for cozy comfort food, serve it with Braised Chicken and Leeks with Potatoes to add a light and refreshing contrast to the hearty dish. No matter how you serve it, this coleslaw is a simple way to add to any meal!
Storage Tips
This coleslaw is best when fresh, but you can store leftovers for later:
- Refrigerator: Store in an airtight container for up to 3 days.
- Keep it Crisp: If making ahead, store the dressing separately and mix before serving.
- Meal Prep Tip: Prep the veggies and dressing in advance, then toss together just before eating.
(I like to make a double batch and keep the dressing in a separate jar—it makes lunch prep so much easier!)
More Delicious Salads
- Sautéed Green Bean Salad with Goat Cheese and Toasted Almonds
- Pesto Potato Salad
- Tomato Mozzarella Basil Salad With Balsamic
Reader Questions
Absolutely! Traditional coleslaw is often high in fat and sugar due to heavy mayonnaise and added sweeteners. This recipe replaces mayo with protein-rich Greek yogurt and uses natural sweeteners like honey or maple syrup. Plus, the addition of seeds boosts fiber and healthy fats, making it a much healthier option.
Greek yogurt is one of the best alternatives to mayonnaise because it provides creaminess without excess fat while adding protein and probiotics. Another great option is Skyr, which is even higher in protein and lactose free. If you’re looking for a dairy-free alternative, coconut yogurt works well too!
Coleslaw becomes watery when cabbage releases moisture after being mixed with dressing. To prevent this, lightly salt the shredded cabbage and let it sit for about 10 minutes before adding the dressing. This draws out excess water while keeping the cabbage crisp. Also, storing the dressing separately and mixing it right before serving helps maintain the texture.
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Ingredients
For the Coleslaw
- 4 cups cabbage shredded – green, red, or a mix
- 1 cup carrots shredded
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp hemp seeds
For the Dressing
- ½ cup Greek yogurt or Skyr for extra protein
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 clove garlic minced
Instructions
- Finely shred the cabbage and carrots using a sharp knife, box grater, or food processor. (For extra crispness, sprinkle the cabbage with a little salt and let it sit for 10 minutes before assembling.)
- In a small bowl, whisk together Greek yogurt (or Skyr), olive oil, apple cider vinegar, honey (or maple syrup), minced garlic, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the shredded cabbage and carrots. Pour the dressing over the veggies and toss well to coat.
- Sprinkle in the pumpkin seeds, sunflower seeds, and hemp seeds, then mix again.
- For the best flavor, allow the coleslaw to rest for 15–30 minutes before serving so the flavors can meld.
Notes
- Shred finely – The thinner the cabbage, the better it absorbs the dressing and stays tender.
- Salt the cabbage first – Let it sit for 10 minutes with a sprinkle of salt to draw out excess moisture and keep it crisp.
- Toast the seeds – Lightly toasting the pumpkin and sunflower seeds brings out their nutty flavor and adds even more crunch.
- Adjust the dressing – Taste and tweak! More vinegar for tang, extra honey for sweetness, or a pinch more salt for balance.
- Keep dressing separate – If making ahead, store the dressing separately and mix just before serving to prevent sogginess.
- Make it heartier – Swap Greek yogurt for Skyr for an extra protein boost, or toss in chickpeas or shredded chicken for a more filling salad.
- Mix in extra flavors – Dried cranberries, chopped apples, or even a handful of fresh herbs like parsley or cilantro take this coleslaw to the next level!
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- Store in an airtight container in the fridge for up to 3 days.
- If meal prepping, keep the dressing separate and mix before eating.
