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Coleslaw made with Greek yogurt, apple cider vinegar and healthy nuts in a stone bowl.

Heathly Coleslaw

This healthy coleslaw is fresh, crunchy, and packed with flavor, featuring shredded cabbage, carrots, and a creamy Greek yogurt dressing with a touch of apple cider vinegar and honey for the perfect balance of tangy and sweet!
Prep Time: 15 minutes
0 minutes
Total Time: 15 minutes
Course: lunch & dinner meals, Salad, soups & salads
Cuisine: American, Canadian
Keyword: coleslaw, healthy coleslaw
Servings: 6 servings
Calories: 99kcal

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

Tips and Substitutes
Over the years, I’ve found a few simple tricks that make all the difference when making coleslaw:
  • 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!
Storage
    • Store in an airtight container in the fridge for up to 3 days.
    • If meal prepping, keep the dressing separate and mix before eating.

Nutrition

Serving: 1serving | Calories: 99kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 228mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3636IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Let us know how it was!