This is an updated version of classic coleslaw. You won’t miss the fat and calories found in typical mayonnaise-based coleslaws.
Coleslaw is one of those summer dishes that you either love it or hate it. I have always hated it (shocking I am sure) but I realize that I never liked it b/c it was swimming in unhealthy mayonnaise. Just for the record, even before I began my healthier lifestyle many years ago, I have always despised mayonnaise. In my opinion, creamy mayo smells and tastes gross. When I was writing The Greek Yogurt Cookbook, I knew this was my chance to recreate all of those dishes I didn’t like because of mayo (or cream cheese, cottage cheese, and soft cheese BLECH!) And here you have it, a creamy HEALTHY coleslaw that tastes delicious. So much that my 7 year old asked for a THIRD serving the first time I made it!
One serving of my coleslaw is only 55 calories whereas the typical version has close to 300 calories! YIKES.
Don’t just use any type of apple cider vinegar. Look for one that is raw and organic. Studies show that apple cider vinegar can help support the immune system, help rid your body of toxins, and possibly even help with weight loss. My all time favorite apple cider vinegar is Bragg. I use all the time in dressings as well as drink it at least once a day (1-2 tablespoons diluted in 4-6 ounces of water) to help with digestion and support my immune system. And laugh all you want, but I bring it with me wherever I go (friends and family can attest to that) and rarely go 2 days without taking it. I am NOT one of those people that say it tastes great, it takes time to get used to but the benefits are totally worth it. And my kids love the crazy faces I make when I drink it. It’s fun for all. Seriously, just try it!
- 1 pound shredded white cabbage
- 1⁄2 cup shredded carrots
- 13⁄4 cups nonfat plain Greek yogurt
- 1⁄2 cup apple cider vinegar
- 1⁄4 cup unrefined sugar
- 1 tablespoon Dijon mustard
- 3 tablespoons dried minced onion
- In a large bowl, combine the cabbage and carrots.
- In a medium bowl, combine the remaining ingredients.
- Pour the Greek yogurt mixture over the cabbage and carrots. Mix well and chill for 30 minutes before serving.
I have also made this as a broccoli cole slaw which also tasted delicious. I just used shredded broccoli instead of cabbage (let’s keep it real here, you can easily buy the bagged pre-made kind!) and it was also a hit with everyone.
What is your favorite summer side dish that you’d like to see lightened up? Remember, The Greek Yogurt Cookbook is for sale on Amazon and all major book stores. You can also buy one from my blog (take a look a the upper right hand corner) and I will happily sign it for you! 🙂 Have a great day!