What makes this coleslaw healthy?

This healthy red cabbage coleslaw recipe is made without mayonnaise, cutting down on excess fat while still offering creaminess through Greek yogurt. It’s also packed with fiber, antioxidants, and probiotics—making it a refreshing, gut-friendly side dish.

Can I make this coleslaw ahead of time?

Yes, absolutely. You can prep the vegetables up to two days in advance and store the dressing separately. Mix everything together right before serving for the best texture.

How long will this coleslaw keep in the fridge?

Once dressed, it stays crisp and flavorful for up to 3 days in an airtight container. To extend freshness, store components separately until ready to serve.

What can I substitute for Greek yogurt?

You can use a plant-based yogurt alternative like coconut or cashew yogurt to keep it dairy-free or vegan. Just be sure it’s unsweetened and thick enough to coat the slaw.

Is this coleslaw recipe good for weight loss?

Yes, this healthy red cabbage coleslaw recipe is low in calories and high in fiber, making it a smart choice for weight-conscious meals. It pairs well with lean proteins and light mains.

Can I freeze red cabbage coleslaw?

Freezing isn’t recommended, as cabbage loses its crisp texture when thawed. It’s best enjoyed fresh or stored in the fridge for short-term us

Healthy Red Cabbage Coleslaw Recipe – 7 Powerful Benefits Inside

Description

This healthy red cabbage coleslaw recipe is crunchy, creamy, and packed with nutrition. Made with yogurt instead of mayo, it’s a light and gut-friendly side dish for any meal.

Ingredients

2 cups shredded red cabbage
1 cup shredded carrots
2 green onions, thinly sliced
1/2 cup plain Greek yogurt
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup (optional)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine shredded red cabbage, carrots, and green onions.
In a separate bowl, whisk together Greek yogurt, vinegar, mustard, maple syrup, salt, and pepper.
Pour the dressing over the vegetables and toss until well coated.
Let it chill for at least 15 minutes before serving.

Notes

For vegan version, use plant-based yogurt.
Store in the fridge for up to 3 days.
Tastes even better after a few hours as flavors meld.