The Easiest Healthy Coleslaw
If your only experience with coleslaw is that which is served from a food cart or from a fast food restaurant or diner, then the thought of the word coleslaw likely brings forth a very soupy, sloppy, and not particularly appetizing image to mind. In this recipe for homemade vegetarian-friendly coleslaw, we get more of a crunchy, cool, result from our slaw. Suffused with vinegar tang, this coleslaw has nothing to do with those soupy, mayo-drenched, over sweetened versions you find in most supermarket deli cases and is almost unrecognizable in comparison. It goes great as a side, but also perfect for topping sandwiches. And to top it all off (pun intended), this version of coleslaw holds back on the mayo and other fatty ingredients added to most store-bought versions and the result is that it is less calories than you'd get by ordering it at Friendly's.
Nutrition: 130 calories, 8 g fat (1 g saturated), 200 mg sodium
2 Tbsp Dijon mustard
2 Tbsp 2% Greek yogurt
2 Tbsp vinegar (red wine, white wine, or apple cider)
2 Tbsp canola oil
Salt and black pepper to taste
1⁄2 head green cabbage, very thinly sliced
1⁄2 head red cabbage, very thinly sliced
3 carrots, cut into thin strips
1 tsp fennel seeds
How to Make It
- Mix the mustard, Greek yogurt, and vinegar in a bowl.
- Slowly whisk in the oil. Season with salt and pepper.
- Combine the cabbages, carrots, fennel seeds, jalapeños (if using), and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper.
Eat This Tip
So now that you've got some healthy coleslaw, what are you going to put it on? Coleslaw classically is paired with a hot dog (or two), but to keep your meal a healthy one, you'll want to be careful about the kind of meat you choose. That doesn't mean you have to cut out the franks all together, but when you're selecting the brand make sure to pick brands that make their ingredients clear and don't add a bunch of extra artificial flavors. Wellshire Farms and Oscar Meyers are both great options that are readily available in more grocery stores.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
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