I make this coleslaw recipe when I crave crisp color and quick prep. It tastes bright and clean, so we call it our coleslaw recipe healthy. I pair it with simple healthy breakfast, simple healthy chicken recipes, simple healthy desserts, and simple healthy lunches. Try this homemade coleslaw recipe tonight.
Table of Contents
- 1 Key Takeaways
- 2 Easy Simple Healthy Coleslaw Recipe
- 3 Ingredients for Simple Healthy Coleslaw
- 4 How to Make Simple Healthy Coleslaw
- 5 Tips for Making Simple Healthy Coleslaw
- 6 Making Simple Healthy Coleslaw Ahead of Time
- 7 Storing Leftover Simple Healthy Coleslaw
- 8 Try these side dishes next
- 9 Simple Healthy Coleslaw
- 10 Nutrition
1) Key Takeaways
I keep this slaw light crisp and bright. We use a yogurt base so the texture stays creamy without feeling heavy. Fresh cabbage brings snap. Carrots add sweet crunch. Apple cider vinegar lifts the flavor. A small swirl of maple rounds the edge. The bowl lands on the table fast which helps on a busy night.
Linda shares this for Cook Daily Recipe and we test it often at home. We pair it with grilled chicken or a veggie burger and it never fights for space. The mix holds well so lunch the next day still tastes fresh. If you like a no fuss side that earns its keep you will like this one.
We aim for balance. Tangy meets sweet. Soft meets crisp. Simple prep meets clean finish. You can shred by hand or use a slicer. You can swap herbs to suit your mood. The method stays steady which means you win on repeat.
2) Easy Simple Healthy Coleslaw Recipe
I reach for this coleslaw recipe when dinner needs color and lift. I say coleslaw recipe twice to make the plan clear and to anchor the flavor in your head. The bowl builds fast and the fork keeps going back for more. No stress. No mess. Only cool crunch and a clean finish.
We start with two kinds of cabbage for contrast. Green brings mellow bite. Red brings a little pepper and a lot of joy on the plate. Carrots bring a touch of sweet that plays well with the tang. The dressing stays light with Greek yogurt and a splash of vinegar which makes a healthy coleslaw recipe feel easy to love.
I grew up at potlucks where slaw sat next to ribs and corn. That slaw felt heavy so I skipped it. This batch changed my tune. It tastes fresh. It wakes up rich food. It stands on its own at lunch with a slice of toast. If you crave a homemade coleslaw recipe that fits many plates this one does the job.
3) Ingredients for Simple Healthy Coleslaw
Green cabbage I slice it thin for soft ribbons that still keep bite. The mild taste lets the dressing shine and gives the bowl a steady base.
Red cabbage I shave a smaller heap for color and snap. It adds a gentle pepper note and keeps the mix lively without stealing the scene.
Carrots I grate them for small strands that tuck through the cabbage. Their natural sweet tone balances the tang of the vinegar.
Green onions I slice them thin for a fresh bite. The mild heat wakes the dressing and makes each forkful feel awake.
Fresh cilantro I chop a handful for a bright herbal lift. Parsley works if cilantro is not your thing. Either way the greens add life.
Plain Greek yogurt I use it for body and light cream. It binds the dressing without heavy flavor and keeps the mix cool.
Apple cider vinegar I splash it in for clean tang. It sharpens the cabbage and makes the salad taste awake and clear.
Dijon mustard I whisk in a small spoon for gentle heat and grip. It helps the dressing cling to the strands so flavor stays even.
Pure maple syrup I add a touch to round the vinegar. The taste reads as balance not sweet. Honey can work in a pinch.
Celery seed I like the classic deli note it brings. A little goes far and gives the bowl a quiet nostalgic pull.
Kosher salt I start with a small pinch and adjust near the end. Salt wakes the crunch and steadies the tang.
Black pepper I grind it fresh for a soft warm edge. It sits in the background and lets the veggies lead.
Extra virgin olive oil I stream it in to finish the dressing. It smooths the yogurt and gives the slaw a light sheen.
4) How to Make Simple Healthy Coleslaw
Step 1 Place green cabbage red cabbage and carrots in a wide bowl. Add green onions and cilantro. Toss with clean hands to mix the colors and spread the strands.
Step 2 In a jar whisk yogurt apple cider vinegar Dijon maple celery seed salt and pepper. When smooth stream in olive oil and keep whisking. The dressing should look glossy and light.
Step 3 Pour half the dressing over the veggies. Use tongs to lift and turn the strands until they look coated but not soaked. Taste a strand and add more dressing if the bite feels dry.
Step 4 Let the bowl sit for ten minutes. The cabbage will relax a little yet keep crunch. Taste again and add a pinch of salt or a splash of vinegar if you crave more pop.
Step 5 Serve cold. For a party chill the bowl and toss once more before it hits the table. The coleslaw salad will sit well next to grilled food and sandwiches.
5) Tips for Making Simple Healthy Coleslaw
Shred thin to get tender bite. A knife works fine. A mandoline gives even strands. Aim for ribbons that bend not chunks that fight the fork.
Season with a light hand first then taste and adjust. Cabbage opens up as it rests. Salt shows more later so start small and build.
Keep the dressing in check. You want a gentle coat not a pool at the bottom. If you overshoot toss in a pinch of cabbage to balance.
For a creamy slaw mix in a spoon of extra yogurt near the end. For a sharper edge add a short squeeze of lemon. For tacos try the best coleslaw for fish tacos twist with extra cilantro and lime.
6) Making Simple Healthy Coleslaw Ahead of Time
I like to prep the veggies early. Shredded cabbage and carrots keep in a sealed bag with a dry towel. The towel catches moisture and guards the crunch.
Keep the dressing in a jar on the cold shelf. Shake before you pour since yogurt and oil can part ways in the fridge. Dress close to serving time for the best snap.
If you need longer hold time dress the slaw lightly. Right before the meal add a small splash more and toss. This trick keeps a healthy coleslaw recipe crisp for picnics and potlucks.
7) Storing Leftover Simple Healthy Coleslaw
Leftovers rest well for two to three days. I pack them in a tight container so the crunch stays true. The flavor deepens by day two which makes lunch easy.
If the mix feels dry on day two add a small spoon of yogurt or a splash of vinegar. Toss and taste. The strands wake up again and the bowl looks bright.
We like this with pulled chicken or a veggie wrap. It rides well in a cooler and plays nice at the beach. Simple food travels best and this coleslaw recipe proves it.
8) Try these side dishes next
9) Simple Healthy Coleslaw
Coleslaw Recipe Simple Healthy Crunch by Linda
Ingredients
For the Slaw
- 6 cups thin sliced green cabbage
- 2 cups thin sliced red cabbage
- 2 large carrots grated
- 3 green onions sliced
- 2 tablespoons chopped fresh cilantro optional
For the Dressing
- 3 tablespoons plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon celery seed
- 1 2 teaspoon fine salt
- Fresh ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Add the cabbage carrots green onions and cilantro to a large bowl.
- Whisk the yogurt vinegar mustard maple syrup celery seed salt and pepper until smooth then whisk in the olive oil.
- Pour the dressing over the slaw and toss with tongs until the veggies look glossy and light.
- Let the bowl rest for 10 minutes so the cabbage softens a touch then taste and add a pinch of salt if needed.
- Serve cold. For more tender crunch cover and chill for 1 hour.
10) Nutrition
One cup gives a smart balance of fiber and light protein from the yogurt. Calories sit on the lower side for a side dish. Sodium stays moderate when you season with care. The bowl brings color and crunch which means many phytonutrients in simple form.
We run this often for family meals and for site tests on Cook Daily Recipe with this link for you https www dot cookdailyrecipes dot com. Values can shift based on salt level and the size of your cups which is normal in home kitchens. Use the info as a guide not a rule.
If you need a dairy free path use a plant based yogurt and the numbers will shift a touch. The method stays the same and the taste stays bright. That flexibility makes this dish a fit for many tables.
Written by Linda for Cook Daily Recipe
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