Healthy Coleslaw with Greek Yogurt

4.72 from 84 votes
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Healthy coleslaw recipe made with a homemade nonfat Greek yogurt dressing. A colorful combination of fruits and vegetables in this crunchy salad. A nutritious side dish for those warm summer days!

Healthy Coleslaw with Greek Yogurt

How to make a healthy coleslaw

A healthy coleslaw recipe is essential for warm summer days and gatherings. I love rainbows, especially when they are in my bowl! What do I mean? I honestly believe that if you can incorporate a vibrant variety of fruits and vegetables into your diet, you can reap the nutritional benefits with each bite.

I didn’t always eat this way. I grew up eating a lot of macaroni and cheese which I still enjoy! However, my overall diet is much more balanced now. Working for a nutrition company, I’ve learned a lot about phytonutrients. Those natural nutrients that can only be found in plants and are beneficial to human health. That’s why it’s so great to incorporate them into your meals every day.

Eating fresh fruits and vegetables doesn’t have to be boring and bland. This healthy coleslaw recipe is packed with fresh cabbage, carrots, peppers, corn, mango, and avocado. Just grab a cutting board and your favorite chef’s knife and let’s get chopping!

A small white bowl of healthy coleslaw dressing made with nonfat greek yogurt

Salad Ingredients

It’s about using the freshest produce you can find like red bell peppers, Napa and red cabbage, carrots, grilled corn, mangos, mint, and avocado. All of the ingredients bring something awesome to the mix, sweetness, crunch, earthy and creamy.


Coleslaw gets a bad rap because it’s usually overly drenched in heavy mayonnaise-based dressing. For a healthier but still creamy recipe, I substitute the mayo with high protein non-fat Greek yogurt. Dijon mustard, lemon juice, paprika, honey, and chili pepper mixed together then create the tasty dressing.

It’s so much more enjoyable eating healthy when your food is so beautiful! The wonderfully creamy dressing brings all of these fine ingredients together for an addicting wholesome salad.

Coleslaw ingredients sliced and chopped up in a white bowl before being mixed together

Just a quick toss right before serving and you are ready to dive into this delicious dish. This version is a nice spin on your traditional coleslaw recipe. I know I’ll be bringing this salad to the next picnic or potluck this summer!

How long is it safe to serve perishable food that has been sitting out?

It’s important to practice proper food safety when serving your guests. Try to keep your food chilled when you transport, at 40°F or below, with an insulated cooler filled with ice or ice packs. I would recommend waiting to mix the dressing and salad together when you are ready to serve, so it stays fresh longer. As a general rule, discard perishable items that have not been chilled or either kept warm after 2 hours. If it’s sweltering, or above 90°F, do not let food sit out for more than 1 hour. Check out more information on my food safety tips for your next picnic or barbecue!

Healthy Coleslaw with Greek Yogurt

Healthy coleslaw recipe made with a homemade nonfat Greek yogurt dressing. A nutritious side dish for those warm summer days!
4.72 from 84 votes
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings 6 servings
Course Side
Cuisine American



  • 1 cup red cabbage, thinly sliced
  • 1 cup green napa cabbage, thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • ½ cup carrots, shredded
  • 1 ear of corn, cooked and kernels removed, or 1 cup canned
  • 1 mango, peeled and cut into slices
  • 1 avocado, thinly sliced
  • 8 mint leaves, fresh, thinly sliced
  • zest of 1 lemon


  • ½ cup nonfat Greek yogurt
  • 3 tablespoons whole grain mustard, or Dijon
  • 1 ½ teaspoons lime juice, plus zest
  • 1 tablespoon honey
  • teaspoon chili pepper, ground, more to taste
  • kosher salt, to taste
  • black pepper, to taste


  • In a large bowl, combine cabbage, bell pepper, carrot, corn kernels, and mango. Add avocado and mint leaves.
  • In a small bowl, whisk together yogurt, mustard, lime juice, honey, and chili pepper. Season with salt and pepper as desired.
  • Gently mix the dressing into the coleslaw until combined. Refrigerate if not consuming immediately.

Nutrition Facts

Serves: 6 servings
Calories 105kcal (5%)Carbohydrates 18g (6%)Protein 3g (6%)Fat 4g (6%)Saturated Fat 0.5g (3%)Polyunsaturated Fat 1gMonounsaturated Fat 2gCholesterol 1mgSodium 176mg (7%)Potassium 282mg (8%)Fiber 3g (12%)Sugar 9g (10%)Vitamin A 3400IU (68%)Vitamin C 81.7mg (99%)Calcium 40mg (4%)Iron 0.5mg (3%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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12 Comments Leave a comment or review

  1. Sandy says

    Just to point out, you say you substitute mayo “for” greek yogurt, but you mean to say you substitute mayo “with” greek yogurt.

  2. Mark Vitacca says

    Such a great alternative recipe. I’ve shared it around work and it’s a big hit. Christmas in Australia can get really hot so this will be a lovely refreshing side.

  3. Ela says

    Didn’t have any mango and used apple instead. Worked really well, the salad was delicious and devoured by the family. Will definitely try with mango as the mango season is just starting now.

  4. Alison says

    I made this on July 4 and served it with hotdogs and your potato salad. I gave some slaw leftovers to my vegetarian neighbor, and she loved it so much she said she’d pay me to make more! (I told her I’d do it for free — gotta take care of a great neighbor!)

    • Jessica Gavin says

      Hi Judith! Do you mean if you use mayo instead of yogurt? If sitting out, no more than 2 hours before you have to refrigerate or discard, no matter if you use mayo or yogurt.

  5. Mary Anne Lamb says

    I made this cole slaw for Christmas lunch with the extended family and it was a huge hit – it was everyone’s favourite salad!

  6. Tra dada says

    I love that you use the mango and honey to substitute for the sweet tang that the heavy mayonnaise dressing is famous for. We don’t need all that fat to get all this flavor! Great recipe