20 Delicious Lowfat Coleslaw Recipes Healthy

Who says coleslaw has to be heavy on the mayo? If you’re craving that crisp, refreshing crunch without the guilt, we’ve got you covered! These 20 delicious low-fat coleslaw recipes prove that healthy can still mean flavorful—perfect for summer BBQs, quick weeknight sides, or meal prep that actually excites your taste buds. Get ready to ditch the boring salads and dig into something truly satisfying!

Creamy Greek Yogurt Coleslaw

This lighter take on classic coleslaw swaps mayo for tangy Greek yogurt, giving it a fresh, protein-packed twist without sacrificing creaminess.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, grated (about 1 cup)
• 3/4 cup plain Greek yogurt (whole milk or 2%)
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together green cabbage, purple cabbage, and carrot.
2. In a small bowl, whisk Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, kosher salt, and black pepper until smooth.
3. Pour dressing over vegetables and mix thoroughly until evenly coated. Let sit 10 minutes before serving to soften the cabbage slightly.

The yogurt dressing clings beautifully to the crisp veggies, and the hint of honey balances the tang for a slaw that’s anything but boring. Tip: For extra crunch, add 1/4 cup toasted sliced almonds right before serving.

Tangy Apple Cider Vinegar Coleslaw

This crisp, tangy slaw is a refreshing twist on the classic, with just the right balance of sweetness and zing to liven up any meal.

Ingredients:

• 1 small green cabbage, thinly shredded (about 6 cups)
• 2 large carrots, grated
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tsp celery seed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit for at least 15 minutes before serving to allow the flavors to meld.

The apple cider vinegar adds a bright, tangy punch that cuts through the richness of the mayo, while the honey keeps it from being too sharp—perfect for pairing with smoky grilled meats.

Tip: For extra crunch, refrigerate the slaw for an hour before serving.

Spicy Jalapeño Lime Coleslaw

This zesty slaw brings the heat with fresh jalapeños and a bright lime kick—perfect for topping tacos or pairing with grilled meats.

Ingredients:

• 4 cups shredded green cabbage
• 1/4 cup thinly sliced red onion
• 1 jalapeño, seeded and finely diced
• 1/4 cup chopped fresh cilantro
• 1/3 cup mayonnaise
• 2 tbsp lime juice (about 1 lime)
• 1 tsp lime zest
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded green cabbage, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together mayonnaise, lime juice, lime zest, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes to soften slightly.

The crunch of fresh cabbage against the spicy jalapeño and tangy lime makes this slaw a standout side—no one will miss the mayo-heavy versions!

Tip: For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne to the dressing.

Honey Mustard Lowfat Coleslaw

This bright, tangy slaw swaps out heavy mayo for a lighter honey-mustard dressing that still packs plenty of flavor—perfect for summer picnics or topping pulled pork sandwiches.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated (about 1 cup)
• 1/3 cup plain lowfat Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together green cabbage, red cabbage, and carrot until evenly mixed.
2. In a small bowl, whisk Greek yogurt, Dijon mustard, honey, apple cider vinegar, celery seed, kosher salt, and black pepper until smooth.
3. Pour dressing over cabbage mixture and fold gently until everything is evenly coated. Let sit 10 minutes before serving to soften the cabbage slightly.

The celery seed adds a subtle earthy crunch that plays beautifully with the sweet-and-sharp dressing—no one will miss the mayo!

Tip: For extra crunch, stir in 1/4 cup chopped toasted almonds just before serving.

Asian Sesame Ginger Coleslaw

This crunchy, vibrant slaw is a refreshing twist on the classic, with a tangy-sweet dressing that’s packed with umami depth.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 3 green onions, thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1 tsp sesame seeds
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the green cabbage, purple cabbage, carrot, and green onions.
2. In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes to soften slightly.
4. Sprinkle with sesame seeds and toss once more before serving.

The toasted sesame oil and fresh ginger give this slaw a warm, aromatic kick that pairs perfectly with grilled meats or as a standalone side. Tip: For extra crunch, add 1/2 cup of crispy chow mein noodles just before serving.

Pineapple Coconut Coleslaw

This tropical twist on classic coleslaw brings juicy pineapple and toasted coconut together for a sweet, crunchy side that’s perfect for summer BBQs or taco night.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced fresh pineapple (½-inch pieces)
• ½ cup shredded carrot
• ⅓ cup chopped cilantro
• ½ cup toasted shredded coconut
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine green cabbage, red cabbage, pineapple, carrot, and cilantro.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Fold in toasted coconut just before serving to keep it crisp.

The toasted coconut adds a nutty crunch that plays so well with the bright pineapple—every bite is a mini vacation!

Tip: For extra texture, sprinkle with chopped macadamia nuts or crispy chow mein noodles.

Avocado Lime Lowfat Coleslaw

This creamy yet light coleslaw swaps mayo for ripe avocado and tangy lime, giving it a fresh twist that pairs perfectly with summer BBQs or fish tacos.

Ingredients:

• 1 medium ripe avocado, pitted and peeled
• 3 tbsp fresh lime juice (about 1½ limes)
• 1 tbsp honey
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• ½ cup shredded carrots
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a blender or food processor, combine the avocado, lime juice, honey, Dijon mustard, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
2. In a large bowl, toss together the green cabbage, purple cabbage, carrots, and cilantro.
3. Pour the avocado dressing over the cabbage mixture and fold gently until evenly coated. Let sit for 10 minutes before serving to soften the cabbage slightly.

The avocado dressing stays vibrantly green and clings to every shred of cabbage, while the lime keeps it bright and refreshing—no soggy slaw here!

Tip: For extra crunch, add ¼ cup toasted pepitas or sunflower seeds just before serving.

Herbed Buttermilk Coleslaw

This creamy, tangy coleslaw gets a fresh twist with a handful of garden herbs, making it the perfect bright side for summer barbecues or weeknight tacos.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, and carrot.
2. In a separate bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Fold in the dill and chives.
4. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors meld.

The buttermilk dressing stays luxuriously creamy without heaviness, while the fresh herbs add a pop of color and brightness that sets this slaw apart.

Tip: For extra crunch, add a handful of sunflower seeds or sliced almonds just before serving.

Sweet and Sour Coleslaw

This vibrant coleslaw strikes the perfect balance between tangy and sweet, with a crunch that holds up beautifully at picnics or alongside pulled pork sandwiches.

Ingredients:

• 6 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated (about 1 cup)
• 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 tbsp olive oil
• 1 tsp celery seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together the green cabbage, red cabbage, and carrot.
2. In a small saucepan over medium heat, whisk the apple cider vinegar, sugar, olive oil, celery seeds, salt, and black pepper. Bring to a simmer for 1 minute, stirring until the sugar dissolves.
3. Immediately pour the warm dressing over the cabbage mixture. Toss thoroughly to coat.
4. Refrigerate for at least 1 hour before serving, tossing once halfway to redistribute the dressing.

The warm dressing slightly softens the cabbage just enough to meld flavors while keeping every bite crisp. It’s a game-changer for coleslaw skeptics!

Tip: For extra brightness, add 1 tbsp of lemon zest to the dressing.

Carrot and Cabbage Coleslaw

This crunchy, lightly sweet coleslaw is a refreshing side that pairs perfectly with grilled favorites or piled onto sandwiches for extra texture.

Ingredients:

• 4 cups shredded green cabbage
• 2 cups shredded carrots
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together the shredded cabbage and carrots.
2. In a small bowl, whisk together 1/3 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp celery seed, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes before serving to soften slightly.

The honey and mustard add a subtle tangy-sweet balance, while the celery seed gives it a nostalgic deli-style flair.

Tip: For extra crunch, add 1/4 cup toasted sunflower seeds just before serving.

Curry Infused Lowfat Coleslaw

This vibrant coleslaw gets a warm, aromatic twist with curry powder, making it a standout side dish for picnics or weeknight dinners.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup plain lowfat Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a large bowl, toss together shredded green cabbage and shredded carrots.
2. In a small bowl, whisk together 1/4 cup plain lowfat Greek yogurt, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 1/2 tsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Fold in 2 tbsp chopped fresh cilantro.
5. Chill for at least 30 minutes before serving to let the flavors meld.

The curry powder adds a subtle depth to the tangy-sweet dressing, while the Greek yogurt keeps it light without sacrificing creaminess. Perfect for balancing out smoky grilled meats!

Tip: For extra crunch, add 1/4 cup toasted slivered almonds just before serving.

Citrus Poppy Seed Coleslaw

This bright and crunchy slaw swaps out heavy mayo for a zesty citrus dressing, with poppy seeds adding a subtle nutty crunch—perfect for summer picnics or topping fish tacos.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, grated
• 1/4 cup plain Greek yogurt
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 1 tbsp fresh orange zest
• 1 tbsp olive oil
• 1 tsp poppy seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded green cabbage, purple cabbage, and grated carrot.
2. In a small bowl, whisk together Greek yogurt, honey, lime juice, orange zest, olive oil, poppy seeds, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes to soften slightly.

The tangy citrus dressing clings beautifully to the crisp veggies, while the poppy seeds add just enough texture to keep every bite interesting.

Tip: For extra crunch, add 1/4 cup toasted sliced almonds right before serving.

Maple Dijon Coleslaw

This sweet-and-tangy coleslaw is a crowd-pleaser with its creamy maple-Dijon dressing—perfect for picnics or pairing with pulled pork sandwiches.

Ingredients:

• 6 cups shredded green cabbage
• 1 cup shredded carrots
• 1/3 cup mayonnaise
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp celery seed
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together the shredded cabbage and carrots.
2. In a small bowl, whisk together the mayonnaise, maple syrup, Dijon mustard, apple cider vinegar, celery seed, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

The maple syrup adds a subtle sweetness that balances the punchy Dijon, while the celery seed gives it an old-school deli vibe. Tip: For extra crunch, add 1/2 cup chopped toasted pecans right before serving.

Red Cabbage and Kale Coleslaw

This vibrant coleslaw swaps traditional cabbage for a hearty mix of red cabbage and kale, tossed in a tangy-sweet dressing that’ll make it a standout side at any BBQ or potluck.

Ingredients:

• 3 cups thinly sliced red cabbage
• 2 cups finely chopped kale (stems removed)
• 1 large carrot, shredded
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, combine red cabbage, kale, and carrot.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the vegetables and toss until evenly coated. Fold in chopped parsley.
4. Let the coleslaw sit in the fridge for at least 30 minutes before serving to soften the kale and meld flavors.

The kale adds a satisfying chew, while the honey-Dijon dressing balances the earthy veggies with just the right touch of sweetness. Tip: Massage the kale with a pinch of salt before mixing to tenderize it even more!

Chili Lime Lowfat Coleslaw

This zesty, crunchy slaw is a lighter twist on the classic—packed with bright lime and a hint of heat to wake up your taste buds.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, julienned
• 1/4 cup chopped fresh cilantro
• 1/4 cup lowfat Greek yogurt
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together green cabbage, red cabbage, carrot, and cilantro.
2. In a small bowl, whisk together Greek yogurt, lime juice, honey, chili powder, salt, and black pepper until smooth.
3. Pour dressing over the cabbage mixture and toss until evenly coated. Let sit 10 minutes before serving to soften slightly.

The tangy yogurt dressing clings perfectly to the crisp veggies, while the chili-lime combo adds a playful kick—no heavy mayo required!

Tip: For extra crunch, sprinkle with toasted pepitas just before serving.

Garlic Parmesan Coleslaw

This creamy, garlicky twist on classic coleslaw is packed with bold flavor and ready in just 15 minutes—no marinating required!

Ingredients:

• 6 cups shredded green cabbage (or pre-shredded coleslaw mix)
• 1/2 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add shredded cabbage and toss until evenly coated. Fold in 1/2 cup grated Parmesan and 2 tbsp parsley.
3. Let sit 10 minutes before serving to allow flavors to meld (the Parmesan will soften slightly for a richer texture).

The sharp garlic and nutty Parmesan create a punchy upgrade from standard slaw—perfect for piling on pulled pork sandwiches or brightening up BBQ plates.

Tip: For extra crunch, add 1/4 cup toasted sliced almonds right before serving.

Zesty Lemon Pepper Coleslaw

This bright and crunchy coleslaw gets a punchy upgrade with zesty lemon and bold black pepper—perfect for summer BBQs or spicing up weeknight tacos.

Ingredients:

• 1 small green cabbage, thinly shredded (about 6 cups)
• 2 large carrots, grated
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp finely grated lemon zest
• 1 tsp freshly cracked black pepper
• 1/2 tsp kosher salt

Instructions:

1. In a large bowl, toss together the shredded cabbage and grated carrots.
2. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, honey, lemon zest, black pepper, and salt until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes to soften slightly.
4. Serve chilled, garnishing with extra cracked pepper if desired.

The lemon zest and cracked pepper add a fragrant, peppery kick that makes this slaw anything but ordinary—ideal for cutting through rich grilled meats.

Tip: For extra crunch, add 1/4 cup toasted sunflower seeds just before serving.

Beetroot and Carrot Coleslaw

This vibrant, crunchy slaw swaps cabbage for earthy beets and sweet carrots, tossed in a tangy-sweet dressing that’s anything but boring.

Ingredients:

• 2 medium raw beetroots, peeled and grated (about 2 cups)
• 2 large carrots, peeled and grated (about 1.5 cups)
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
2. Add the grated beetroots and carrots to the bowl, tossing gently until evenly coated with the dressing.
3. Fold in the chopped parsley, then refrigerate for at least 30 minutes to let the flavors meld.

The beets bleed just enough to turn the slaw a gorgeous pink hue, while the honey balances their earthiness perfectly. Serve chilled for maximum crunch!

Tip: Wear gloves when grating beets to avoid stained hands—or embrace the temporary ‘berry fingers’ as a badge of honor!

Fennel and Apple Lowfat Coleslaw

This crisp, refreshing slaw swaps mayo for a tangy yogurt dressing, letting the sweet apples and anise-like fennel shine.

Ingredients:

• 3 cups thinly sliced green cabbage
• 1 medium fennel bulb, cored and thinly sliced (about 1½ cups)
• 1 large crisp apple (like Honeycrisp), julienned
• ¼ cup plain lowfat Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• ½ tsp celery seeds
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, toss together cabbage, fennel, and apple.
2. In a small bowl, whisk together yogurt, apple cider vinegar, honey, Dijon mustard, celery seeds, kosher salt, and black pepper until smooth.
3. Pour dressing over the slaw and toss to coat evenly. Let sit 10 minutes before serving to soften the cabbage slightly.

The licorice-like crunch of fennel and juicy apple ribbons make this slaw feel extra elegant—perfect for topping fish tacos or pairing with pulled pork sandwiches.

Tip: For extra brightness, add 1 tsp of lemon zest to the dressing.

Turmeric Spiced Coleslaw

This vibrant coleslaw gets a golden twist with earthy turmeric and a hint of warmth—perfect for adding a pop of color and flavor to your next BBQ or weeknight taco night.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, grated
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a large bowl, combine the green cabbage, purple cabbage, and carrot.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, ground turmeric, garlic powder, salt, black pepper, and cayenne pepper (if using) until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit for 10 minutes to soften slightly.
4. Toss again before serving to redistribute the dressing.

The turmeric not only gives this slaw a sunny hue but also adds a subtle earthy depth that pairs beautifully with smoky grilled meats or crispy fish tacos.

Tip: For extra crunch, add 1/4 cup toasted sliced almonds or sunflower seeds just before serving.

Conclusion

With 20 tasty low-fat coleslaw recipes, there’s something here for every occasion—whether you’re craving creamy, tangy, or crunchy! We hope you find a new favorite to brighten up your meals. Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup with fellow foodies on Pinterest. Happy cooking!