18 Delicious Lowfat Coleslaw Recipes Healthy

Who says healthy eating has to be boring? Dive into our roundup of 18 Delicious Lowfat Coleslaw Recipes that prove you can enjoy the creamy, crunchy goodness of coleslaw without the guilt. Perfect for picnics, potlucks, or just spicing up your weeknight dinners, these recipes are sure to keep your taste buds happy and your waistline in check. Let's get shredding!

Creamy Lowfat Coleslaw with Greek Yogurt

This Creamy Lowfat Coleslaw with Greek Yogurt is a refreshing twist on the classic, offering a lighter, tangier flavor that’s perfect for picnics or as a crisp side to grilled favorites.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/2 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot.
2. In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The Greek yogurt dressing not only lightens up this coleslaw but also adds a creamy texture and a slight tang that balances the sweetness of the honey beautifully.

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

Vinegar Based Lowfat Coleslaw

This vinegar-based lowfat coleslaw is a crisp, tangy side dish that’s perfect for picnics or as a light accompaniment to grilled meats. It’s refreshingly simple, with just enough sweetness to balance the acidity.

Ingredients

• 1 small head green cabbage, finely shredded
• 2 large carrots, grated
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed

Instructions

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a small saucepan over medium heat, whisk together the apple cider vinegar, water, granulated sugar, olive oil, salt, black pepper, and celery seed. Bring to a simmer, stirring until the sugar dissolves completely, about 2 minutes.
3. Pour the warm vinegar mixture over the cabbage and carrots. Toss well to coat everything evenly.
4. Cover the bowl and refrigerate for at least 2 hours, or overnight, stirring occasionally to ensure the flavors meld.

The magic of this coleslaw lies in its marinating time—the longer it sits, the more the cabbage softens and absorbs the vibrant dressing, creating a perfect harmony of crunch and zest.

Tip: For an extra crunch, add a handful of thinly sliced radishes or bell peppers before serving.

Lowfat Coleslaw with Apples and Carrots

This Lowfat Coleslaw with Apples and Carrots is a refreshing twist on the classic, offering a crisp texture and a sweet-tangy flavor that’s perfect for picnics or as a light side dish.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1 large apple, thinly sliced
• 1/4 cup plain low-fat yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, shredded carrots, and thinly sliced apple.
2. In a small bowl, whisk together the plain low-fat yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The addition of apple brings a natural sweetness and crunch that elevates this coleslaw beyond the ordinary, making it a standout dish that’s as nutritious as it is delicious.

Tip: For an extra crunch, add a handful of chopped walnuts or almonds right before serving.

Spicy Lowfat Coleslaw with Jalapenos

Looking for a coleslaw that packs a punch without all the guilt? This Spicy Lowfat Coleslaw with Jalapenos is your go-to for a crunchy, fiery side that’s as easy to make as it is delicious.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 2 jalapenos, seeded and finely diced
• 1/2 cup plain low-fat Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, carrot, and jalapenos.
2. In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The magic of this coleslaw lies in the balance of heat from the jalapenos and the cool creaminess of the Greek yogurt dressing, making it a standout dish that’s both vibrant and satisfying.

Tip: For an extra kick, leave some of the jalapeno seeds in the mix.

Lowfat Coleslaw with Pineapple and Coconut

This Lowfat Coleslaw with Pineapple and Coconut is a tropical twist on the classic, offering a refreshing crunch and a hint of sweetness that’s perfect for summer picnics or as a light side dish.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced pineapple (fresh or canned in juice, drained)
• 1/4 cup shredded unsweetened coconut
• 1/4 cup plain low-fat yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, shredded red cabbage, diced pineapple, and shredded unsweetened coconut.
2. In a small bowl, whisk together the plain low-fat yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The pineapple and coconut add a delightful sweetness and texture contrast to the crisp cabbage, making this coleslaw a standout dish that’s both healthy and flavorful.

Tip: For an extra crunch, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes before adding it to the coleslaw.

Asian Inspired Lowfat Coleslaw

This Asian Inspired Lowfat Coleslaw is a refreshing twist on the classic, blending crisp veggies with a tangy, light dressing that’s bursting with flavor.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, julienned
• 1/4 cup chopped green onions
• 2 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp grated fresh ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds, for garnish

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, carrot, and green onions.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, salt, and black pepper until well blended.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, sprinkle with sesame seeds for a nutty crunch.

The sesame oil and fresh ginger in the dressing give this coleslaw an unmistakably Asian flair, while keeping it light and healthy.

Tip: For an extra crunch, add a handful of chopped peanuts or almonds right before serving.

Lowfat Coleslaw with Honey Mustard Dressing

This Lowfat Coleslaw with Honey Mustard Dressing is a refreshing twist on the classic, offering a lighter option without sacrificing flavor.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/4 cup plain low-fat yogurt
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, and grated carrot.
2. In a small bowl, whisk together the yogurt, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The honey mustard dressing adds a sweet and tangy kick that perfectly complements the crisp vegetables, making this coleslaw a standout side dish.

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

Lowfat Coleslaw with Cilantro and Lime

This Lowfat Coleslaw with Cilantro and Lime is a refreshing twist on the classic, offering a lighter option that doesn’t skimp on flavor.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, shredded red cabbage, and grated carrot.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well blended.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Add the chopped cilantro and gently mix it into the slaw.
5. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The cilantro and lime bring a bright, zesty flavor to this coleslaw, making it a perfect side for summer barbecues or a light lunch.

Tip: For an extra crunch, add a handful of toasted sunflower seeds right before serving.

Lowfat Coleslaw with Avocado Dressing

Looking for a creamy coleslaw that’s light on calories but big on flavor? This Lowfat Coleslaw with Avocado Dressing swaps out mayo for avocado, giving it a rich texture and a healthy twist.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1 ripe avocado, pitted and peeled
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup plain low-fat yogurt
• 2 tbsp chopped fresh cilantro

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, and carrot.
2. In a blender, puree the avocado with lime juice, honey, salt, black pepper, and yogurt until smooth.
3. Pour the avocado dressing over the cabbage mixture and toss until everything is evenly coated.
4. Stir in the chopped cilantro just before serving.

The avocado dressing not only cuts down on fat but also adds a velvety smoothness that makes this coleslaw stand out from the rest.

Tip: For an extra crunch, add a handful of toasted sunflower seeds right before serving.

Lowfat Coleslaw with Beetroot and Feta

This Lowfat Coleslaw with Beetroot and Feta is a vibrant twist on the classic, offering a delightful crunch and a pop of color that’s as pleasing to the eye as it is to the palate.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium beetroot, peeled and grated
• 1/2 cup crumbled feta cheese
• 1/4 cup lowfat Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, red cabbage, and grated beetroot.
2. In a small bowl, whisk together the lowfat Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and beetroot mixture. Toss well to coat everything evenly.
4. Gently fold in the crumbled feta cheese.
5. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The combination of sweet beetroot, tangy feta, and creamy yogurt dressing creates a coleslaw that’s refreshingly different yet wonderfully familiar.

Tip: For an extra crunch, add a handful of toasted walnuts or almonds right before serving.

Lowfat Coleslaw with Sesame Seeds

Looking for a lighter take on classic coleslaw? This Lowfat Coleslaw with Sesame Seeds brings a delightful crunch and a nutty twist to your table, without the heaviness of traditional recipes.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds
• 1/2 cup plain low-fat yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, carrot, and green onions.
2. In a small bowl, whisk together the yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Sprinkle the sesame seeds over the coleslaw and toss lightly to distribute.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The sesame seeds add a subtle crunch and a toasty flavor that elevates this coleslaw from a simple side to a standout dish.

Tip: For an extra flavor boost, toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes before adding them to the coleslaw.

Lowfat Coleslaw with Pomegranate and Mint

This Lowfat Coleslaw with Pomegranate and Mint brings a refreshing twist to your table, combining crunchy veggies with sweet and tangy flavors for a light yet satisfying side.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, shredded red cabbage, pomegranate seeds, and chopped mint leaves.
2. In a small bowl, whisk together the plain Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The vibrant pomegranate seeds add a juicy burst to every bite, while the mint leaves bring a cool freshness that elevates this coleslaw beyond the ordinary.

Tip: For an extra crunch, add a handful of toasted slivered almonds right before serving.

Lowfat Coleslaw with Radish and Cucumber

This Lowfat Coleslaw with Radish and Cucumber is a crisp, refreshing twist on the classic, perfect for those seeking a lighter side dish that doesn’t skimp on flavor.

Ingredients

• 4 cups shredded green cabbage
• 1 cup thinly sliced radishes
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh parsley
• 1/2 cup plain low-fat yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, thinly sliced radishes, thinly sliced cucumber, and chopped fresh parsley.
2. In a small bowl, whisk together the plain low-fat yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The addition of radish and cucumber not only adds a delightful crunch but also a peppery freshness that elevates this coleslaw above the rest.

Tip: For an extra burst of color and flavor, try adding a handful of shredded purple cabbage to the mix.

Lowfat Coleslaw with Turmeric and Ginger Dressing

Looking for a coleslaw that’s anything but ordinary? This Lowfat Coleslaw with Turmeric and Ginger Dressing brings a vibrant twist to your table, combining healthful ingredients with bold flavors.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, julienned
• 1/4 cup plain low-fat yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, and carrot.
2. In a small bowl, whisk together the yogurt, apple cider vinegar, honey, ginger, turmeric, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The turmeric and ginger not only add a beautiful golden hue but also a warming spice that makes this coleslaw stand out from the crowd.

Tip: For an extra crunch, add a handful of toasted slivered almonds right before serving.

Lowfat Coleslaw with Quinoa and Kale

Looking for a coleslaw that’s anything but ordinary? This Lowfat Coleslaw with Quinoa and Kale packs a nutritious punch without skimping on flavor.

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup water
• 2 cups shredded kale
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup lowfat Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, combine the kale, green cabbage, and red cabbage.
3. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
4. Add the cooled quinoa to the cabbage mixture, then pour the dressing over the top. Toss until everything is evenly coated.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The crunch of fresh kale and cabbage paired with the creamy, tangy dressing and fluffy quinoa makes this coleslaw a standout side dish that’s as satisfying as it is healthy.

Tip: For an extra crunch, sprinkle with toasted almonds or sunflower seeds before serving.

Lowfat Coleslaw with Orange and Almonds

Brighten up your meal with this refreshing Lowfat Coleslaw with Orange and Almonds, a perfect blend of citrusy sweetness and crunchy texture that’s light on calories but big on flavor.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 2 large oranges, peeled and segmented
• 1/4 cup sliced almonds, toasted
• 1/2 cup plain low-fat yogurt
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, orange segments, and toasted almonds.
2. In a small bowl, whisk together the yogurt, honey, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss gently to coat everything evenly.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The zest of oranges and the crunch of almonds elevate this coleslaw beyond the ordinary, making it a standout side dish for any picnic or barbecue.

Tip: For an extra burst of flavor, add a teaspoon of orange zest to the dressing.

Lowfat Coleslaw with Dill and Lemon

This Lowfat Coleslaw with Dill and Lemon is a refreshing twist on the classic, offering a lighter option that doesn’t skimp on flavor. Perfect for picnics or as a crisp side to grilled favorites.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/4 cup chopped fresh dill
• 1/2 cup lowfat Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot.
2. In a separate small bowl, whisk together the lowfat Greek yogurt, lemon juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Fold in the chopped fresh dill, then cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The fresh dill and lemon juice bring a bright, herby zing that elevates this coleslaw beyond the usual, making it a standout side that’s as flavorful as it is healthy.

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

Lowfat Coleslaw with Chickpeas and Tahini Dressing

Looking for a coleslaw that’s both nutritious and bursting with flavor? This Lowfat Coleslaw with Chickpeas and Tahini Dressing is a game-changer, offering a creamy texture without the guilt.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/2 cup cooked chickpeas
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons water

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, carrot, and chickpeas.
2. In a small bowl, whisk together the tahini, lemon juice, honey, salt, black pepper, and water until smooth.
3. Pour the tahini dressing over the cabbage mixture and toss until everything is evenly coated.
4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The tahini dressing adds a rich, nutty depth to the coleslaw, while the chickpeas provide a satisfying protein boost, making this dish a standout side or light meal.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious, low-fat coleslaw recipes that prove healthy eating doesn’t mean sacrificing flavor. Whether you’re meal prepping or looking for the perfect side dish, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty options handy. Happy cooking!