This healthy cranberry walnut coleslaw has just the right amount of creaminess, sweetness and crunchiness to keep you running back for more. The Greek yogurt dressing adds a delicious creaminess so no mayo is required! A lightened up salad option perfect for BBQ season! {Vegetarian & gluten-free}
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Easy Coleslaw with Cranberries and Walnuts
When I think of summer barbecues, I usually envision a whole array of salads lined up on a table….potato salads, pasta salads, Caesar salads…and, of course, coleslaw. A nice crispy, slightly tangy coleslaw is the perfect side dish to complement your grilled burgers or BBQ Pulled chicken, and a barbecue really isn’t a barbecue without a creamy coleslaw, right?
This cranberry walnut coleslaw is truly the best coleslaw! Due to the Greek yogurt dressing, it’s a lower-fat take on classic coleslaw and ready in just 15 minutes, making this quick cranberry coleslaw the perfect last minute side dish for your family gatherings and events.
Plus, the natural sweetness of the tangy dressing makes it a standout option your friends and family will ask for by name!
For more healthy and delicious cabbage salads, be sure to try this Kale Salad with Cranberries and Mango Chicken Salad!
Why You’ll Love this Healthy Cranberry Coleslaw Recipe
- Loaded with fiber-rich veggies to keep you full for longer
- Perfect next to summertime pulled pork sandwiches or your wintry holiday dinner
- Much lower in fat (and calories) thanks to Greek yogurt instead of mayo
- Ready in just 15 minutes (and it tastes even better the next day!)
- Easy to make from common pantry staples and veggies
Ingredient Notes
For the Cabbage Mixture
- Fresh veggies: Finely shred purple cabbage, green cabbage, and a large carrot for a nice, crunchy texture. I also like to chop green onions (both the green and white parts) for a little extra bite.
- Walnuts: Chop these into bite-sized pieces. For extra flavor, consider toasting them in the oven for a few minutes first.
- Dried cranberries: Whenever possible, look for naturally sweetened cranberries made with apple juice instead of sugar.
For the Creamy Dressing
- Plain Greek yogurt: This is a low-fat, high-protein alternative to sour cream or mayo.
- Apple cider vinegar: For a subtle sweetness and tangy flavor.
- Maple syrup: Use just a little bit of maple to balance the tangy vinegar.
- Dijon mustard: Adds a nice, tangy bite.
- Minced garlic
- Sea salt & pepper
How to Make Low Fat Coleslaw Dressing with Greek Yogurt
Greek yogurt is a great replacement for mayo due to its creamy texture. Plus, it’s a lot lower in fat and calories, and higher in protein.
Mix it in with some other tasty ingredients like garlic, Dijon mustard, a touch of maple syrup and apple cider vinegar, and it makes the perfect creamy non-mayo dressing for coleslaw!
How to Make Coleslaw Without Mayo
- In a large bowl, mix the green and purple cabbage, carrots, green onions, walnuts, and cranberries.
- In a small bowl, mix together the ingredients for the dressing.
- Add the dressing to the salad and toss until evenly distributed.
Eat immediately or store in the refrigerator for later use.
Scroll down to get the full healthy coleslaw recipe!
How to Shred the Cabbage
You can shred the cabbage using a sharp knife on a cutting board or by placing it in a food processor.
Get more detailed instructions for properly shredding a cabbage here.
Or if you’re really in a pinch, you can purchase pre-shredded cabbage so all that you have to do is dump it in the bowl and combine with the rest of the ingredients.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Use a Greek yogurt with a higher fat percentage for a dressing with a thicker and creamier consistency.
- You can use pre-shredded cabbage to cut down on preparation time, making this recipe even more quick and easy.
- I recommend storing this coleslaw in the fridge for at least 30 minutes before serving as it gives the ingredients a chance to absorb all of those delicious flavors!
Recipe FAQ
It certainly can be, especially when you make your own dressing! By subbing in Greek yogurt for mayo, it can help reduce the calorie and fat content, while adding some extra protein and calcium.
Additionally, cabbage, particularly the red variety, is jam-packed with anthocyanins, a powerful antioxidant and great source of fiber. Carrots add vitamin C, vitamin A, and potassium!
Finally, add-ins like crunchy walnuts and dried cranberries can incorporate some extra heart-healthy omega-3s and antioxidants. That makes for one nutrient-packed healthy coleslaw recipe!
Yes! This mayo-free cranberry coleslaw can easily be made 2-3 days before you need it. This gives all of the ingredients time to mingle together, making the dish taste even tastier. Great for meal prepping or for hosting low-stress parties!
This cranberry walnut coleslaw is so cooling and refreshing in the summer, but it’s also a fantastic option for the holiday season! It’s made with vegetables you can commonly find in the cooler months, like crunchy cabbage and carrots. The fall flavors from the tangy maple Dijon dressing, cranberries, and walnuts make it right at home next to Thanksgiving turkey or Christmas ham. It’s such a great side dish that can be your go-to all year long!
Storage Guidelines
You can store this coleslaw in an airtight container in the fridge for up to four days. The best part is that it still tastes amazing after a few days in the fridge since the cabbage sits there and soaks up all of those amazing flavors!
What to Serve with Coleslaw
I love pairing coleslaw with any dish that has a BBQ sauce base or along with fish sticks or chicken fingers! It also goes great with a nice juicy burger.
Try pairing this coleslaw with any of the following options:
- Grilled chicken (marinated in one of these healthy chicken marinades)
- Pulled Pork with Homemade BBQ Sauce
- Air Fryer Chicken Wings with Baking Powder
- Pulled Pork without BBQ Sauce
- Almond Flour Chicken Tenders
- Worcestershire Sauce Burgers
- Coconut Fish Sticks
- Sweet Potato Salmon Cakes
Recipe Variations
- Cranberry apple coleslaw: Dice 1-2 large apples to toss into the mixture. The sweetness pairs perfectly with the cranberries!
- Make a nut-free side: Instead of walnuts, use sunflower seeds or pumpkin seeds instead.
- Add more mix-ins: For a crunchier, more savory cole slaw, add thinly sliced red onion, apple or pear pieces, and some chopped celery. You can also add some extra dried fruits to balance the cranberry flavor, like dried cherries or apricots. For an earthier flavor, feel free to add a tablespoon of chopped fresh parsley as well.
More Healthy Salad Recipes
- Kale Beet Salad
- Chick Fil A Kale Salad Recipe
- Cruciferous Crunch Salad
- Blueberry Walnut Salad
- Broccoli Salad {No Mayo}
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Cranberry Walnut Coleslaw {No Mayo}
Ingredients
- 1.5 cups purple cabbage finely shredded
- 1.5 cups green cabbage finely shredded
- 1 large carrot shredded (about 1 cup shredded)
- 3 green onions sliced thinly (including the white part)
- 1/2 cup walnuts coarsely chopped
- ¼ cup dried cranberries
For the no-mayo dressing:
- 3 tablespoons plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large bowl, mix the shredded cabbage, carrot, green onion, walnuts, and cranberries.
- In a small bowl, mix together the ingredients for the dressing until well combined.
- Pour the dressing into the salad and toss until evenly distributed. Serve immediately or store in the refrigerator for later use.
Notes
Nutrition
This recipe was originally published in July 2015 and was updated in June 2024 to include more helpful tips and photos.
Thought it was great. I added a squeeze of a lime and it brought out the flavors even more. I HIGHLY recommend it.
Ooh I bet it was delicious with the squeeze of lime — great idea! So happy you enjoyed the coleslaw! :)
What a great coleslaw! I agree that the beautiful colors make a recipe even more inviting and appetizing. Gotta try this combo!
It’s so true, right?? Love colourful dishes! Thanks so much for stopping by!
This is a beautiful coleslaw with some great flavors! I love how colorful it is – perfect for a picnic!
Thanks Patricia! It would definitely make a nice addition to a picnic!
I love cole slaw and am always looking for different ways to add it to a meal. This is a great recipe.
Thank you Peter! Cabbage is super nutritious too, so it makes a really healthy addition to any meal (provided the dressing is on the healthier side). Glad to hear you’re such a big fan of coleslaw!
Sorry got cut of… I was gonna pin it in my inter cookbook board but I did not see a pin button; do you have it
Hi Shobelyn,
Yes, there’s a pin button right at the bottom of the recipe. Or alternatively, here is the link for the pin: https://www.pinterest.com/pin/476114991834110659/ Hope it works out for you! Thanks for sharing the love!
Looking forward on using yogurt as Mayo replacement. Pinned
This would go so well with the ribs that are cooking on my slow cooker!
Yes Katalina! I like the way you think ;) Thanks for stopping by!
I love coleslaw and cabbage salads. This blend of crunchy, sweet, and tangy sounds divine. And the colors are so pretty.
Thanks for stopping by Amy! I find that pretty colours always make the food more appetizing :)
I agree, Greek Yoghurt in dressings is a fabulous lightened up alternative and no one ever seems to notice! Love the colours in this, so pretty and YES so summer! :)
Thank you Nagi! I completely agree — the Greek yogurt is a great way to sneak in some extra protein and calcium without anyone even knowing!
I love the sound of that dressing! My CSA gave me two heads of cabbage and now I know what I’m doing with it!
Thanks Pam! Yes, this recipe is a great way to use up that extra cabbage! Keep me posted on how it turns out!