This healthy no-mayo coleslaw has just the right amount of creaminess, sweetness and crunchiness to keep you running back for more. A secret ingredient adds a touch of creaminess so no mayo is required! A vegetarian and gluten-free salad option, perfect for BBQ season!
When I think of summer BBQ’s, often times I get visions of a whole array of salads lined up on a table.
Potato salads. Pasta salads. Caesar salads. And of course, coleslaw.
I think a nice crispy, slightly tangy coleslaw compliments a burger or side of grilled or pulled chicken so well.
And a barbecue really isn’t a barbecue without a creamy coleslaw.
But oftentimes, guests resort to bringing store-bought coleslaw.
Now don’t get me wrong, I appreciate their efforts. I really do.
But suddenly that feeling of, “Mmmmmm I’m craving coleslaw”….it just disappears.
It instantly turns into a slight gag reaction as I get images of that green mushy coleslaw in a plastic container.
You KNOW the one I’m talking about. That to me is not even coleslaw. It’s green mush.
Oftentimes, when you attempt to make a creamy coleslaw from scratch, it leads to heaps of mayo. But what else do you use to make it creamy, yet still healthy??
Enter this delicious No-Mayo Coleslaw.
How to Make Homemade Coleslaw Dressing with No Mayo
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 No-Mayo Coleslaw
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.
Is coleslaw healthy?
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, which is a powerful antioxidant and also a great source of fibre. The carrots add in a source of 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!
You can store this coleslaw in an air-tight container in the fridge for up to four days. The best part is, it still tastes amazing after a few days in the fridge since the cabbage sits there and soaks up all of those amazing flavours!
What to serve with this healthy coleslaw recipe
I love pairing coleslaw with any dish that has a BBQ sauce base or along with fish sticks or chicken fingers! It also goes along great with a nice juicy burger.
Try pairing this coleslaw with any of the following recipes:
- Slow Cooker Pulled Pork with Homemade BBQ Sauce
- Easy Pulled Pork
- Almond Coconut Crusted Chicken Fingers
- Roasted Garlic & Feta Chicken Burgers
- Pulled Crockpot BBQ Chicken Sandwiches
- Almond & Coconut Crusted Fish Sticks
- Mini Salmon Dill Cakes
- 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 flavours!
More colourful & delicious salad recipes:
- Kale Salad with Cranberries
- Thai Mango Salad with Chicken
- Roasted Beet & Carrot Kale Salad
- Mayo-free Cranberry Apple Chicken Salad
- Blueberry Mandarin Broccoli Salad
- Sweet Potato Kale Bowl with Creamy Roasted Garlic Dressing
- Blueberry Walnut Salad with Lemon Dressing
- No-Mayo Broccoli Apple Salad
No-Mayo Creamy Cranberry & Walnut Coleslaw
- 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 cranberries dried
- 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. Eat immediately or store in the refrigerator for later use.
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