This colorful homemade no-mayo coleslaw with crunchy cabbage and carrots that uses healthy, nutritious Greek yogurt instead of mayonnaise, along with spicy mustard and tangy lemon makes even an ardent fan of mayo love the low-calorie version.
“A homemade coleslaw without mayo?” The family was quite skeptical when I made it the first time. After all, the definition of deli-style coleslaw is a few shreds of cabbage slathered with mayo and honey full of calories. Once everyone had a taste of this homemade version, they loved it and since then, the no-mayo coleslaw has become a staple in most of our meals to accompany meat or fish, or as part of a vegetarian meal.
Since trying this no-mayo coleslaw recipe and succeeding, I got more confident and improvised the coleslaw step by step. Why not make it healthier and tastier by sneaking in more variety, color, and nutrition, adding purple carrots and purple cabbage in addition to the regular ones? And use Dijon mustard for added spice. Welcome to the spicy, tangy, sugarless, mayo-less coleslaw world!
Health benefits of cabbage
- Cabbage is very powerful brain food. The presence of vitamin K and anthocyanins within cabbage can boost brain power and concentration.
- Cabbage is a low-calorie vegetable rich in vitamins and minerals.
- Cabbage contains powerful antioxidants that help reduce inflammation.
- Cabbage is rich in vitamin C which boosts immunity. Purple (red) cabbage has 30% more vitamin C.
- Cabbage, especially the purple (red) has a high content of glucosinolates which have been associated with anticancer properties.
- Cabbage contains insoluble fiber which helps improve digestion.
- The vibrant purple cabbage contains anthocyanins that reduce the risk of heart disease.
- Cabbage, especially purple is rich in potassium which helps regulate blood pressure.
- Cabbage is a great source of sulfur that helps fight infections and speed-up healing.
Why should you replace mayo with yogurt?
The health benefits of yogurt are well-known, it’s full of nutrients- probiotics, protein, calcium and vitamin D to name a few, and is essential for maintaining your gut health. The creamy texture of yogurt enables it to be used as a substitute for cream, mayo or even cheese in many recipes, limited by only your imagination and creativity. Yogurt becomes an essential ingredient in your diet especially when you are trying to lose weight by eating a healthy diet.
The versatile, delicious yogurt features in many of my sauces, salad dressings and marinades:
- lettuce wraps with pasta salad and yogurt dressing
- baked salmon kabobs
- crunchy fish cakes with yogurt dip
- low carb cauliflower rice with masala chicken
- lemon mustard chicken
The creamy texture can be achieved with yogurt without compromising on the taste, provided you use the right combination of ingredients.
What do you need for the homemade no-mayo coleslaw?
A cup each of green and purple (also called red) cabbage, 1/4 cup each of purple and orange carrots. If purple carrots are not available, feel free to use 1/4 cup more of the orange carrots.
The flavorful coleslaw dressing uses simple minimal ingredients like Greek yogurt, garlic, Dijon mustard, lemon juice, salt, and pepper. The Greek yogurt gives a creamy texture and taste, while the Dijon mustard and lemon add a spicy tang to the flavor of the coleslaw. You won’t be missing the mayo or sugar.
How do you make the no-mayo coleslaw?
Preparing this no-mayo coleslaw takes only 10 minutes if you discount the time you allow it to rest and soften in the refrigerator. So once you plan ahead, and it is as easy as a breeze.
For the coleslaw dressing, place the yogurt, crushed garlic, mustard, lemon juice, salt, and pepper in a small bowl and whisk until blended.
Shred the green and purple cabbage and grate the carrots. Combine them in a salad bowl. Drizzle the dressing on the vegetables and toss until well combined.
The coleslaw has to be refrigerated for at least an hour for the vegetables to soften and the flavors to blend.
What do you eat the mayo-less coleslaw with?
- Stir-fried chicken with red rice
- Buttermilk chicken legs
- Baked fish with lemon mustard glaze
- Orange butter salmon
- Lemon mustard chicken
Or go ahead and eat spoonfuls of just the coleslaw. It is so good for you that nobody is gonna stop you, not even your guilt.
Can I use homemade yogurt for the no-mayo coleslaw?
You can use home-made yogurt for this recipe. That’s what I do when I run out of storebought Greek yogurt. If the yogurt is not as thick and creamy as the store-bought one, don’t worry. Scoop the yogurt onto a cheesecloth, tie it up with a string and hang it from the kitchen tap. Let the water drain completely, and then use.
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1/4 cup grated carrot
- 1/4 cup grated purple carrot
for the dressing
- 1/2 cup plain Greek yogurt
- 1 garlic clove crushed
- 1 tsp Dijon mustard
- juice of 1/2 lemon
- salt and pepper to taste
- For the dressing, place the yogurt, crushed garlic, mustard, lemon juice, salt and pepper in a small bowl and whisk until blended.
- Combine the cabbage shreds and grated carrots in a salad bowl and add the dressing.
- Mix well and refrigerate for at least 30 minutes to let the flavors blend and the vegetables soften.
- Your no-mayo coleslaw is ready to be eaten as a salad or side dish.