Healthy Greek Yogurt Coleslaw
Light & Refreshing Coleslaw Recipe: Diet-Friendly, No Mayo, Low Sugar Cabbage Salad
Remember the popular coleslaw that always came with burgers and fried chicken? Made with cabbage and corn, mixed in a mayonnaise-based dressing, it was a simple, scoopable salad. However, mayonnaise can be a concern for those on a diet. So, today, I’ve created a ‘Greek Yogurt Coleslaw’ using sugar-free allulose instead of sugar and healthy, unsweetened Greek yogurt instead of mayonnaise. This version significantly reduces calories while maintaining a delicious taste. Its crisp texture and refreshing flavor make it a perfect salad for anyone managing their diet.
Main Ingredients
- 1/6 head of cabbage (approx. 250g)
- 1/2 cucumber (approx. 50g)
- 1 tsp coarse salt
- 1 Tbsp vinegar
- 1/4 yellow bell pepper (approx. 25g)
- 1/4 red bell pepper (approx. 25g)
Dressing Ingredients
- 2 Tbsp unsweetened Greek yogurt
- 2 Tbsp liquid allulose
- 1 tsp whole grain mustard
- 2 Tbsp unsweetened Greek yogurt
- 2 Tbsp liquid allulose
- 1 tsp whole grain mustard
Cooking Instructions
Step 1
The charm of coleslaw lies in its crisp texture and the harmony of fresh vegetables. You don’t have to stick to just a few specific vegetables! Adding ingredients like carrots, onions, or corn kernels according to your preference can create a richer flavor. Using firm vegetables will help maintain that satisfying crunch.
Step 2
First, dice the cabbage into bite-sized pieces, about 1cm cubes. Avoid slicing them too thinly, as they might become mushy. Dice the cucumber into small pieces, about 0.5cm thick, after removing the seeds, and place them in a bowl with the cabbage.
Step 3
Add 1 tsp of coarse salt and 1 Tbsp of vinegar to the diced cabbage and cucumber. Mix well and let it sit for 20 minutes to salt and tenderize. This step is crucial for drawing out excess moisture, enhancing the crispness, and removing any raw vegetable taste.
Step 4
Prepare the yellow and red bell peppers by removing the seeds and dicing them into small pieces, about 0.5cm. Bell peppers not only add vibrant color but also contribute a unique aroma and a satisfying crunch, elevating the overall salad.
Step 5
After 20 minutes, drain the water released from the salted cabbage and cucumber. Rinse them thoroughly under cold running water to remove excess salt. Drain well in a colander, then squeeze out any remaining moisture by hand, using a clean kitchen towel, or a salad spinner. Thoroughly removing the water is key to preventing the coleslaw from becoming watery, even when stored and eaten the next day, ensuring it stays delightfully crisp.
Step 6
Combine the well-drained cabbage and cucumber with the diced bell peppers in a bowl. Add the prepared dressing and gently toss to coat everything evenly. Be careful not to mash the vegetables while mixing.
Step 7
Now, let’s prepare the dressing. In a small bowl, whisk together 2 Tbsp of unsweetened Greek yogurt, 2 Tbsp of liquid allulose, and 1 tsp of whole grain mustard until well combined. (Tip: If your Greek yogurt is sweetened, reduce or omit the allulose and adjust to your taste. Dijon mustard can be used as a substitute for whole grain mustard.)
Step 8
This mixed coleslaw might look like a traditional mayonnaise-based salad at first glance, but you’ll be enchanted by its refreshing yogurt flavor. The properly drained cabbage offers a wonderfully crisp, ‘cronch’ sensation with every bite. It’s the perfect guilt-free salad, made with healthy ingredients for you to enjoy!
