Tastier, Healthier, Lighter Coleslaw

Coleslaw is the classic side to burgers and can be really healthy! This coleslaw is made lighter and tastier with canola mayo and yogurt in the dressing.

Choose non-GMO canola mayo rather than traditional mayo that is made with soybean oil.  Soybean oil is high in inflammatory omega 6 fats, whereas canola oil is high in anti-inflammatory omega 3 fats.

Cabbage is a cruciferous vegetable, which is a family of vegetables that have the strongest ability to reduce the risk of cancer.  My old boss, a breast cancer survivor, once said, “never pass up the chance to eat a cruciferous vegetable.”  That is excellent advice!

Hana’s Coleslaw

  • About 1 1/2 cups purple cabbage, chopped or shredded
  • About 1 1/2 cups green cabbage, chopped or shredded
  • 4 carrots, grated (About 1-1 1/2 cups)
  • 1/2 cup plain yogurt
  • 1/4 cup canola mayonnaise
  • 4 tablespoons white vinegar
  • 1 tablespoon honey
  1. Place the shredded cabbages and carrots into a large bowl.
  2. Mix the yogurt, mayo, vinegar and honey together and pour over the cabbage and carrots.
  3. Mix and enjoy!
Nutrition Details:
Gluten-free, vegetarian, dairy-free use dairy-free yogurt
Makes about 6 servings, per 1/2 cup:
55 calories, .4 grams fat, 0 grams saturated fat, 50 mg sodium, 10 grams carbohydrate, 2 grams fiber, 2 grams protein

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