Plain fat-free yogurt takes the place of most of the mayonnaise in this classic dish.

Coleslaw Image - Masterfile


1 cup plain fat-free yogurt

2 tablespoons light mayonnaise

3 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon distilled white vinegar

1 tablespoon sugar

3/4 teaspoon salt

1/2 teaspoon pepper

1 small head green cabbage (1 1/4 pounds), finely shredded

4 carrots, shredded

1 red bell pepper, cut into thin slivers


1. Spoon the yogurt into a paper coffee filter or paper towel-lined sieve and drain off the excess liquid for 2 minutes.

2. In a large bowl, whisk together the yogurt and mayonnaise until smooth. Add the lemon juice, mustard, vinegar, sugar, salt, and pepper, and whisk to combine. Add the cabbage, carrots, and bell pepper, and toss to combine.

3. Refrigerate for at least 1 hour before serving. Makes 8 servings

Cabbage & Apple Slaw Omit the carrots. Add 2 unpeeled, thinly sliced apples (1 red and 1 green, for color) and 1/4 cup coarsely chopped walnuts.

Nutrition Facts

per serving: calories 75, total fat 2 g, saturated fat 0.2 g, cholesterol 2 mg, dietary fiber 3 g, carbohydrate 14 g, protein 3 g, sodium 382 mg

good source of: beta carotene, fiber, folate, potassium, vitamin B6, vitamin C, vitamin E

Kitchen tip

To get the most juice out of a lemon, roll the lemon back and forth on the countertop with the palm of your hand, pressing on the lemon. This helps breaks down the pulp and makes the lemon easier to juice.

If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 11 Oct 2011

Last Modified: 30 Mar 2015