Healthy Coleslaw Recipe | Quick Coleslaw Recipe

I spent this afternoon baking sticky buns (update: pumpkin sticky buns recipe), so I had a lot of free time while the dough was rising. I made two batches of coleslaw: healthy coleslaw and Asian-inspired mayonnaise-free coleslaw. The traditional healthy recipe has a bit of a kick – I added mustard, but that’s optional. If you want something a little milder, use less vinegar and more mayo as well.

By the way, I cheated – I used the packaged, store-bought cabbage. It already had carrots in it but I added some nice, fresh, organic ones, too. That’s why this is a quick coleslaw recipe.

Quick and Healthy Traditional Coleslaw Recipe

Healthy Coleslaw Ingredients

  • 8 ounces of sliced cabbage (about 3 cups)
  • 1/2 cup sliced onion
  • 1 grated carrot
  • 1/4 cup light mayo (or vegan mayo)
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons granulated sugar (brown or white, I used brown)
  • salt and pepper, to taste
  • shredded cheddar (optional)


  1. Mix together the cabbage, onion, and carrot.
  2. In a separate bowl, mix together the mayo, mustard, vinegar, sugar, and some salt and pepper.
  3. Add as much dressing as you like to the cabbage mixture – I didn’t quite use all of it.
  4. Serve with shredded cheddar or alone.
I hope you get a chance to try this quick coleslaw recipe! It’s a healthy coleslaw recipe that tastes great.