Coleslaw Lightened Up

August 31, 2010

Labor Day weekend is right around the corner and that unfortunately means it’s the official end of summer. Hopefully the weather will be nice and you can enjoy a few more BBQs and delicious summer fruits and vegetables. One side dish that I made a few times this summer is coleslaw. When I was younger (before I was a dietitian), I would eat mayo-drenched coleslaw all the time. While I occasionally indulge in it now, my preference is a lighter version of coleslaw, which I can make myself — as can you!

healthy coleslaw recipe

Nutritioulicious Coleslaw


  • 1/2 head green cabbage, thinly sliced and shredded
  • 2 carrots, peeled and cut into thin strips
  • 1 red onion, sliced into thin half moons
  • 2 tablespoons rice wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon sugar
  • Salt and freshly ground pepper, to taste


  1. Combine cabbage, carrots, and onion in a large bowl.
  2. In a small bowl, whisk together the rice wine vinegar, olive oil, sugar, salt, and pepper. Drizzle over the slaw, making sure to coat all the slaw completely.
  3. Refrigerate for at least 20 minutes to allow flavors to marinate before serving.

If you don’t have time to prep the coleslaw from scratch, you can buy a bag of packaged coleslaw and just add the dressing yourself. It’s a simple and healthy version of a classic summertime favorite.

Nutrition Tidbit: Cabbage is a cruciferous vegetable in the same family as kale, brussels sprouts, and broccoli. It is an excellent source of vitamins K and C, and darker varieties are also a good source of antioxidants beta-carotene and quercetin. Cabbage is also low in calories, with only 17 calories per cup.

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  1. Hey Jessica-
    As you know, I LOVE coleslaw. I’m not a big cooked cabbage person (bit too stinky for my taste (:P). But raw, it’s just wonderful. I find sometimes if the regular green cabbage is too strongly flavored, the Napa or Savoy types are more mild and add a wonderful ruffly texture.