Creamy Coleslaw

May/June 1993, The EatingWell Healthy in a Hurry Cookbook (2006), The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.6 (84 votes)

Red and green cabbage and bright orange carrots make a colorful, healthful combination. For an especially nutty flavor, use Savoy instead of regular green cabbage.

"We added 1/3 cup of bleu cheese and really stepped up the flavor - with the cheese it's 4 star. "

Makes: 6 servings, about 3/4 cup each

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  • 3 tablespoons reduced-fat mayonnaise
  • 3 tablespoons nonfat plain yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon caraway seed, or celery seed (optional)
  • Salt & freshly ground pepper, to taste
  • 2 cups shredded red cabbage, (1/4 of a small head)
  • 2 cups shredded green cabbage, (1/4 of a small head)
  • 1 cup grated carrots, (2 medium)


  1. Combine mayonnaise, yogurt, mustard, vinegar and sugar in a large bowl. Add caraway seed (or celery seed), if using. Season with salt and pepper. Add cabbage and carrots and toss well.


Per serving: 49 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 7 g carbohydrates; 1 g protein; 2 g fiber; 153 mg sodium; 174 mg potassium.

Nutrition Bonus: 50% dv vitamin a, 22 mg vitamin c (35% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 fat

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