Fat Free Coleslaw Recipe Slimming World: Crunchy Tang With Yogurt Dressing

This coleslaw delivers all the crunch and tang you love without any of the guilt. Using a simple yogurt dressing, it achieves that classic creamy texture while staying completely fat-free.

Perfect for meal prep or as a refreshing side, it keeps well in the fridge and pairs beautifully with grilled proteins. The secret is letting the flavors meld for at least an hour before serving.

Ingredients for Fat Free Coleslaw Recipe Slimming World

Bright, crunchy veggies meet a creamy yogurt dressing. Simple and fresh ingredients only.

The cabbage is key here—look for firm heads with vibrant color at any grocery store. I grab mine from Whole Foods when I want organic, but regular supermarket stuff works too. Make sure to shred it thinly for that perfect texture (a mandoline makes quick work). The carrots add a nice sweetness, so fresh, crisp ones are best. Pre-shredded bags save time but tend to lose moisture faster.

No non-fat yogurt? Low-fat Greek yogurt works in a pinch (just watch the fat content). Swap apple cider vinegar for white vinegar or lemon juice if needed. Out of Dijon? Yellow mustard at half the amount is fine. Sugar isn’t essential—a pinch of stevia or monk fruit can sweeten without calories. Celery salt can replace the seeds at one-fourth the amount.

This keeps 4-5 days in the fridge (the flavors get better). Store in an airtight container and give it a stir before serving. Don’t dress it too early—keep the veggies and dressing separate until ready to eat for maximum crunch.

Step-by-Step Instructions for Fat Free Coleslaw

Here’s the method I use to create a perfectly balanced, creamy coleslaw without the guilt.

Step 1: Prepare the Cabbage and Carrot Base

Start by thinly shredding the 0.5 whole green cabbage and 0.25 whole red cabbage. I like to remove the tough outer leaves first, then cut each cabbage into quarters before slicing thinly with a sharp knife. The green cabbage gives you that classic crunch, while the red adds a beautiful pop of color.

Peel and grate the 2 whole carrots using the large holes of a box grater. This size gives you visible flecks of orange that look as good as they taste. Combine the cabbage and carrots in a large bowl—you should have about 6-7 cups of vegetable mixture total. This forms the crisp foundation of your coleslaw.

Step 2: Whisk Together the Creamy Yogurt Dressing

In a medium bowl, combine the 1 cup plain non-fat yogurt, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1 tbsp granulated sugar. The yogurt provides that signature creaminess without the fat, while the vinegar and mustard add the tangy kick that makes coleslaw so addictive.

Add the 0.5 tsp celery seeds, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk everything together until completely smooth and uniform in color. The celery seeds are the secret ingredient here—they deliver that authentic coleslaw flavor you know and love. Taste and adjust seasoning if needed, but remember the flavors will mellow slightly as it chills.

Step 3: Combine and Finish with Fresh Herbs

Pour the dressing over the cabbage mixture and stir thoroughly to coat every shred. I use a large serving spoon for this, folding the vegetables gently to maintain that crisp texture. The dressing should cling to the vegetables without pooling at the bottom of the bowl.

Finely chop the 2 tbsp fresh parsley and sprinkle it over the coleslaw. Then drizzle the 1 tbsp lemon juice evenly across the top. The parsley adds a fresh herbal note, while the lemon juice brightens all the flavors and keeps the colors vibrant. Stir once more to distribute these final ingredients.

Step 4: Chill and Let Flavors Meld

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows the flavors to meld together and the cabbage to soften just slightly while maintaining its crunch. I’ve found that 2 hours is the sweet spot for perfect texture and flavor development.

The coleslaw will keep in the refrigerator for up to 3 days, though it’s best within the first 24 hours when the vegetables are at their freshest. Give it a quick stir before serving to redistribute the dressing that may have settled. This dish tastes even better the next day as the flavors continue to develop.

Common Mistakes When Making This Dish

Over-Salting Early

I always taste the dressing before combining it with the veggies. Adding 0.5 tsp salt to the yogurt mixture first lets you adjust. Remember, the flavors concentrate as it chills, so go light initially. You can always add more later, but you can’t take it out. 💡

Skipping the Resting Time

Don’t rush the chilling step. The 1 hour minimum in the fridge lets the cabbage absorb the dressing and soften slightly. I’ve tried serving it immediately, and the flavors just don’t meld properly. 2 hours is even better for that perfect balance of crunch and creaminess.

Using Watery Yogurt

Strain your 1 cup plain non-fat yogurt through a cheesecloth for 15 minutes if it seems thin. Watery yogurt will make your dressing runny, and the coleslaw will be soggy. I learned this the hard way with my first batch.

Shredding Too Thick

Thinly shredded cabbage is key for texture. Use a sharp knife or mandoline for ¼-inch wide strips. Thick shreds won’t absorb the dressing well and can be tough to eat. The carrots should be grated, not julienned, for even distribution.

Dressing Too Early

Keep the dressing separate until you’re ready to serve if making ahead. Dressed coleslaw can become watery as the cabbage releases moisture. I store mine in separate containers and combine 30 minutes before serving for the best texture.

Ignoring the Sugar

Don’t skip the 1 tbsp granulated sugar—it balances the acidity beautifully. For Slimming World, use granulated sweetener instead. The sugar isn’t just for sweetness; it helps mellow the sharpness of the vinegar and mustard. 🌟

Frequently Asked Questions