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Lightened Up Cole Slaw

If you want to make this vegan, make sure to use vegan mayonnaise, yogurt, and buttermilk.
Servings: 6
Author: Virginia Willis


  • 2 tablespoons mayonnaise
  • 2 tablespoons 0% Icelandic yogurt
  • 1/4 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar optional
  • 1/2 teaspoon dry mustard
  • 1/4 small head green cabbage cored and finely shredded (about 2 cups)
  • 1/4 small head red cabbage cored and finely shredded (about 2 cups)
  • 1 carrot shredded or in peeled into ribbons
  • 1 stalk celery thinly sliced
  • ½ sweet onion sliced
  • 2 green onions sliced
  • 1 jalapeno diced
  • Coarse kosher salt and freshly ground black pepper


  • In a large bowl, combine the mayonnaise, yogurt, buttermilk, lemon juice, vinegar, sugar, and mustard. Whisk until smooth. Add the vegetables; stir well to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate to marinate for at least 2 hours before serving. Taste and adjust for seasoning with salt and pepper before serving.