Basic Low-Fat Vegan Coleslaw
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5 from 4 votes

Basic Low-Fat Coleslaw

This basic vegan coleslaw recipe substitutes vegan yogurt for some of the mayo, making it much lighter than traditional coleslaw.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: Vegan
Servings: 5
Calories: 47kcal
Author: Susan Voisin


  • 1/4 head green cabbage
  • 1/4 head red cabbage
  • 2 medium carrots
  • 2 tablespoons vegan mayo (use a low-fat one like my Tofu-Cashew Mayo)
  • 2 tablespoons soy yogurt
  • 1 1/2 tablespoon cider vinegar
  • 1 1/2 teaspoon agave nectar
  • 1/4-1/2 teaspoon dill weed, caraway seed, or celery seed
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt (or to taste)


  • Remove the hard core from the cabbage quarters. Shred each quarter using the slicing or shredding disk of a food processor or shred thinly by hand. Place into a large bowl. Shred carrot and add to cabbage.
  • Combine remaining ingredients and whisk well. Pour over cabbage and toss to coat. Best if allowed to chill for at least 30 minutes but can be eaten right away.


Nutritional info will vary depending on type of mayo and yogurt used. This analysis used Nayonaise and Wildwood plain soy yogurt.


Serving: 1serving | Calories: 47kcal | Carbohydrates: 7.6g | Protein: 1.1g | Fat: 1.7g | Sodium: 306mg | Fiber: 2.1g | Sugar: 2.9g