Coleslaw is the classic side to burgers and can be really healthy! This coleslaw is made lighter and tastier with canola mayo and yogurt in the dressing.

Choose non-GMO canola mayo rather than traditional mayo that is made with soybean oil.  Soybean oil is high in inflammatory omega 6 fats, whereas canola oil is high in anti-inflammatory omega 3 fats.

Cabbage is a cruciferous vegetable, which is a family of vegetables that have the strongest ability to reduce the risk of cancer.  My old boss, a breast cancer survivor, once said, “never pass up the chance to eat a cruciferous vegetable.”  That is excellent advice!

Hana’s Coleslaw

  • About 1 1/2 cups purple cabbage, chopped or shredded
  • About 1 1/2 cups green cabbage, chopped or shredded
  • 4 carrots, grated (About 1-1 1/2 cups)
  • 1/2 cup plain yogurt
  • 1/4 cup canola mayonnaise
  • 4 tablespoons white vinegar
  • 1 tablespoon honey
  1. Place the shredded cabbages and carrots into a large bowl.
  2. Mix the yogurt, mayo, vinegar and honey together and pour over the cabbage and carrots.
  3. Mix and enjoy!
Nutrition Details:
Gluten-free, vegetarian, dairy-free use dairy-free yogurt
Makes about 6 servings, per 1/2 cup:
55 calories, .4 grams fat, 0 grams saturated fat, 50 mg sodium, 10 grams carbohydrate, 2 grams fiber, 2 grams protein

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