Best 3 Healthy Chopped Slaw Recipes

Preparing a healthy chopped slaw is an art form that blends flavorsome ingredients with nutritious choices. This tangy and crunchy salad offers a delightful balance of textures and flavors. Whether you're looking for a refreshing side dish for your next barbecue or a healthy and flavorful addition to your weekly meal plan, this versatile dish has something to offer everyone. Explore our collection of healthy chopped slaw recipes, each carefully curated to provide a burst of flavor and essential nutrients to your meals.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S CHOPPED COLESLAW

Mom's Chopped Coleslaw image

For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 medium head cabbage (about 1-1/4 pounds)
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red or green pepper
1/3 cup finely chopped sweet onion
DRESSING:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup 2% milk
1/4 cup buttermilk
2 teaspoons white vinegar
1/4 teaspoon hot pepper sauce
Dash pepper

Steps:

Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

HEALTHY CHOPPED COLESLAW

Healthy Chopped Coleslaw image

I love cole slaw and enjoy trying new ways to prepare it. This is from the Food Network, and is yummy and easy!

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head green cabbage, shredded (about 1 pound)
1/2 head purple cabbage, shredded (about 1 pound)
salt, for cabbage, plus
1 teaspoon salt
1 carrot, shredded (1 cup)
1/2 teaspoon celery seed
1/2 cup low-fat mayonnaise
2 tablespoons whole grain mustard
3 tablespoons dark brown sugar
3 tablespoons pineapple juice
1/2 cup buttermilk
fresh ground black pepper
1/8 teaspoon cayenne

Steps:

Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!

CHOPPED HONEY-MUSTARD SLAW

Chopped Honey-Mustard Slaw image

Provided by Tom Douglas

Categories Mustard Vegetable Side No-Cook Fourth of July Picnic Vegetarian Backyard BBQ Summer Tailgating Chill Honey Cabbage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups)
1 tablespoon coarse kosher salt
3/4 cup mayonnaise
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 1/2 teaspoons celery seeds
1 teaspoon grated lemon peel
1/2 teaspoon hot pepper sauce

Steps:

Place cabbage in large colander; set colander over large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.
Whisk all remaining ingredients in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and chill.)
Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl. Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Season with pepper.

Tips:

Choose fresh, crisp cabbage: The fresher the cabbage, the better your slaw will be. Look for heads of cabbage that are heavy for their size and have tightly packed leaves.
Shred the cabbage thinly: This will help the dressing to evenly coat the cabbage and make the slaw more flavorful.
Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your slaw, such as carrots, celery, bell peppers, and onions. This will add color, flavor, and texture to the slaw.
Make your own dressing: Store-bought dressings can be high in sugar and unhealthy fats. It's easy to make your own dressing using simple ingredients like olive oil, vinegar, honey, and mustard.
Let the slaw chill before serving: This will help the flavors to meld together and make the slaw more refreshing.

Conclusion:

Chopped slaw is a healthy and refreshing side dish that can be enjoyed at any time of year. It's easy to make and can be customized to your liking. With so many variations to choose from, there's sure to be a chopped slaw recipe that everyone will enjoy. So next time you're looking for a healthy and delicious side dish, give chopped slaw a try!