15 Servings

Total Time:

0 Hours 30 Minutes

Total Calories:

90 Calories


For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup rice vinegar
  • 2 tablespoons maple syrup or agave nectar
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 medium red onion, finely chopped
  • 3 Tablespoons Light Mayo

For the salad:

  • 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries
  • 3/4 cup fresh Italian parsley leaves, coarsely chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste


Step 1:

Take all the dressing ingredients and mix them in a bowl.

Step 2:

Chop red onion and soak in dressing for 10 minutes prior to mixing dressing with other ingredients. You can assemble the salad ingredients during this time.

Step 3:

Shred cabbage or you can buy premade slaw mix. Toss together all salad ingredients.

Step 4:

After onions have soaked in dressing for 10 mins you can combine all ingredients together in a large mixing bowl. You can serve immediately or chill in the refrigerator until ready to serve. Slaw will keep in the fridge for up to 4 days. Enjoy!

Chef’s Note:

Try making this lower-calorie holiday coleslaw recipe! Packed with delicious healthy veggies, this recipe will become a staple dish at your dinner table!

Nutrition Facts:

About 90 calories, 12.7 grams protein, 17.8 grams carb, 3.8 grams fiber