Coleslaw Crunch Sunshine Salad

With summer approaching coleslaw salads are a perfect BBQ side, a pool side recipe, or a staple for the hot summer months. The crunch the freshness, and the deliciousness that is a coleslaw salad is wonderful. You know though that this version of a coleslaw salad has the nutrition turned up and created for a better healthier, more nutrient dense dish.

Nutrition Breakdown:

A typical coleslaw salad is usually sopping in a mayo based dressing. Well, not this one. Instead I have made this dressing a yogurt based dressing. Also, the combo of coleslaw and yogurt is gut microbiomes dream. Coleslaw is cabbage essentially. Usually 3 different cabbages thinly sliced together, red, napa, and green cabbage. Cabbage is in the cruciferous vegetable family. Cruciferous vegetables are amazing for gut health. They are so dense with fiber, your healthy gut bacteria love that!

With the swap from mayo to yogurt, now this salad is even healthier and better for your gut. The lactobacteria found in yogurt are live active cultures. Which means the combo of fiberous veggies from the cabbages and live active bacteria this creates a healthier gut environment.

Adding in the almonds not only for crunch, but for healthy fats well this is just the icing on the cake so to speak. Healthy fats, like those found in nuts increase the short and medium chain fatty acids in your gut. Short chain fatty acids in the gut help to enhance the communication between the gut brain connection. Yes, your gut and your brain are connected. Your entire body has a communication system.

Let’s get to how you make this really simple nutritiously delicious salad!

Coleslaw Crunch Sunshine Salad

Course Salad
Prep Time 10 minutes
Servings 6


  • 1 bag Coleslaw Mix or Shredded Cabbage
  • 1/3 cup Shredded Carrots
  • 1/4 cup Slivered Almonds


  • 1 cup Plain Whole Milk Yogurt or 2% Yogurt
  • 1/4 cup Lemon juice
  • 4 TBLS Dijon Mustard
  • 2 TBLS Red Wine Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt and Pepper to taste


  • In a large bowl mix add in the coleslaw, shredded carrots, and slivered almonds.
    In another bowl, add in all the ingredients for dressing. Using a whisk, whisk together the dressing until it is well mixed. Taste to adjust the acid, salt and pepper. Pour 1/2 a cup over the coleslaw salad and gently toss it together.
    Optional to place the salad in the fridge for 30 -60minutes or serve immediately.

About the Author

Alexandra Golovac, Health Coach

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