Sweet and Tangy Cole Slaw

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Not a fan of traditional mayonnaise cole slaw? Either way, you will love our Skinny Sweet and Tangy Cole Slaw recipe. It takes the usual boring cole slaw you’ve come across at every picnic and get-together and flips it on its head. We’ve put together the perfect combination of sweet and tangy flavors by using apple cider vinegar and a bit of pure maple syrup. Throw in a tablespoon, or two, of creamy Dijon, and you’ve got yourself a party favorite that is sure to please both lovers and haters of traditional cole slaw varieties.

Try serving Skinny Sweet and Tangy Cole Slaw with some of our other backyard favorites, like:

Slow Cooker Barbecue Pulled ChickenSlow Cooker Barbecue Beans
Slow Cooker Spicy Barbecued Drumstick

Skinny Sweet and Tangy Cole Slaw

Skinny Sweet and Tangy Cole Slaw

Yields: 6 servings | Serving size: 3/4 cup | Calories: 116 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 35 mg | Carbohydrates: 12 g | Dietary Fiber: 2 g | Sugars: 9 g | Protein: 1 g | SmartPoints (Freestyle): 5 |


  • 1/2 cup apple cider vinegar
  • 1/4 cup pure maple syrup
  • Kosher or sea salt to taste
  • 1/4 cup canola oil
  • 2 tablespoons Dijon Mustard (I used Grey Poupon Country Dijon)
  • 6 cups thinly sliced green cabbage
  • 1/2 cup grated carrots
  • 1/2 red bell pepper, diced
  • 1/2 cup grated Vidalia Onion, or regional sweet onion
  • 1 teaspoon caraway or celery seeds
  • 1/2 teaspoon freshly ground black pepper


  1. Whisk together the first 5 ingredients.
  2. In a large mixing bowl, combine cabbage, carrots, bell pepper, onion, caraway seeds and black pepper. Add the vinegar mixture and toss to coat. Serve immediately or refrigerate until ready to serve.

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Let us know how much you’ve enjoyed this recipe by leaving a comment below.

18 Comments on "Sweet and Tangy Cole Slaw"

  1. Beth  June 17, 2013

    How much maple syrup and canola oil? 1/4 cup? Thanks!

  2. Erin  June 17, 2013

    1/4 of what for the syrup and oil? tablespoon or cup?

    • Skinny Ms.  June 20, 2013

      Erin, 1/4 cup for the oil and maple syrup.

  3. Kara  June 17, 2013

    Maple syrup & canola oil: 1/4 what? Cup, tablespoon, …?

    • Skinny Ms.  June 20, 2013

      Kara, 1/4 cup of both maple syrup and canola oil.

  4. Lindsay  June 21, 2013

    Can I use honey instead of maple syrup and grapeseed oil instead of canola?

    • SkinnyMs  March 4, 2014

      You sure can!

  5. Valerie  July 2, 2013

    Anyone substituted sugar free maple syrup? Just wondered.

  6. Kim  July 2, 2013

    Could you use olive oil instead of canola? Or would that affect the taste?

    • Skinny Ms.  July 3, 2013

      Kim, You can, just be sure it is a lighter olive oil, I would recommend Extra-Virgin specifically for salads.

    • SkinnyMs  March 4, 2014

      Yes, olive oil would work well here.

  7. Lynn Williams Ryan  July 10, 2013

    this was a great slaw – just the right amount of sweet and tangy – I did use a pre chopped veggie salad from Trader Joe's so I didn't have to spend as much time in the kitchen – a great salad to take to a bbq!

  8. Guest  July 11, 2013

    My dressings been in the fridge for about three weeks. There doesn't seem to be anything in it that would go bad, and it was in a tightly sealed glass container so I'm going to eat it. It's kinda glob-by, but here goes.

  9. realdoe foo  September 2, 2013

    the canola oil and maple syrup were negatives for me, the rest sounds awesome

  10. Jess  July 29, 2014

    Didn't have any caraway or celery seeds so will prob chop some celery leaves and put them in. My husband doesn't do mayo, milk or cheese so this was a great slaw for us! Hated grating the onion but it adds a nice invisible spicy element. My first time making a slaw ever and will make this more often! Thanks for sharing!

    • SkinnyMs  July 30, 2014

      Jess, Great idea on the celery leaves! You're welcome!

  11. George Johnson  April 5, 2015

    Works fine with Vermont Sugar Free syrup!


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