Lightened Up Homemade Coleslaw With Greek Yogurt is fresh, colorful and customizable. A healthier twist on the classic recipe.
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Lightened Up Homemade Coleslaw with Greek Yogurt, well... it has my heart.
And you guys, I’m going to pinky promise you something right here and now. This recipe is the easiest ever. I mean, nothing deserves the title of “easiest ever” like a recipe that can be made in less than 10 minutes without cooking ANYTHING.
And as an extreme bonus... easiest ever could also be translated to mean, fabulously delicious. The crispy texture, fresh flavors and a hint of tang from the Greek yogurt is making me one happy, Summer loving, cookout-enthusiest.
What did I use to bring to BBQ’s again????
There’s a couple of tricks involved with keeping this coleslaw recipe light and easy.
Trick No. 1: Buy the Bagged Mix: Full disclosure, chopping it yourself would probably taste better and would most assuredly be more colorful, BUT... in my opinion, it’s NOT worth the extra work. I promise you.. this coleslaw is tasty.
Trick No. 2: Salted Cabbage: Salting the cabbage before making the slaw makes the best coleslaw. The salt brings out the water. By bringing out the water you can avoid soggy, dressing-heavy coleslaw.
Trick No. 3: Greek Yogurt: Coleslaw dressing is usually made with mayonnaise. Adding some Greek yogurt in it’s place replicates the texture, but cuts WAY down on the fat and calories. Essentially it changes coleslaw from an indulgent treat to a recipe that made with good for you stuff and can/should be enjoyed on the regular!
Time Saving Tips and Tricks
Prep: All veggies can be pre-chopped and stored in the fridge overnight. The dressing can also be made in advance and stored in an airtight container/bag for up to 3 days.
Make Ahead: I recommend it! In my opinion, coleslaw that has been refrigerated overnight has way more flavor than when served immediately after being prepared. I have found that it keeps well in the fridge for up to 3 days.
Freezer: Sorry guys.. not this time.
Lightened Up Homemade Coleslaw With Greek Yogurt
- Yield: 5 cups 1x
Description
Lightened Up Homemade Coleslaw With Greek Yogurt is fresh, colorful and customizable. A healthier twist on the classic recipe.
Ingredients
- ¼ cup greek yogurt
- ¼ cup mayonnaise
- 1 Tbs dijon mustard
- 1 Tbs white vinegar
- 1 ½ tsp maple syrup
- ½ tsp celery seeds
- ¼ tsp salt
- ¼ tsp black pepper
- 1 bag pre-chopped coleslaw mix (16 oz)
- ½ cup shredded carrots
- ¼ cup thinly sliced green onions
Instructions
- Add 1 teaspoon of salt to pre-chopped coleslaw mix. Use hands to mix well. Allow cabbage to sit for 30 minutes (you can work on assembling dressing and chopping /shredding onions and carrots). The salt will draw the water out and help to avoid the dressing making the coleslaw soggy. After 30 minutes, use paper towels to remove any excess moisture that has been pulled from the cabbage.
- For dressing, in a small mixing bowl, combine yogurt, mayo, dijon, vinegar, maple syrup, celery seeds, salt and pepper. Mix well.
- In a large bowl, combine slaw mix, shredded carrots and green onions. Pour dressing over cabbage mixture. Toss lightly to coat. Cover and chill for at least 2 hours (I like to do it overnight).
Notes
Some mayo can contain funky ingredients. I like and use Primal Kitchen Mayo made with Avocado.
Let's Connect:
- Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
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