Simple Creamy Coleslaw With Greek Yogurt is fresh, colorful and customizable. With or without mayo, it's your choice. A healthier twist on the classic recipe.
My husband loved this cole slaw! Best part ... he didn't even notice the Greek yogurt for mayo swap. I will definitely be making this one again. Thanks for the recipe!
- Jusine
Simple coleslaw with creamy Greek yogurt dressing, well... it has my heart.
'm going to pinky promise you something right here and now. This recipe is the easiest ever. Nothing deserves the title of “easiest ever” like a recipe that can be made in less than 10 minutes without cooking ANYTHING.
And as a 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 - enthusiast. What did I use to bring to BBQ’s again????
This coleslaw was inspired from Better Homes NEW Cookbook (you know, the one with the red and white checks), and pairs perfectly with this Super Simple Sloppy Joe recipe.
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🥕Ingredients
- Greek yogurt
- mayonnaise
- dijon mustard
- white vinegar
- sugar
- celery seeds
- green cabbage
- purple/red cabbage
- shredded carrots
- green onions
- salt and pepper
*** See recipe card for quantities.
Instructions
Step 1: Prepare the veggies. Finely chop/shred the cabbage using a knife, mandolin or food processor. If using a food processor, select the slicing disk. Finely Chop green onions. Skip this step if using pre-made coleslaw mix and/or bagged shredded carrots.
Step 2 (OPTIONAL): Add red and green cabbage to a large colander. Top cabbage with 1 teaspoon of salt. Mix well. Allow cabbage to sit for 15-30 minutes. The salt will draw out the water and help avoid soggy coleslaw. Use a dry paper towel to remove excess water.
Step 3: Make the Greek yogurt coleslaw dressing. In a mixing bowl, combine yogurt, mayo, dijon, vinegar, sugar, celery seeds and pepper. Mix well.
Step 4: Finish up. Add cabbage, carrots, green onions and dressing to a large mixing bowl. Toss to coat. Chill in refrigerator for a minimum of 2 hours.
Hint: If you don't have time and/or desire to shred your cabbage and/or carrots, you can sub (1) 16 oz. bag of pre-chopped coleslaw mix and a bag of store-bought shredded carrots.
⇉ Substitutions
Calories/Fat: You can balance the taste/calories of this recipe easily by changing the ratios of the mayonnaise and Greek yogurt. Skipping the Greek yogurt and subbing mayonnaise will provide you with a classic coleslaw higher in fat. Skipping the mayonnaise and using Greek yogurt will give you a tangier, healthier version of this dish. We recommend splitting the difference and going half and half.
Vegan - Sub regular mayonnaise and Greek yogurt for plant based options.
⭐️ Variations
Spicy: Add chili or cayenne pepper to the dressing to add a little heat. Alternatively you can add some chopped jalapeños.
Deluxe: Add mix-ins like sunflower seeds, nuts or dried fruit. Salty ingredients like capers or sun-dried tomatoes also make yummy additions.
🥣 Equipment
All the listed equipment is NOT required to make this dish. You can get it done with a sharp knife and cutting board (or by utilizing coleslaw mix and pre-shredded carrots). That said, access to them will greatly reduce chopping time.
**The links below are affiliate links. Simply Sissom may receive a small commission if you purchase after clicking.
- Food processor: We use and love our KitchenAid 11-cup Food Processor. It comes with a variety of blades/disks.
- Mandoline Food Slicer: There are lots of options and price-points available. The one we use is no longer available. The Vekaya Mandoline has great reviews on Amazon.
❄️ Storage
Refrigerate coleslaw in an airtight covered container for up to 3 days. In our opinion this coleslaw recipe tastes best after sitting overnight.
🏆 Top tip
If you have time, don't skip on salting the cabbage in order to remove excess moisture. This step helps avoid soggy cabbage and improves the overall texture of the dish.
PrintRecipe
Simple Creamy Greek Yogurt Coleslaw
- Total Time: 10 minutes
- Yield: 7 cups 1x
Description
Healthy Greek yogurt coleslaw can be made with or without mayonnaise. It is fresh, colorful and customizable. A healthier twist on the classic recipe.
Ingredients
For the Vegetable Base:
- 3 ½ cups finely shredded green cabbage**
- 3 cups finely shredded red/purple cabbage**
- ½ cup shredded carrots **
- ¼ cup thinly sliced green onions
- 1 teaspoon salt
For the Greek Yogurt Coleslaw Dressing:
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon white sugar
- ½ teaspoon celery seeds
- ¼ teaspoon black pepper
Instructions
- Prepare the veggies. Finely chop/shred the cabbage using a knife, mandoline or food processor . Shred carrots using a grater, mandoline slicer or food processor. Finely Chop green onions with a sharp knife.
- Optional (but recommended). Add red and green cabbage to a large mixing bowl. Top with 1 teaspoon of salt. Mix well. Allow cabbage to sit for 15 minutes. The salt will draw out the water and help avoid soggy coleslaw. Use a paper towel to remove any excess moisture.
- Make the dressing. In a small mixing bowl, combine yogurt, mayo, dijon, vinegar, sugar, celery seeds and pepper. Mix well.
- Finish things up. Add carrots, green onions and dressing to the large mixing bowl filled with salted cabbage. Toss to coat. Add additional salt and pepper to taste. Chill in refrigerator for a minimum of 2 hours before serving.
Notes
** Green and purple shredded cabbage can be subbed with 1 (16 oz.) bag of coleslaw mix. Store-bought shredded carrots can also be a time saver for this recipe.
*** For vegan - sub plant based mayo and/or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 50
- Sugar: 2.4 g
- Sodium: 235.3 mg
- Fat: 3.3 g
- Carbohydrates: 4.1 g
- Protein: 1.2 g
- Cholesterol: 2.3 mg
❓ FAQ
In order to prevent your soggy coleslaw, add one teaspoon of salt to the cabbage and mix well. Let the cabbage sit in a colander for 15-30 minutes prior to adding your dressing. You will notice a lot of liquid leaking from the colander.
Yes. The coleslaw needs to be refrigerated a minimum of 2 hours prior to serving, but we think overnight is best!
Yes. The dressing can be assembled and mixed up to 24 hours prior to making your coleslaw.
We like to use our food processor. Taste of Home has a great article that walks you through how to shred cabbage with a knife, mandolin and food processor.
➕ More Recipes
Justine
My husband loved this cole slaw! Best part ... he didn't even notice the Greek yogurt for mayo swap. I will definitely be making this one again. Thanks for the recipe!
Carrie
Fantastic! Used Calvé Fresca Ma-Yo in place of the regular mayonnaise, and some fennel & cumin instead of celery seeds. Husband & kids loved it as well, will definitely be a repeat!