Simple Creamy Greek Yogurt Coleslaw
Healthy Greek yogurt coleslaw can be made with or without mayonnaise. It is fresh, colorful and customizable. A healthier twist on the classic recipe.
- Total Time10 minutes
- Yield7 cups 1x
Ingredients
Scale
For the Vegetable Base:
- 3 1/2 cups finely shredded green cabbage**
- 3 cups finely shredded red/purple cabbage**
- 1/2 cup shredded carrots **
- 1/4 cup thinly sliced green onions
- 1 teaspoon salt
For the Greek Yogurt Coleslaw Dressing:
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon celery seeds
- 1/4 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: 1/2 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
