Greek Yogurt Coleslaw
This Greek Yogurt Coleslaw is a lighter, healthier twist on the classic summer side dish, made with a creamy no-mayo yogurt dressing. It’s fresh, flavorful, and packed with protein while still having that classic tangy coleslaw taste. Perfect for BBQs, picnics, potlucks, or served alongside anything fresh off the grill.
This coleslaw recipe is my healthier, high-protein version of the classic summer BBQ side dish. It’s creamy, fresh, and packed with tangy flavor from yogurt, vinegar, and spices — perfect for BBQs, potlucks, picnics, and summer parties.
Why You’ll Love this Greek Yogurt Coleslaw
This coleslaw comes together in just about 15 minutes and doesn’t require any cooking at all. With a few simple pantry staples, you can make a fresh and creamy side dish in no time — and the minimal cleanup is always a nice bonus.
- The perfect balance – Forget the unhealthy coleslaw from fast food chains or the supermarket and make your own at home instead. This easy recipe delivers the perfect balance of creaminess, sweetness, and tanginess in one fresh, flavorful dish.
- Highly customizable – This coleslaw is easy to adjust with whatever you have on hand. Add ingredients like apples, herbs, raisins, or spring onions to make it your own.
- Perfect as meal prep – The coleslaw holds up well in the fridge, making it great for preparing ahead of time. Simply store it in an airtight container and enjoy it throughout the week for quick lunches, BBQs, or easy side dishes.
Key Ingredients
Vegetables – This recipe includes all the classic coleslaw ingredients: shredded green cabbage, red cabbage, and carrots. Make sure your vegetables are fresh, crisp, and well cleaned before preparing the salad.
Fresh parsley – Fresh parsley adds brightness and a fresh herby flavor that balances the creamy dressing perfectly. It also gives the coleslaw a fresh pop of color.
Apple cider vinegar – This vinegar is essential for adding that classic tangy flavor to the coleslaw dressing. It helps balance the creaminess and sweetness beautifully.
Honey – I always prefer using honey instead of processed sugar in my coleslaw dressing. It adds a natural sweetness and pairs perfectly with the tangy vinegar and yogurt.
Dijon mustard – Dijon mustard adds depth, creaminess, and a subtle sharp flavor to the dressing. It also helps bring all the ingredients together for a smooth and balanced coleslaw.
How to make Greek Yogurt Coleslaw
First, prepare all your vegetables – Remove the outer leaves of the cabbage, then cut it in half and trim off the stem at the bottom. Cut each half into quarters, then slice out the tough inner core at an angle. Peel the carrot and rinse all the vegetables well.
Shred the cabbage and carrot – You can use a sharp knife, mandoline, or box grater for this step. I usually prefer slicing the cabbage with a knife and grating the carrot for the best texture. Try to keep the slices thin and uniform. Once shredded, place the vegetables into a large bowl of ice water for a few minutes to wash and crisp them up. Drain well and pat dry before using.
Make the dressing and combine – Whisk together all the ingredients for the Greek yogurt dressing, then pour it over the vegetables. Toss everything together until well coated and finish with freshly chopped parsley before serving.
Ways to enjoy Greek Yogurt Coleslaw
Serve it with grilled dishes – I love serving this creamy Greek yogurt coleslaw alongside my Viral Doner Kebab Recipe, Air Fryer Chicken Caprese, or crispy Steak and Fries. The fresh, tangy crunch pairs perfectly with grilled and savory dishes.
Add it to bowls and wraps – It’s also delicious added to bowls and wraps like my Shawarma Chicken Bowl for extra freshness and texture. This coleslaw is one of those easy summer sides that works with almost everything coming off the grill.
Recipe FAQ
Yes, you can! For a lighter version, you can remove the yogurt and make a dressing with apple cider vinegar and olive oil. You can also use my honey mustard dressing.
Once tossed with the dressing, the coleslaw stays fresh for about 4 to 5 days when stored in an airtight container in the fridge.
Yes, you can absolutely make this coleslaw a day ahead! I actually love letting the cabbage marinate in the dressing overnight because it becomes even more flavorful, creamy, and delicious the next day.
More Summer Salads and Side Dishes to try
Greek Yogurt Coleslaw
Ingredients
Method
- Prepare the coleslaw. Thinly slice the green and red cabbage, then grate the carrot. Combine in a bowl and set aside.
- Make the yogurt dressing. Mix together the Greek yogurt, apple cider vinegar, honey and Dijon mustard in a bowl. Season with salt and black pepper.
- Assemble the salat. Drizzle the dressing over the coleslaw salad. Toss well to combine, then garnish with chopped fresh parsley.
- Serve it immediately or let it marinate in the fridge for up to 2 hours.