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.
Ingredients
For the Coleslaw
- 1 cup green cabbage
- 1 cup red cabbage
- 1 large carrot
- fresh Italian parsley
For the Yogurt Dressing
- 1/4 cup plain greek yogurt
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp honey
- 1/2 tbsp dijon mustard
- Pinch of kosher salt and ground black pepper
Instructions
- 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.
Notes
Customize - You can easily customize this coleslaw by adding ingredients like chopped spring onions, crisp apple slices, or a handful of dried raisins for a little sweetness and extra texture.
Make it ahead - If you’re making it ahead, the coleslaw keeps well in an airtight container in the fridge for about 4 to 5 days after the vegetables and dressing have been mixed together.