Crunchy Greek Yogurt Coleslaw (No Mayo)
A fresh, crunchy coleslaw dressed with creamy Greek yogurt instead of mayo.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings4
This coleslaw swaps heavy mayonnaise for tangy Greek yogurt, making it lighter and healthier while staying creamy and delicious. The combination of white and red cabbage with grated carrot gives it a beautiful color and a satisfying crunch.
The dressing comes together in minutes with yogurt, red wine vinegar, mustard, and a touch of honey for balance. Let it sit for a while before serving so the flavors meld, and enjoy it as a side or a light lunch.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, combine the shredded white cabbage, red cabbage, grated carrot, and chopped parsley. Season with salt and pepper.
- In a small bowl, whisk together the yogurt, red wine vinegar, olive oil, mustard, honey, and grated garlic until smooth.
- Pour the dressing over the vegetables and toss well to coat everything evenly.
- Serve immediately, or let it sit at room temperature for 15 minutes, or refrigerate for 30 minutes before serving to allow the flavors to blend.
💡 Tips
- For extra crunch, you can add some thinly sliced red onion or a handful of sunflower seeds.
- This coleslaw keeps well in the fridge for up to 2 days, but it will soften over time.
- If you prefer a thinner dressing, add a tablespoon of water or lemon juice.
Inspired by a recipe from Real Greek Recipes