Greek Yogurt Coleslaw

A big bowl of creamy coleslaw always feels refreshing, and using Greek yogurt instead of mayo makes it even lighter. This version blends shredded cabbage and carrots with a smooth, tangy dressing that stays bright and flavorful. The yogurt adds creaminess without being heavy, and a small drizzle of honey with a bit of Dijon mustard rounds it out with just enough sweetness to balance the sharpness.

This side dish fits almost any occasion. It works perfectly for a relaxed backyard barbecue, a picnic in the park, or a simple family dinner at home. The coleslaw stays fresh and homemade every time, with plenty of crunch in every bite. It comes together quickly, looks vibrant on the plate, and brings a satisfying mix of flavors and textures to the table.

Why You’ll Love This Recipe

One of the best things about this coleslaw is how balanced it tastes. The creamy yogurt-based dressing pairs beautifully with the natural crunch of the cabbage and carrots, giving you a refreshing bite every time. It feels lighter than traditional coleslaw but still rich enough to be comforting.

It’s also highly customizable. You can mix in purple cabbage for extra color, add sliced green onions for a bit of sharpness, or sprinkle in some celery seeds for an earthy flavor boost. Want it sweeter? Add more honey. Prefer a tangier finish? A splash of extra vinegar does the trick. The recipe adapts easily depending on your taste and what you have in your kitchen.

Best of all, this coleslaw tastes even better when made ahead of time. The dressing settles into the cabbage, softening it slightly while keeping its crunch. It’s one of those dishes you can make in the morning and have ready for dinner without any stress.

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Ingredients

For the Coleslaw

• 4 cups shredded green cabbage
  
• 2 cups shredded purple cabbage
  
• 1 cup shredded carrots
  
• 2 tablespoons chopped green onions (optional)
  
• 2 tablespoons fresh parsley, chopped
  

For the Dressing

• 3/4 cup plain Greek yogurt
  
• 2 tablespoons mayonnaise
  
• 2 tablespoons apple cider vinegar
  
• 1 tablespoon honey
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon celery seeds (optional)
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  

Step-by-Step Instructions

1. Prep the Vegetables

Shred the green and purple cabbage using a sharp knife, food processor, or mandoline for even cuts. Add them to a large mixing bowl along with shredded carrots, green onions, and parsley. Toss gently to combine and set aside while you prepare the dressing.

2. Make the Dressing

In a medium-sized bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, and black pepper. Whisk until the dressing is creamy and smooth with no lumps. Taste and adjust seasoning if needed — you can add more honey for sweetness or vinegar for extra tang.

3. Combine and Toss

Pour the dressing over the shredded vegetables and toss everything together until the cabbage and carrots are evenly coated. Make sure to mix from the bottom of the bowl so that the dressing reaches all the vegetables.

4. Chill and Let the Flavors Set

Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This resting time lets the flavors develop and slightly softens the cabbage without losing its crunch.

5. Serve and Enjoy

Before serving, give the coleslaw a quick stir to redistribute the dressing. Transfer it to a serving dish and sprinkle a little extra parsley or green onions on top for a pop of color.

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Greek Yogurt Coleslaw

A creamy, refreshing coleslaw made with crunchy cabbage, shredded carrots, and a tangy Greek yogurt dressing

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Salad

Cuisine American

Servings 6 People

Ingredients

  

For the Coleslaw

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 2 tbsp chopped green onions optional
• 2 tbsp fresh parsley chopped

For the Dressing

• 3/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp celery seeds optional
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Shred the cabbage and carrots, then combine in a large mixing bowl with parsley and optional green onions.
• In a separate bowl, whisk together yogurt, mayonnaise, vinegar, honey, mustard, celery seeds, salt, and pepper until smooth.
• Pour the dressing over the vegetables and toss well to coat.
• Chill for at least 30 minutes before serving for the best flavor and texture.
• Garnish with extra parsley or green onions before serving.

Keyword creamy coleslaw with yogurt, Greek yogurt coleslaw, healthy coleslaw recipe, shredded cabbage salad, summer barbecue side, tangy Greek yogurt dressing

Tips & Variations

• Swap apple cider vinegar for white wine vinegar or lemon juice for a slightly different tang.
  
• Use all green cabbage or mix in napa cabbage for a softer texture.
  
• Add sliced almonds or sunflower seeds for a little crunch.
  
• Toss in thinly sliced apples or raisins for a sweet touch.
  
• Make it dairy-free by using a plant-based yogurt alternative.
  

Serving Suggestions

This coleslaw pairs beautifully with barbecue chicken, grilled fish, pulled pork sandwiches, or burgers. You can also use it as a fresh topping for tacos or sliders. For a lighter meal, serve it alongside baked potatoes or roasted vegetables. If you’re packing a picnic, it stays fresh and crisp even when made ahead, making it the perfect make-ahead side dish.

Final Thoughts

Greek Yogurt Coleslaw is an easy, refreshing, and versatile recipe that shows healthy food can taste amazing. It keeps the cabbage crunchy, uses a lighter dressing, and blends flavors that pair well with almost any main dish. You can make it for a summer cookout, a casual gathering, or even a simple weeknight meal, and it always earns a place on the table.