Greek Yogurt Coleslaw features crisp shredded cabbage and carrots dressed in tangy Greek yogurt dressing. This healthy coleslaw recipe is the perfect addition to pulled chicken sliders or side for your next BBQ!
We love coleslaw but find that the standard dressing can be a little heavy. In order to make the dressing healthier and lighter, we use a Greek yogurt base instead of traditional mayonnaise, honey in lieu of sugar, and apple cider vinegar for tang. It's a delicious salad rich in probiotics!
This healthy coleslaw has become our go to for a light and zesty addition to pulled pork or chicken burgers, BBQ Baked Chicken Thighs (Baked in Oven), and fish tacos. Give it a try for a weeknight dinner, barbecue, or Game Day!
About Greek Yogurt Coleslaw
- Taste - This coleslaw is a rich flavor medley. The cabbage and carrots are earthy and slightly peppery. The Greek yogurt dressing is sweet and tangy.
- Texture - The cabbage and carrots are firm and crunchy while the dressing adds moisture.
- Effort - This coleslaw is simple and easy to make a large batch for family and friends.
- Time - It only takes 10 minutes to prep and can be made while your other dishes cook.
- Red cabbage - Red cabbage has a bold and peppery flavor.
- Napa cabbage - Napa cabbage is slightly sweeter than red cabbage.
- Carrots - Carrots are a sweet root vegetable that come in orange, purple, red, white, and yellow.
- Greek yogurt - Coleslaw is usually made with mayonnaise. Plain Greek yogurt is a healthy alternative that's rich in probiotics.
- Honey - Honey adds sweetness to the coleslaw. Use an unflavored honey so the other ingredients don't clash with the honey.
- Apple cider vinegar - Apple cider vinegar adds a fruity and tangy note to the coleslaw.
- Water - Water keeps the coleslaw from getting too thick.
- Garlic powder - Garlic powder adds the quintessential aroma without overpowering the other flavors.
- Dijon mustard - Dijon mustard adds a tangy sharpness.
- Lemon juice - Lemon brightens the slaw.
- Kosher salt - Salt accentuates the other flavors.
See recipe card for quantities.
- Mayonnaise - Use mayo instead of Greek yogurt if you prefer the taste/texture and want a more classic coleslaw recipe.
- Sugar - You can use sugar instead of honey for a richer sweetness.
- Maple syrup - Use maple syrup instead of honey for a richer sweetness.
- White wine vinegar - Use white wine vinegar for a less fruity vinegar flavor.
- Nonfat Greek Yogurt - Use nonfat Greek yogurt for an even healthier option.
- Parsley - Add chopped parsley for an earthy pepperiness.
- Celery seeds - Add celery seeds for a savory and aromatic flavor.
- Spicy - Add a little tobasco or pepper sauce to make this cole slaw spicy.
- Make Greek yogurt mixture - In a mixing bowl, add creamy Greek yogurt, water, apple cider vinegar, lemon juice, pepper, salt, garlic powder, mustard, and honey. Mix until combined. (Photo 1 and 2)
- Dress cabbage and carrots - In a separate large bowl, place shredded Napa cabbage, red cabbage, and carrots in a large mixing bowl and mix. Pour the creamy dressing over the vegetables and use tongs to mix until the vegetables are coated. (Photo 3 and 4)
What to Serve With This Healthy Coleslaw Recipe
This no mayo coleslaw recipe goes perfectly with slow cooker BBQ pulled chicken or pork burgers. Alternatively, you can add it to a fried chicken or fish sandwich for extra crunch. It is also delicious as a general BBQ or game day side.
Yes, our coleslaw recipe is healthy! Most coleslaw recipes use mayonnaise, but we use Greek yogurt instead. We also use honey instead of sugar.
The cabbage should be washed to ensure there are no dirt, worms, or other insects. In order to be safe, you should also remove the outer 1 or 2 layers of cabbage leaves.
If you are concerned about the coleslaw being watery, you can salt the cabbage. Salting the cabbing will draw moisture out of the cabbage and ensure it is crispy.
You should add the dressing within 30 minutes of when you are going to enjoy the coleslaw. If you put it on too early, it won't be as crunchy and can get soggy.
It depends on the salad. Our coleslaw uses healthy ingredients and is healthier than many salads. However, some salads may be more nutrient rich than coleslaw.
Store leftover coleslaw in an air-tight container in the refrigerator for up to 3 days. When you are ready to enjoy it, remove it from the fridge and eat it cold or let it get closer to room temperature. This coleslaw doesn't stand up well to freezing.
- If you want to make the slaw ahead of time, keep the dressing separate from the cabbage and carrots. Then mix everything together when you are ready to enjoy it. This will ensure the coleslaw is crunchy.
- Save time and energy by shredding the cabbage and carrots in a food processor. Just remember to use a chopping blade and to cut the cabbage into thin wedges before adding it to the food processor.
Did You Like This Recipe?
Love this healthy coleslaw recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment below. Thanks in advance!
Healthy Greek Yogurt Coleslaw (with Napa and Red Cabbage)
- 2 cups Napa cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- ⅔ cup Greek yogurt
- 1 teaspoon water
- 1 teaspoon apple cider vinegar
- 2 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- In a mixing bowl, add Greek yogurt, water, apple cider vinegar, lemon juice, pepper, salt, garlic powder, mustard, and honey. Mix until combined.⅔ cup Greek yogurt, 1 teaspoon water, 1 teaspoon apple cider vinegar, 2 teaspoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon dijon mustard, 1 teaspoon honey, 1 teaspoon freshly ground black pepper
- In a separate large bowl, place Napa cabbage, red cabbage, and carrots in a large mixing bowl and mix. Pour the dressing over the vegetables and use tongs to mix until the vegetables are coated.2 cups Napa cabbage, 2 cups red cabbage, 1 cup carrots
- Ensure the coleslaw is crunchy by keeping the dressing separate from the cabbage and carrots until you are ready to enjoy it.
- Shred cabbage and carrots in a food processor to save time. Just remember to use a chopping blade and cut the cabbage into thin wedges before adding it to the food processor.
- Refrigerate leftover coleslaw in an air-tight container for up to 3 days. When you are ready to enjoy it, remove it from the fridge and eat it cold or let it get closer to room temperature. These ingredients don't stand up well to freezing.