If you ask me, coleslaw doesn’t have to be drowned in mayo to taste good.
This Greek yogurt coleslaw puts a lighter spin on the classic side dish while keeping all the crunch and tang you love. Shredded green and red cabbage mix with carrots and fresh parsley, then get tossed in a creamy yogurt dressing.
The dressing comes together with olive oil, apple cider vinegar, and a touch of maple syrup for sweetness. A bit of garlic and celery seed round out the flavors without making things complicated.
It’s a fresh take on coleslaw that works great at cookouts or as a weeknight side dish.
Why You’ll Love This Greek Yogurt Coleslaw
- Lighter, healthier twist – Using Greek yogurt instead of mayo cuts down on calories while adding protein, making this coleslaw a guilt-free side dish you can feel good about.
- Ready in minutes – This coleslaw comes together in just 10-15 minutes with minimal prep work, perfect for busy weeknights or last-minute gatherings.
- Simple, fresh ingredients – You probably have most of these items in your kitchen already, and the crisp cabbage and carrots make it taste so much fresher than store-bought versions.
- Perfect make-ahead side – The flavors actually get better as it sits in the fridge, so you can prep it a day ahead for barbecues, potlucks, or meal prep.
What Kind of Greek Yogurt Should I Use?
For this coleslaw, you’ll want to grab full-fat Greek yogurt for the creamiest, most flavorful results. While low-fat or non-fat versions will technically work, they tend to be a bit thinner and less rich, which can make your dressing feel watery. Plain Greek yogurt is the way to go here – save the flavored varieties for your breakfast parfait. If your Greek yogurt has been sitting in the fridge and there’s some liquid on top, just give it a good stir before measuring it out to make sure you get a consistent texture in your dressing.
Options for Substitutions
This coleslaw is easy to customize based on what you have in your kitchen:
- Greek yogurt: Regular yogurt works fine here, though you might want to strain it for 30 minutes to remove excess liquid. Sour cream is another good swap that gives you a similar creamy texture.
- Apple cider vinegar: White wine vinegar or regular white vinegar can step in if you’re out of apple cider vinegar. The taste will be slightly different but still tangy and fresh.
- Maple syrup: Honey is a natural swap here and works just as well. You could also use agave nectar or even a bit of sugar dissolved in the dressing.
- Cabbage ratio: Feel free to use all green cabbage if you don’t have red on hand, or vice versa. The color will change but the taste stays great. You can also add some shredded Brussels sprouts or kale for variety.
- Olive oil: Any neutral oil like avocado oil or vegetable oil works fine. You could even reduce the oil slightly and add more yogurt for a lighter version.
Watch Out for These Mistakes While Cooking
The biggest mistake with coleslaw is adding the dressing too early, which causes the cabbage to release water and turn your slaw into a watery, limp mess – if you’re not serving right away, keep the dressing separate and toss it together just 15-20 minutes before eating.
Another common error is cutting the cabbage too thick, so aim for thin, uniform shreds that are easier to eat and coat better with dressing.
To avoid a bland coleslaw, make sure to taste and adjust your dressing before mixing it in, since the acidity and sweetness can vary depending on your apple cider vinegar and maple syrup – you might need an extra splash of vinegar or pinch of salt to make the flavors pop.
What to Serve With Greek Yogurt Coleslaw?
This coleslaw is perfect alongside any grilled or barbecued meat – think pulled pork sandwiches, grilled chicken, or burgers hot off the grill. It’s also a great side for fish tacos or fried chicken, where the creamy, tangy slaw cuts through the richness perfectly. I love piling it on top of sandwiches for extra crunch, or serving it at cookouts with corn on the cob and baked beans. For a lighter meal, you can even use it as a base for a grain bowl topped with grilled shrimp or tofu.
Storage Instructions
Store: This coleslaw actually gets better after sitting for a bit! Keep it in an airtight container in the fridge for up to 3 days. The cabbage will soften slightly and soak up all those tangy flavors from the dressing.
Make Ahead: You can prep the shredded veggies up to a day ahead and keep them separate from the dressing in the fridge. Mix everything together about an hour before serving for the best texture and flavor. If you’re bringing this to a potluck, toss it right before you head out the door.
Keep Crisp: If your coleslaw gets a bit watery after a day or two, just drain off the excess liquid and give it a good stir. You can also add a splash more vinegar or a dollop of yogurt to freshen it up before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 8-10 g
- Fat: 32-38 g
- Carbohydrates: 50-60 g
Ingredients
For the base:
- 6 cups green cabbage (finely shredded into 1/8-inch strips)
- 2 cups red cabbage
- 1 cup carrots (shredded using a large hole grater)
- 1/4 cup fresh flat-leaf parsley (chopped)
For the dressing:
- 2/3 cup yogurt (I prefer Fage 5% for a thick and creamy texture)
- 1/4 cup olive oil (I always use Bertolli Extra Virgin)
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp garlic (minced)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery seed
Step 1: Prepare the Vegetables
- 6 cups green cabbage
- 2 cups red cabbage
- 1 cup carrots
- 1/4 cup fresh flat-leaf parsley
Finely shred the green cabbage into 1/8-inch strips, then shred the red cabbage and carrots using a large-hole grater.
Chop the fresh parsley.
Place all the prepared vegetables in a large mixing bowl.
I find that shredding everything by hand rather than using a food processor gives you better texture control—the vegetables stay crisp and don’t get bruised from over-processing.
Step 2: Whisk the Greek Yogurt Dressing
- 2/3 cup yogurt
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery seed
In a separate bowl, combine the Greek yogurt, olive oil, apple cider vinegar, maple syrup, and minced garlic.
Whisk together until smooth and well blended, then season with salt, pepper, and celery seed.
The thick, creamy yogurt creates a luxurious dressing that clings beautifully to the cabbage without being heavy like traditional mayonnaise-based coleslaws.
Step 3: Combine and Toss
- shredded vegetables from Step 1
- Greek yogurt dressing from Step 2
Pour the dressing from Step 2 over the vegetables in the bowl and toss everything together until the cabbage, carrots, and parsley are evenly coated.
Make sure to get all the way down to the bottom of the bowl so every strand of cabbage gets dressed.
I like to toss it vigorously for about a minute—this helps the cabbage begin to soften slightly while staying crunchy.
Step 4: Serve
Serve the coleslaw immediately while it’s at its freshest and crunchiest.
The yogurt-based dressing prevents the cabbage from becoming soggy over time compared to oil-based dressings, but it’s best enjoyed within a few hours of assembly for optimal texture.
Crisp Greek Yogurt Coleslaw
Ingredients
For the base
- 6 cups green cabbage (finely shredded into 1/8-inch strips)
- 2 cups red cabbage
- 1 cup carrots (shredded using a large hole grater)
- 1/4 cup fresh flat-leaf parsley (chopped)
For the dressing
- 2/3 cup yogurt (I prefer Fage 5% for a thick and creamy texture)
- 1/4 cup olive oil (I always use Bertolli Extra Virgin)
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp garlic (minced)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery seed
Instructions
- Finely shred the green cabbage into 1/8-inch strips, then shred the red cabbage and carrots using a large-hole grater. Chop the fresh parsley. Place all the prepared vegetables in a large mixing bowl. I find that shredding everything by hand rather than using a food processor gives you better texture control—the vegetables stay crisp and don't get bruised from over-processing.
- In a separate bowl, combine the Greek yogurt, olive oil, apple cider vinegar, maple syrup, and minced garlic. Whisk together until smooth and well blended, then season with salt, pepper, and celery seed. The thick, creamy yogurt creates a luxurious dressing that clings beautifully to the cabbage without being heavy like traditional mayonnaise-based coleslaws.
- Pour the dressing from Step 2 over the vegetables in the bowl and toss everything together until the cabbage, carrots, and parsley are evenly coated. Make sure to get all the way down to the bottom of the bowl so every strand of cabbage gets dressed. I like to toss it vigorously for about a minute—this helps the cabbage begin to soften slightly while staying crunchy.
- Serve the coleslaw immediately while it's at its freshest and crunchiest. The yogurt-based dressing prevents the cabbage from becoming soggy over time compared to oil-based dressings, but it's best enjoyed within a few hours of assembly for optimal texture.
