Greek yogurt coleslaw is a creamy, crunchy, no-mayo coleslaw made with shredded cabbage, carrots, cilantro, and a light, tangy Greek yogurt dressing. This easy 15-minute recipe is lighter than classic coleslaw, perfect for tacos, burgers, sandwiches, or BBQ meals.
The best part about this Greek yogurt coleslaw is that it is made without mayo, yet still tastes creamy, fresh, and delicious. I love serving it with Cajun chicken sandwich and Mediterranean roasted vegetables.
This is one of those quick summer sides I keep making again and again. It feels light and fresh, and the Greek yogurt dressing adds a nice tang without making the coleslaw heavy like the classic version.
This no-mayo coleslaw stays light and creamy at the same time. If you like easy creamy salad, you may also love my Greek yogurt cucumber salad, creamy macaroni salad, and creamy corn salad.
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Quick Look: Greek Yogurt Coleslaw Recipe
- ⏱ Prep Time: 15 minutes
- 🔥 Calories: ~172 kcal per serving (may vary based on ingredients used)
- 🥬 Key Ingredients: Green cabbage, purple cabbage, carrots, Greek yogurt, cilantro, apple cider vinegar, honey
- 🥣 Dressing Style: Light, creamy no-mayo Greek yogurt dressing
- ❄ Best Served: Chilled for the best flavor and crunch
- 😋 Flavor Profile: Creamy, crunchy, lightly tangy, slightly sweet.
- 🍔 Best Paired With: Burgers, tacos, sandwiches, grilled chicken, BBQ meals
- ⭐ Difficulty: Easy, beginner-friendly side dish
Why This Recipe Works
- Creamy without mayo: Greek yogurt makes the creamy coleslaw dressing flavorful, so you will not even miss the mayo.
- Light yet satisfying: This no-mayo coleslaw feels lighter than classic coleslaw but still tastes creamy and delicious. It works really well as a light side with burgers, sandwiches, or grilled meals, especially in summer.
- Quick and easy: Ready in just 15 minutes with simple ingredients.
- Fresh and crunchy: Cabbage, carrots, and cilantro add freshness, color, and crunch to every bite.
- Meal prep friendly: Chop the vegetables and make the dressing ahead of time for quick assembly later. Store them separately in the refrigerator and toss them together just before serving for the best crunch.
You may also like similar salad recipes from this website:
Ingredients & Substitutions
- Cabbage & carrots: I used green cabbage, purple cabbage, and carrots for crunch and color. If you do not have purple cabbage, simply skip it or use extra green cabbage.
- Greek yogurt: Use thick plain Greek yogurt for a creamy no-mayo coleslaw dressing. I usually use non-fat Greek yogurt to keep it lighter, but full-fat yogurt makes it richer and creamier. Fresh yogurt works best as sour yogurt can change the taste.
- Honey: Balances the tangy flavor of the coleslaw dressing. You can substitute it with maple syrup or sugar.
- Apple Cider Vinegar: It is tangy with a fruity taste, giving the same “classic coleslaw” flavour. You can also use white vinegar or lemon juice.
- Fresh cilantro: Adds freshness and flavor. Fresh parsley works well, too.
- Roasted sesame seeds: Add a light crunch and nutty flavor. You can skip them or use roasted almond flakes.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
Variations & Substitutions
- No Greek yogurt? Try my simple Asian slaw made with crunchy cabbage and a light dressing. It is fresh, flavorful, and made without mayo or Greek yogurt.
- Want to add protein? Try my Chinese chicken salad made with cabbage, chicken, and a light mayo dressing for an easy meal-sized salad.
How To Make Greek Yogurt Coleslaw (Step-by-Step)
Step 1: Make the Greek yogurt dressing: In a large mixing bowl, whisk together Greek yogurt, honey, apple cider vinegar, olive oil, salt, and black pepper until smooth and creamy. I like to taste the dressing at this stage and adjust the honey or vinegar depending on how tangy the yogurt is. (Images 1 & 2)
Step 2: Add the vegetables: Add shredded green cabbage, purple cabbage, carrots, and chopped cilantro to the bowl. Thinly shredded cabbage works best as it coats nicely with the creamy dressing. (Image 3)
Step 3: Toss everything together: Mix well until the vegetables are evenly coated with the Greek yogurt dressing. Taste and adjust salt, pepper, or honey if needed.
Step 4: Chill before serving: Cover and refrigerate for 30 minutes to 1 hour (Image 4). Chilling helps the flavors blend better and makes the coleslaw taste extra fresh and crunchy.
Optional: Sprinkle roasted sesame seeds for extra crunch and serve chilled.
Tips to make the best Greek Yogurt Coleslaw
- Shred the vegetables thinly: Thinly shredded cabbage and carrots mix better with the creamy Greek yogurt dressing and give the coleslaw the best texture.
- Make ahead for meal prep: Chop the vegetables and prepare the dressing ahead of time. Store them separately in the refrigerator and toss together just before serving to keep the coleslaw fresh and crunchy.
- Chill before serving: Refrigerate the Greek yogurt coleslaw for 30 minutes to 1 hour before serving. This helps the flavors blend well and keeps the no-mayo coleslaw cool and refreshing.
What to serve with Greek Yogurt Coleslaw?
- I like to serve it with sandwiches, like my chicken club sandwich, Chipotle chicken sandwich, or grilled tandoori chicken sandwich
- Pair with grilled chicken, like this Grilled lemon garlic chicken or Harissa chicken skewers.
- Try with chicken and rice meals: one pan cilantro lime chicken and rice, or one pan Mexican chicken and rice
Recipe FAQs
Yes, but Greek yogurt works best because it is thicker and creamier. If using regular yogurt, strain it first to remove extra water so the dressing does not become too thin.
Yes. For the best texture, chop the vegetables and prepare the dressing ahead of time, then mix them just before serving to keep the coleslaw fresh and crunchy.
Use thick Greek yogurt and avoid mixing the dressing too far in advance. Storing the vegetables and dressing separately also helps to keep the coleslaw crisp.
Yes. A bag of coleslaw mix works great and saves time. Simply prepare the dressing and toss everything together.
Recipe Card
Greek Yogurt Coleslaw (No Mayo)
Equipment
- 1 large mixing bowl
Ingredients
- 2 cups of green cabbage, shredded
- 2 cups of purple cabbage, shredded
- 1 cup of carrots, thinly sliced or shredded
- ¼ cup cilantro, finely chopped (Substitute: parsley)
- ½ cup non fat plain Greek yogurt
- 2 tablespoon honey
- salt to taste
- 2 tablespoon olive oil
- 1 teaspoon crushed black pepper (Add more or less to taste)
- 1.5 tablespoon apple cider vinegar
Instructions
- Make the dressing: In a large bowl, whisk together Greek yogurt, honey, apple cider vinegar, olive oil, salt, and black pepper until smooth.½ cup non fat plain Greek yogurt, 2 tablespoon honey, salt to taste, 2 tablespoon olive oil, 1 teaspoon crushed black pepper, 1.5 tablespoon apple cider vinegar
- Add the vegetables: Add shredded green cabbage, purple cabbage, carrots, and chopped cilantro to the bowl.2 cups of green cabbage, shredded, 2 cups of purple cabbage, shredded, 1 cup of carrots, thinly sliced or shredded, ¼ cup cilantro, finely chopped
- Toss and season: Toss well until evenly coated with the dressing. Taste and adjust salt, pepper, or honey if needed.
- Chill and serve: Cover and refrigerate for 30 minutes to 1 hour. Serve chilled. Optional: I like to sprinkle roasted sesame seeds on top.
Notes
- Shred vegetables thinly: Thinly shredded cabbage and carrots so they coat better with the dressing and give the coleslaw the best texture.
- Add scallions for extra flavor if you like.
- Use pre-shredded coleslaw mix: Short on time? Use a bag of coleslaw mix to make this recipe quicker. Just prepare the dressing and toss everything together.
- Make ahead: Chop the vegetables and prepare the dressing in advance. Store them separately in the refrigerator and mix before serving to keep the coleslaw fresh and crunchy.
- Chill before serving: Refrigerate for 30 minutes to 1 hour before serving for the best flavor. It helps the coleslaw taste cool, fresh, and refreshing.
- Avoid watery coleslaw: Use thick Greek yogurt and avoid mixing the dressing too early to keep the coleslaw creamy and crunchy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Donald hawkins
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