Greek Yogurt Coleslaw (No Mayo)

greek yogurt coleslaw with crunchy cabbage, carrots, cilantro, and creamy dressing in a bowl.

5 from 1 vote

Greek yogurt coleslaw recipe made with shredded cabbage, carrots, cilantro, and greek yogurt. A delicious twist to the classic coleslaw recipe. Enjoy a light & creamy no mayo coleslaw. Serve this coleslaw with burgers, tacos, sandwiches, or grilled vegetables. Perfect for a potluck, picnic, or summer barbeque.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: American

Servings: people

Calories: 172kcal

Author: Preeti Nayak

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.

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