Healthy Greek Yogurt Coleslaw recipe
Healthy greek yogurt coleslaw recipe made with greek yogurt dressing, shredded cabbage, carrots, and cilantro! I would love to have this light coleslaw without mayo at any time of the day. Serve this Greek yogurt coleslaw with burgers, tacos, sandwiches, or grilled vegetables. Perfect for a potluck, picnic, or summer barbeque.
Servings: 4 people
Calories: 169kcal
Equipment
- large mixing bowl
Ingredients
- 2 cups of green cabbage, shredded
- 2 cups of purple cabbage, shredded
- 1 cup of carrots, thinly sliced
- ¼ cup cilantro, finely chopped
- 2 tbsp sesame seeds, roasted
- 1 tbsp flax seeds, roasted
- ½ cup nonfat plain Greek yogurt
- 2 tbsp honey
- salt to taste
- 2 tbsp olive oil
- 2 tbsp Sriracha
- 1.5 tsp crushed black pepper
- 1.5 tbsp vinegar
Instructions
- In a large mixing bowl, whisk together greek yogurt, honey, salt, pepper, sriracha, olive oil, and vinegar.
- Add the cabbage, carrots, and cilantro to the bowl.
- Toss all the ingredients together. Taste & adjust the seasoning.
- Cover with cling wrap & refrigerate for an hour. Taste best when served chill.
Video
Notes
- Thinly slice the cabbage & carrots. You can also add scallions to the coleslaw.
- Buy pre-packed coleslaw ingredients. No need to cut or slice the vegetables.
- You can cut all the veggies for meal prep and store them in an airtight container in the refrigerator. It stays good for a week. Whenever needed just make the yogurt dressing and toss the veggies with it.
- Tastes best when served cold - After making the coleslaw, cover with a cling wrap & refrigerate for an hour. It tastes best when served chill. This also ensures that the vegetables get enough time to soak the flavors from the dressing.
- Do not store the leftovers. It tastes best when prepared and consumed within 2 hours. More than that the yogurt dressing may thin out, the veggies will not stay crisp and don’t taste good.