Greek yogurt coleslaw recipe made with shredded cabbage, carrots, cilantro,and greek yogurt! A healthy twist to the classic coleslaw recipe. Enjoy a light & healthy no mayocoleslaw. Serve this healthy coleslaw with burgers, tacos, sandwiches, or grilled vegetables. Perfect for a potluck, picnic, or summer barbeque.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Main
Cuisine: American
Servings: 4people
Calories: 169kcal
Author: Preeti
Equipment
1 large mixing bowl
Ingredients
2cupsof green cabbage,shredded
2cupsof purple cabbage,shredded
1cupof carrots,thinly sliced
¼cupcilantro,finely chopped
2tablespoonsesame seeds,roasted (optioanl)
½cupnon fat plain Greek yogurt
2tablespoonhoney
salt to taste
2tablespoonolive oil
2tablespoonSriracha (optioanl)substitute red pepper flakes
1.5teaspooncrushed black pepper
1.5tablespoonapple cidr 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. Sprinkle some roasted sesame seeds on top. 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 it 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, and the veggies will not stay crisp and don’t taste good.