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CREAMY GREEK YOGURT COLESLAW centered hero view, clean and uncluttered
Olivia Farnsworth

Creamy Greek Yogurt Coleslaw Recipe Easy and Fresh

This Creamy Greek Yogurt Coleslaw is a light and healthy twist on classic coleslaw, using Greek yogurt instead of mayo for a refreshing, tangy flavor. Perfect for a quick side dish, it combines crunchy cabbage and carrots with a subtly sweet and zesty dressing that’s both nourishing and full of vibrant taste.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded green cabbage*
  • 4 cups shredded purple cabbage*
  • 2 cups shredded carrots*
  • 1 cup non-fat plain Greek yogurt
  • 1 1/2 teaspoons dijon mustard
  • 3 teaspoons water
  • 3 teaspoons pure maple syrup
  • 2 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon celery seed

Method
 

  1. Whisk together the Greek yogurt, dijon mustard, water, maple syrup, apple cider vinegar, salt, black pepper, and celery seed in a large mixing bowl until smooth and fully blended.
  2. Add the shredded green cabbage, purple cabbage, and carrots to the dressing and toss everything well so all the veggies are evenly coated.
  3. Serve the coleslaw right away for a fresh crunch or cover and chill it in the refrigerator for a few hours to let the flavors meld and develop.

Notes

  • For best results, refrigerate the coleslaw for at least 2 hours before serving to allow the flavors to blend nicely. This recipe keeps well in an airtight container for up to 2 days.