Healthy Coleslaw with Greek Yogurt
A creamy, crunchy coleslaw made with Greek yogurt instead of mayonnaise for a lighter, healthier twist. Perfect as a refreshing side dish for any meal.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Grater or mandoline
Ingredients
For the coleslaw
- 3 cups green cabbage finely shredded
- 1 cup purple cabbage finely shredded
- 1 large carrot julienned or grated
- 2 green onions thinly sliced
For the dressing
- ½ cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup for a vegan option
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the vegetables
- Shred the green and purple cabbage. Grate the carrot and slice the green onions. Combine them in a large mixing bowl.
Mix the dressing
- In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
Combine and toss
- Pour the dressing over the vegetables and toss gently until well-coated. Let the coleslaw sit for 10–15 minutes before serving for optimal flavor.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.
Add apples, nuts, or spices for creative variations.
Best enjoyed chilled or at room temperature—no reheating needed.
Add apples, nuts, or spices for creative variations.
Best enjoyed chilled or at room temperature—no reheating needed.