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The Best Healthy Coleslaw (No Mayo!)

A creamy, tangy, and refreshing coleslaw made with Greek yogurt instead of mayo, featuring fresh cabbage, carrots, and a light dressing—perfect for healthy sides.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1 cup plain Greek yogurt nonfat or full-fat, dairy-free for vegan
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup for vegan
  • 1 tbsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 clove garlic minced (optional)
Slaw
  • 4 cups shredded green cabbage about 1/2 medium head
  • 2 cups shredded purple cabbage
  • 2 large carrots shredded (about 1 1/2 cups)
  • 0.5 red onion thinly sliced (optional)
  • 0.25 cup fresh cilantro or parsley chopped (optional)
  • 1 jalapeño seeded and finely diced (optional)

Equipment

  • Large mixing bowl
  • Medium bowl for dressing
  • Whisk
  • Box grater or food processor

Method
 

  1. Prepare the dressing: In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, pepper, and minced garlic (if using) until smooth and creamy. Taste and adjust seasoning.
  2. Prep the vegetables: In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, red onion (if using), cilantro or parsley, and jalapeño (if using). Toss gently to mix.
  3. Combine: Pour the dressing over the vegetable mixture. Use tongs or a large spoon to toss everything thoroughly until evenly coated.
  4. Chill: Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors develop and the cabbage soften slightly. Give it a quick toss before serving.
  5. Serve: Enjoy cold as a side or topping. It pairs perfectly with grilled meats, fish, or plant-based mains.

Notes

Best after chilling. Store in fridge up to 3 days; stir before serving. Adjust sweetness or tang to taste.