Coleslaw with Greek Yogurt

Mallory

Making Coleslaw with Greek Yogurt is a surprisingly simple swap to lighten it up and add nutrition while maintaining the creamy texture we all love! I like making a dressing with Greek yogurt, a small amount of mayo, and a touch of honey to balance out the tang from the yogurt. It's one of my favorite ways to make coleslaw if I'm serving it for a weeknight dinner, or bringing it to a summer cookout when I know there are people attending who want a healthier option!

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Prep Time 10

Cook Time 10

Course appetizers and side dishes

Cuisine American

Servings servings

Calories 60 kcal

Equipment

Ingredients

6 cups shredded cabbage (I use 4 cups green + 2 cups purple)
½ cup Greek yogurt
1 tablespoon mayonnaise (I use mayonnaise made with extra virgin olive oil)
½ tablespoon Dijon mustard
1 tablespoon white wine vinegar (or apple cider vinegar)
1 tablespoon honey
¼ teaspoon celery seed (optional)
¼ teaspoon black pepper
½ teaspoon kosher salt (more to taste)

Instructions

Step 1: Finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest to give it one more run through with your knife.
Step 2: In the bottom of a large bowl, combine the dressing ingredients and whisk really well until everything is well combined.
Step 3: Add the cabbage and toss everything until the cabbage is coated. Give it a taste and add more salt as needed.

Notes

Expert Tips

Use a combo of green and purple cabbage to make it colorful and add more nutrients.
If you're making this creamy Greek yogurt coleslaw in advance, try to wait to add the dressing about 2 hours before serving. The cabbage will continue to absorb the flavors as it sits in the dressing.
Give it a taste after about 10 minutes of letting the cabbage sit in the creamy dressing and add more salt as needed.

Storage

Refrigerator - store leftover slaw in an airtight container in the fridge for up to 3-4 days.

Dietitian Tip

While traditional creamy coleslaws are made with mayo, this healthier coleslaw recipe uses a combination of Greek yogurt, and a small bit of mayonnaise to mimic the flavor and creaminess while adding nutrition! Greek yogurt adds protein, and using a mayonnaise made with extra-virgin olive oil or avocado oil is an easy way to get in higher quality fats than regular mayonnaise.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1cupCalories: 60kcalCarbohydrates: 9gProtein: 4gFat: 1gSodium: 250mgFiber: 3gSugar: 5g

Keyword gluten free, plant-based, vegetarian

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