Healthy Greek Yogurt Coleslaw (Light, Creamy & Crunchy)
This healthy Greek yogurt coleslaw is a fresh and satisfying side dish that delivers all the creamy comfort of classic coleslaw without feeling heavy. Crisp cabbage and sweet carrots are tossed in a tangy yogurt-based dressing that’s rich in flavor, naturally lighter, and wonderfully refreshing.
Perfect for warm-weather meals, family dinners, picnics, or BBQ spreads, this coleslaw pairs beautifully with grilled vegetables, roasted dishes, sandwiches, or simple weeknight meals. It can be served immediately for maximum crunch or chilled briefly to let the flavors come together.
What makes this recipe special is the balance: creamy but light, tangy but smooth, and crunchy without being tough. Even those who usually prefer traditional coleslaw will enjoy this fresher, healthier version.
Ingredients
For the Coleslaw
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 2 medium carrots, grated
- 1/4 cup fresh parsley, finely chopped
For the Greek Yogurt Dressing
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise (or plant-based mayonnaise)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar (adjust to taste)
- 1 teaspoon salt
- Black pepper, to taste
Instructions
Step 1: Prepare the Vegetables
Thinly slice the green and red cabbage using a sharp knife, mandoline, or food processor. The cabbage should be fine and even so it softens slightly when mixed with the dressing. Grate the carrots and finely chop the parsley.
Place all the vegetables in a large mixing bowl and toss lightly to combine.
Step 2: Make the Dressing
In a separate bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey (or sugar), salt, and black pepper. Mix until smooth and creamy. Taste and adjust the seasoning if needed, adding more vinegar for tang or sweetness to balance.
Step 3: Combine and Toss
Pour the dressing over the cabbage mixture. Using tongs or a large spoon, toss thoroughly until all the vegetables are evenly coated with the dressing.
Step 4: Serve or Chill
Serve immediately for a crisp texture, or cover and refrigerate for 30 minutes to allow the flavors to develop. This coleslaw keeps well in the refrigerator for up to 3 days.
Helpful Tips
- Shred the cabbage as thinly as possible for the best texture and flavor absorption.
- If the cabbage feels firm, sprinkle it lightly with salt and massage it for one minute before adding the dressing.
- For a lighter version, replace the mayonnaise with extra Greek yogurt.
- Taste the dressing before mixing to ensure the right balance of tangy, creamy, and slightly sweet.
- Add fresh herbs such as dill or cilantro for extra freshness if desired.
Storage
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. Freezing is not recommended, as the texture will change.