Creamy Greek Yogurt Coleslaw: Fresh & Tangy Side (Print Version)
Make a lighter, brighter Creamy Greek Yogurt Coleslaw. This fresh, tangy side dish is perfect for any meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Vegetables
01 -
1 small head green cabbage (about 4 cups shredded)
02 -
1/4 head red cabbage (about 1 cup shredded)
03 -
2 medium carrots, grated
→ Creamy Dressing
04 -
1 cup plain full-fat Greek yogurt
05 -
2 tablespoons mayonnaise
06 -
2 tablespoons apple cider vinegar
07 -
1 tablespoon honey or maple syrup
08 -
1 teaspoon Dijon mustard
→ Flavor Boosters
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon celery seeds
12 -
1 teaspoon salt (or to taste)
13 -
1/2 teaspoon black pepper (or to taste)
→ Finishing Touches
14 -
2 tablespoons fresh dill or parsley, chopped (optional)
# Instructions:
01 -
First things first, get that cabbage and carrots ready! I like to shred my green and red cabbage super thin, either with a sharp knife (careful!) or my food processor's slicing disc. Then, grate those carrots. Pop them all into a really big mixing bowl. You want room to toss, trust me, I've had bowls overflow before.
02 -
In a separate medium bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Then, stir in the garlic powder, onion powder, celery seeds, salt, and pepper. Give it a good taste here; it should be tangy, sweet, and just a little bit savory. Adjust if you need more zing or sweetness, you're the chef!
03 -
Pour that glorious, creamy dressing over your shredded veggies. Now, gently toss everything together. I use two big spoons or my clean hands (don’t judge!) to make sure every single strand of cabbage and carrot is coated. This is where the magic starts to happen, you can already smell the fresh tanginess!
04 -
This step is critical, don't skip it! Cover the bowl with plastic wrap and pop it into the fridge for at least 30 minutes. An hour is even better, honestly. This chilling time lets all those flavors meld together and the cabbage softens just a tad, making this Creamy Greek Yogurt Coleslaw even more delicious.
05 -
Before serving your Creamy Greek Yogurt Coleslaw, give it another good stir and taste. Does it need more salt? Another grind of pepper? Maybe a tiny splash more vinegar if you like it extra tangy? This is your moment to make it truly perfect for your palate.
06 -
Transfer your beautiful, Creamy Greek Yogurt Coleslaw to a serving bowl. Sprinkle with some fresh dill or chopped parsley for that extra pop of color and freshness. It looks so inviting, ready for any BBQ or weeknight dinner, honestly!
# Notes:
01 -
Don't overmix the dressing once it's on the cabbage; it can make the coleslaw watery if you go too hard.
02 -
For best results, make this a few hours ahead of time. The flavors really deepen with a good chill.
03 -
No Greek yogurt? Regular plain yogurt works, but it might be a bit thinner. You could add a tiny bit less vinegar.
04 -
Serve this alongside grilled chicken or pulled pork for the ultimate summer meal.
# Equipment Needed:
01 -
Large mixing bowl
02 -
whisk
03 -
grater (or food processor)
# Nutrition (Per Serving):
Calories: 150
Total Fat: 10g
Total Carbohydrate: 12g
Protein: 5g