Coleslaw is one of those sides that shows up at just about every cookout, but sometimes the classic version can feel a little too heavy. This Creamy Greek Yogurt Coleslaw keeps all the creamy goodness you want while lightening things up with a mix of Greek yogurt and mayonnaise. The yogurt adds a little tang and keeps everything balanced, while the mayo brings that classic coleslaw flavor we all expect. The result is a crisp, creamy slaw that still feels fresh and perfect for piling next to grilled meats or topping sandwiches.
If you are putting together a full summer cookout spread, there are a few more recipes that pair perfectly with this creamy coleslaw. Grilled Tri Tip brings that smoky backyard barbecue energy, while Braised Pork Ribs are always a crowd favorite when you want something hearty on the table. To finish things off, Peach Cobbler Dump Cake is an easy dessert that tastes like summer, and an ice cold glass of Cherry Limeade is the perfect way to cool down after standing around the grill.
Equipment
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Ingredients
- Mayonnaise
- Greek yogurt
- Apple cider vinegar
- Dijon mustard
- Granulated sugar
- Garlic powder
- Salt
- Black pepper
- Green cabbage – shredded
- Red cabbage – shredded
- Carrots - shredded
Directions
Whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, garlic powder, salt, and black pepper in a large mixing bowl.
Add the green cabbage, red cabbage, and carrots to the mayonnaise mixture, stirring to combine.
Cover and refrigerate for at least 30 minutes before serving.
How do I serve my Greek Yogurt Coleslaw?
- Serve as a side dish to any barbequed or oven-roasted meats. It can also be used to top hot dogs or pulled pork sandwiches with.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, it needs to be made at least 30 minutes ahead of time, but it can be made up to 24 hours in advance and stored in an airtight container in the refrigerator until ready to serve.
Yes, if you would like to make it spicy, you can add some crushed red pepper flakes, a splash of hot sauce, or sriracha. You could also add diced pickled jalapeno.
There are a few ways to shred the cabbage. There is the option of using a knife and a cutting board to slice it thinly. Another option would be to use a food processor with a shredding blade, or if you want it to be super shredded, you can use a box shredder.
For the green cabbage, I would recommend getting a large head. The red cabbage, a medium or medium/small one, would be sufficient.
Yes, you can definitely make this without it. Just use an extra half cup of Greek yogurt to keep some of that creaminess.
What are substitutions that I can make?
- Mayonnaise – For an egg-free option, use a vegan mayonnaise.
- Apple cider vinegar – Other options include lemon juice, rice wine vinegar, or red wine vinegar.
- Dijon mustard – Stone-ground or spicy brown mustard could also be used, but may change the overall flavor.
- Granulated sugar – Honey or agave are alternative options.
How should I store my Creamy Greek Yogurt Coleslaw?
- Creamy Coleslaw should be stored in an airtight container in the refrigerator for 4-5 days. Before serving again, be sure to give it a good mix as the dressing tends to settle at the bottom of the bowl when stored. Also, if it has excess water from the cabbage, letting its liquids go, you can drain that off before mixing it again. Do not recommend freezing.
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Creamy Greek Yogurt Coleslaw
Equipment
- Knife and cutting board or food processor
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or large spoon
Ingredients
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
Instructions
- Whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, garlic powder, salt, and black pepper in a large mixing bowl.
- Add the green cabbage, red cabbage, and carrots to the mayonnaise mixture, stirring to combine.
- Cover and refrigerate for at least 30 minutes before serving.
