Creamy Greek Yogurt Coleslaw
This creamy Greek yogurt coleslaw is made with a blend of Greek yogurt and mayonnaise for a tangy, balanced dressing. It’s crisp, fresh, and an easy side dish for barbecues, sandwiches, or weeknight dinners.
Servings: 6 people
Print Recipe
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.
Notes
• Use a large head of green cabbage and a medium or medium small red cabbage for the right balance of color and texture in the slaw.
• Shred the cabbage thinly using a sharp knife, a food processor with a shredding blade, or a box grater if you want a finer texture.
• This slaw needs at least 30 minutes in the refrigerator for the flavors to develop, but it can be made up to 24 hours in advance and stored in an airtight container until ready to serve.
• To make it spicy, add crushed red pepper flakes, hot sauce, sriracha, or diced pickled jalapeños. Start small and adjust to taste.
• If you prefer to skip the mayonnaise, replace it with an additional 1/2 cup of Greek yogurt to keep the dressing creamy.