This Greek Yogurt Cabbage Slaw is a light, creamy, and refreshing side dish that’s packed with crunch, flavor, and a healthy twist thanks to a protein-rich Greek yogurt dressing.
For more healthy salads ideas, check out our Mediterranean quinoa salad, Greek yogurt broccoli salad, lentil sweet potato salad, and dense bean salad.
Why you’ll love this family favorite recipe!
This Greek Yogurt Cabbage Slaw is a creamy, crunchy, and refreshing side dish that adds color and balance to any meal 🥗. It’s made with crisp red cabbage, sweet carrots, and a light Greek yogurt dressing that gives you all the creaminess of traditional coleslaw with far less mayo.
Unlike heavy dressings, this one is naturally low in saturated fats and rich in protein, making it a healthy coleslaw recipe you can enjoy guilt-free. The Greek yogurt gives the slaw a tangy flavor and a smooth texture that pairs beautifully with grilled dishes or sandwiches.
Louise and I love making this when we want something light yet satisfying 🌞. It’s also a great American-Mediterranean side dish that fits right into a balanced, wholesome way of eating.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Red cabbage: finely shredded for the perfect crunch and vibrant color. You can also use green cabbage or a mix of both for extra texture and visual appeal.
- Carrots: add sweetness and color to the slaw. Try shredded apples or thinly sliced bell peppers for a fruity or crunchy twist.
- Parsley: brings a fresh, herby note that brightens the salad. You can swap it with cilantro, dill, or mint for different flavor profiles.
- Greek yogurt: use plain or low-fat Greek yogurt for a creamy, protein-rich base. For a similar tang, substitute Skyr or your favorite non-dairy yogurt. These options make a low fat coleslaw that stays creamy and satisfying.
- Mayonnaise: adds a touch of richness. You can skip it for a lighter version or use vegan mayo, olive oil, or even mashed avocado for a more wholesome fat source.
- Apple cider vinegar: gives the slaw its tang and brightness. White wine vinegar, lemon juice, or rice vinegar also work beautifully.
- Dijon mustard: adds sharpness and helps emulsify the dressing. Substitute yellow mustard or whole-grain mustard for a milder taste.
- Honey or maple syrup: balance the tangy dressing with a touch of sweetness. You can use agave syrup or a bit of orange juice instead.
Variations
- Thanksgiving Slaw: add dried cranberries, chopped walnuts, and thinly sliced apples for a sweet, tangy fall twist.
- Christmas Slaw: mix in pomegranate seeds, toasted almonds, and a drizzle of maple syrup for sparkle and festive flavor.
- Summer BBQ Slaw: toss in fresh corn kernels, chopped cilantro, and a squeeze of lime juice for a bright, refreshing healthy BBQ side dish.
How to Make Greek Yogurt Cabbage Slaw
Step 1. Shred the Cabbage
Thinly slice the cabbage using a sharp knife, mandoline, or food processor until it’s finely shredded and crisp. This creates the perfect base for your easy cabbage salad and ensures every bite has great texture.
Step 2. Add the Veggies
Place the shredded cabbage in a large mixing bowl. Add the grated carrots and chopped parsley. The mix of colors and crunch makes this slaw as beautiful as it is tasty.
Step 3. Make the Creamy Dressing
In a separate bowl, whisk together Greek yogurt, a small amount of mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth. This Greek yogurt coleslaw dressing is tangy, creamy, and naturally lighter than traditional versions.
Step 4. Combine and Serve
Pour the dressing over the cabbage mixture and toss until the veggies are evenly coated. Taste and adjust the seasoning, then serve immediately for a crisp texture or chill for 30 minutes to let the flavors blend. It keeps well for 3 to 4 days in the fridge and makes a perfect side for BBQs, sandwiches, or quick healthy meals.
Tips
- Customize the add-ins: for a festive touch, mix in dried cranberries, chopped walnuts, or crisp apple slices — perfect for Thanksgiving or Christmas gatherings.
- Slice the cabbage thinly: the thinner you shred it, the crunchier and more enjoyable your healthy BBQ side dish will be. A mandoline or food processor works best.
- Use fresh cabbage: avoid pre-shredded bags if possible, as freshly cut cabbage stays crisp longer and gives your healthy summer side dish better flavor and color.
- Balance the dressing: if the slaw tastes too tangy, add a touch more honey or maple syrup; if it’s too creamy, stir in a splash of apple cider vinegar.
- Make it ahead: this low fat coleslaw actually gets better with time, making it perfect for meal prep or gatherings.
- Add crunch: top your slaw with toasted sunflower seeds, pumpkin seeds, or crushed walnuts just before serving for an extra layer of texture.
- Store it properly: keep leftovers in an airtight container in the fridge for up to 4 days. Stir before serving to redistribute the dressing.
Frequently Asked Questions
Yes! This healthy coleslaw recipe actually tastes better after a few hours in the fridge. The flavors blend beautifully, and the cabbage softens slightly while staying crunchy.
Absolutely. Green cabbage works just as well, or you can mix the two for color and texture variety.
It keeps well for 3 to 4 days in an airtight container. Stir before serving to redistribute the dressing.
Yes, just leave it out and add a touch more Greek yogurt for creaminess. You’ll still get a delicious no mayo coleslaw that’s lighter but full of flavor.
It’s the perfect side for grilled dishes, sandwiches, and veggie burgers, adding a cool, creamy crunch to your plate. You can also serve it at holiday dinners, potlucks, or summer BBQs for a refreshing, colorful touch that everyone loves.
More Healthy Salads
- Mediterranean bean salad
- Dense white bean salad
- Chopped chickpea salad
- Butternut squash kale salad
- Mashed chickpea salad
- Carrot chickpea salad
- Greek lentil salad
- Three bean salad
If you tried this Greek yogurt cabbage slaw recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Yogurt Cabbage Slaw (Creamy and Healthy)
Ingredients
- 5 cups red cabbage thinly sliced – about 15 ounces
- 2 carrots grated
- 1 handful fresh parsley chopped
For the Dressing
- 1 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ¾ teaspoon salt or to taste + black pepper
Instructions
- Shred the Cabbage: Thinly slice 5 cups red cabbage using a knife, mandoline, or food processor until it’s finely shredded and crisp.
- Add the Veggies: In a large bowl, mix the shredded cabbage, 2 carrots (grated), and 1 handful fresh parsley (chopped) until evenly combined.
- Make the Dressing: In a smaller bowl, whisk together 1 cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¾ teaspoon salt, and pepper until smooth and creamy.
- Combine and Serve: Pour the dressing over the veggies and toss until well coated. Taste and adjust seasoning if needed. Serve right away for extra crunch or chill for 30 minutes to let the flavors blend. Keeps in the fridge for 3 to 4 days.
Notes
- Red cabbage → green cabbage or a mix of both for extra crunch and color.
- Carrots → shredded apples or thinly sliced bell peppers for a fruity or crunchy twist.
- Parsley → cilantro, dill, or mint for a fresh flavor change.
- Greek yogurt → low-fat Greek yogurt, Skyr, or non-dairy yogurt for a creamy, protein-rich base.
- Mayonnaise → vegan mayo, olive oil, or mashed avocado for a lighter, wholesome option.
- Apple cider vinegar → white wine vinegar, lemon juice, or rice vinegar for a similar tang.
- Dijon mustard → yellow mustard or whole-grain mustard for a milder flavor.
- Honey or maple syrup → agave syrup or orange juice for gentle sweetness.
- Customize the add-ins: add dried cranberries, chopped walnuts, or crisp apple slices for a festive touch.
- Slice the cabbage thinly: thinner slices make a crunchier, more refreshing healthy BBQ side dish.
- Use fresh cabbage: skip pre-shredded bags for better flavor, color, and longer-lasting crunch.
- Balance the dressing: too tangy? add a bit more honey or maple syrup. Too creamy? a splash of vinegar fixes it.
- Make it ahead: this low fat coleslaw tastes even better after chilling, ideal for meal prep or gatherings.
- Add crunch: sprinkle toasted sunflower seeds, pumpkin seeds, or crushed walnuts right before serving.
Nutrition
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