This Coleslaw with Greek Yogurt is a light, creamy, and refreshing side dish that gives you all the flavor of classic coleslaw—with fewer calories, more protein, and heart-healthy ingredients your body will thank you for.
For more creamy salad recipes, check out our broccoli salad, creamy pasta salad, macaroni salad, and creamy cucumber salad.
Feel-Good Crunch with Creamy Comfort
If you’re looking for a light, crisp, and heart-healthy side dish, this Healthy Coleslaw with Greek Yogurt is it 🥗. Unlike traditional coleslaw loaded with mayo, this version mostly uses a protein-rich Greek yogurt salad dressing that’s just as creamy but far lighter on saturated fat.
It’s perfect for summer gatherings, BBQs, or everyday meals—especially if you’re aiming to eat more fiber, reduce cholesterol, or simply feel better after lunch 💚.
Louise and I love making this coleslaw during the warmer months when cabbage is fresh and crunchy. It’s become one of our go-to summer side dishes, whether we’re grilling vegetables, making veggie burgers, or packing up a picnic for the hills around Todi 🧺.
This recipe is loaded with raw veggies, naturally gluten-free, and easy to customize. You can serve it immediately for a crisp bite or let it chill in the fridge to soak up all that tangy flavor. It’s kid-friendly, meal prep–friendly, and gut-friendly — everything a great plant-based side should be.
No one will guess it’s low calorie or made with yogurt — just that it’s crunchy, creamy, and delicious. Let’s make it!
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Green cabbage: Classic for its crunch and mild flavor in any healthy coleslaw recipe. Substitute shredded Napa cabbage or finely chopped kale for a heartier texture.
- Red cabbage: Adds color and a slightly peppery bite. Swap with purple Brussels sprouts or extra green cabbage if you prefer a milder taste.
- Carrots: Sweet and crisp, balancing the tang of the dressing. Use shredded zucchini or bell peppers for a twist.
- Parsley: Fresh and herby, brightening the salad. Replace with cilantro, dill, or fresh basil for a unique summer side dish.
For the dressing
- Greek yogurt: Thick, tangy, and protein-rich — it’s the star of this dressing. Substitute with non-dairy yogurt for a dairy-free option, or sour cream for extra richness.
- Mayonnaise: Adds creaminess; choose vegan mayo for a plant-based version. You can also skip it and use extra Greek yogurt for a lighter coleslaw without mayo.
- Apple cider vinegar: Brings a zesty tang. Swap with white wine vinegar, rice vinegar, or lemon juice for a softer acidity.
- Mustard: Adds sharpness and depth to the creamy coleslaw dressing. Use Dijon for sophistication, yellow mustard for classic flavor, or whole grain mustard for texture.
- Sugar: Balances the acidity. Replace with honey, maple syrup, or a sugar-free sweetener if you prefer.
How to Make Coleslaw with Greek Yogurt
Step 1: Shred the Cabbage
Thinly slice both green and red cabbage using a sharp knife, a mandoline, or a food processor with a slicing blade. The goal is to get fine, even shreds that hold the creamy coleslaw dressing well.
Step 2: Add the Veggies to a Bowl
In a large mixing bowl, combine the shredded cabbage, grated carrots, and finely chopped parsley. This is the colorful, crunchy base of your light and healthy coleslaw recipe.
Step 3: Make the Dressing
In a separate bowl or jar, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, mustard, sugar, salt, and pepper. This combo makes a tangy, flavorful dressing that’s lighter than traditional versions but just as creamy.
Step 4: Toss and Serve
Pour the dressing over the veggies and mix well until everything is evenly coated. The yogurt-based dressing clings perfectly to the cabbage and carrots, making each bite rich but fresh.
Serve your coleslaw right away for the crunchiest texture, or cover and refrigerate it for up to 3–4 days. It’s a perfect picnic side salad or make-ahead dish for your next BBQ or family dinner.
Tips
- Slice the cabbage thin: The thinner you shred the cabbage, the better it absorbs flavor and the easier it is to chew. This makes your coleslaw extra creamy and balanced.
- Massage the cabbage (if needed): If your cabbage feels too tough, sprinkle it with a pinch of salt and massage it for 1–2 minutes to soften. This trick keeps your low calorie coleslaw tender while still crunchy.
- Use cold ingredients: Cold cabbage, carrots, and yogurt help keep the salad crisp and the dressing thick. Warm ingredients can make it soggy faster.
- Balance the flavors: A good coleslaw needs the right ratio of tangy, sweet, creamy, and salty. Taste the Greek yogurt salad dressing before tossing to adjust vinegar, mustard, or sweetener to your liking.
- Let it sit (but not too long): Letting the coleslaw chill for 30 minutes before serving improves flavor. But after 2–3 days, the veggies will start to soften too much — it’s best fresh or within the first day or two.
- Add a pop of freshness: A handful of fresh herbs like dill, mint, or basil can brighten the whole bowl, especially if you’re pairing it with grilled foods.
- Customize for the occasion: Add extras like apple slices, celery seeds, or a handful of chopped almonds to match your menu — it’s a super versatile BBQ side dish that works year-round.
Frequently Asked Questions
Yes! It actually tastes better after 30–60 minutes in the fridge, as the flavors meld together. Just give it a quick toss before serving. For best texture, enjoy it within 2–3 days.
Over time, yes. If you want to keep it extra crunchy, store the veggies and the dressing separately and mix just before serving.
Absolutely. Just swap the Greek yogurt for your favorite unsweetened non-dairy yogurt. You’ll still get a tangy, creamy coleslaw dressing without the dairy.
Yes! It’s a great make-ahead option and holds up well in the fridge. It’s also one of those easy summer side dishes you can pack for picnics, lunches, or BBQs.
You can! The Greek yogurt alone makes a light and creamy base. It won’t be as rich as a traditional dressing, but it’s still flavorful and satisfying.
A sharp knife works fine, but for speed and precision, a mandoline or food processor with a slicing attachment is even better.
More Easy Salad Recipes
- Greek pasta salad
- Dense bean salad
- Rice salad
- Chickpea salad
- Lentil salad
- Black bean salad
- Quinoa salad
- Orzo salad
- Cold pasta salad
If you tried this Greek Yogurt Coleslaw 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!
Healthy Coleslaw with Greek Yogurt (Creamy & Delicious)
Ingredients
- 5 cups cabbage shredded — we use 4 cups green and 1 cup red cabbage — about 15 ounces in total
- 2 carrots grated with the large holes of a box grater
- ¼ cup parsley chopped
For the Dressing
- ¾ cup Greek yogurt
- ¼ cup mayonnaise or vegan mayo
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar or more to taste
- 1 tablespoon honey or more to taste — sub sugar or maple
- 1 teaspoon salt + black pepper to taste
Instructions
- Shred the Cabbage: Thinly slice 5 cups cabbage using a knife, mandoline, or food processor.
- Add the Veggies: In a large bowl, combine shredded cabbage, 2 carrots (grated), and ¼ cup parsley (chopped).
- Make the Dressing: Whisk together ¾ cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon salt, and pepper.
- Toss It All Together: Pour the dressing over the veggies and mix until well coated. Serve immediately or chill for up to 3–4 days. Great for BBQs or meal prep!
Notes
- Green cabbage → Try Napa cabbage or chopped kale for a heartier crunch.
- Red cabbage → Swap with purple Brussels sprouts or more green cabbage.
- Carrots → Sub with shredded zucchini or bell peppers for a fun twist.
- Parsley → Use cilantro, dill, or basil for fresh summer flavor.
- Greek yogurt → Go dairy-free with non-dairy yogurt, or use sour cream.
- Mayonnaise → Use vegan mayo, or skip it and double the yogurt.
- Apple cider vinegar → Try white wine vinegar, rice vinegar, or lemon juice.
- Mustard → Use Dijon, yellow, or whole grain mustard for variety.
- Honey → Sub with sugar, maple syrup, or your favorite sweetener.
- Shred it thin: Thin cabbage = better flavor and easier bites.
- Massage if tough: Salt + 1-minute massage softens crunchy cabbage fast.
- Keep it cold: Chill veggies and yogurt for crisp texture and thick dressing.
- Taste the dressing: Balance tangy, sweet, salty, and creamy before mixing.
- Chill before serving: Rest 30 mins in the fridge for max flavor.
- Eat fresh: Best within 1–2 days before it softens too much.
- Brighten it up: Add dill, mint, or basil for fresh herb flavor.
- Make it yours: Toss in apples, almonds, or celery seed for a fun twist.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
I love the coleslaw recipe
I tried it came out great
Look forward for more recipeß
Hi Ramong, that’s music to my ears 🙂 Coleslaw that works first time out is a keeper. Thanks for trying it.
I made this tonight as a side with steaks. I will definitely be making this again. Its very similar to my own recipe, but adding thr Greek Yogurt was a game changer.
Fresh Parsley, Dill and Cayenne Pepper from our garden was the PERFECT finishing touch! ❤️
Connie, those garden herbs sound wonderful in the slaw! Definitely worth a chef’s kiss.
Thank you for your comment jhere. Kindest,
Louise
Eye appeal. Nutritious
Thx.
This looks delicious
I just made this and WOW that Greek yogurt dressing is amazing! So creamy and flavorful without feeling heavy. This will definitely be my goto coleslaw for summer BBQs. Thanks for such a healthy and delicious recipe!
Hi Patty, that is wonderful, I’m really happy you enjoyed the dressing 🥳.
Thanks for being here. Kindest, Louise