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–+ servings
Fresh apple coleslaw with creamy yogurt dressing served in natural window light.

Healthy Apple Coleslaw (No Mayo, Creamy Yogurt Dressing)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 people
Author: Nico Pallotta

  • 4 cups (200 g) cabbage finely shredded – green, red, or mixed
  • 2 Granny Smith apples diced or sliced
  • 1 cup (80 g) carrots grated
  • 1 cup (240 g) Greek yogurt or non-dairy yogurt
  • 2 to 3 tablespoons apple cider vinegar
  • 1 tablespoon honey or sugar
  • 2 teaspoons Dijon mustard or yellow mustard
  • ½ teaspoon salt and black pepper to taste

  • Prep the slaw: Finely shred 4 cups cabbage and cut 2 Granny Smith apples into small dice. Add to a large bowl with 1 cup carrots (grated).
    Step 1 Finely shredded cabbage, diced apples, grated carrots in a large mixing bowl.
  • Make the dressing: In a separate bowl, whisk together 1 cup Greek yogurt, 2 to 3 tablespoons apple cider vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, ½ teaspoon salt, and pepper until smooth.
    Taste and adjust as needed. Add more vinegar for a brighter, tangier flavor or a little more honey if you prefer it sweeter. The dressing should taste bold and slightly extra tangy at this stage, as it will mellow once mixed with the vegetables.
    For a richer, creamier dressing, whisk in 1 to 2 tablespoons mayonnaise if you like.
    Step 2 Greek yogurt dressing whisked with mustard, vinegar, honey, salt, and black pepper
  • Combine: Pour the dressing over the slaw and toss well until everything is evenly coated.
    Let it sit for 10–15 minutes before serving so the cabbage softens slightly and the flavors come together.
    Step 3 Apple coleslaw tossed with creamy yogurt dressing in a large white bowl.
Substitutions
  • Green cabbage → Red cabbage, savoy cabbage, or bagged coleslaw mix
  • Granny Smith apples → Honeycrisp, Fuji, or Pink Lady apples
  • Carrots → Shredded zucchini or thinly sliced fennel
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
  • Apple cider vinegar → White wine vinegar or lemon juice
  • Honey → Maple syrup or a small pinch of sugar
  • Dijon mustard → Whole grain mustard or yellow mustard
  • Optional Add-Ins → Green onions, nuts, seeds, dried fruit, fresh herbs, celery, or fennel for extra flavor and crunch.
 
Tips
  • Slice cabbage thin → better texture and flavor
  • Taste dressing first → adjust tang and sweetness
  • Don’t overdress → keep it light, not heavy
  • Let it rest 10–15 min → flavors come together
  • Add mayo only if needed → 1–2 tbsp is enough
  • Use cold ingredients → keeps it crisp and fresh
  • Store in fridge → up to 2 days, toss before serving
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