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–+ servings
Bowl of healthy coleslaw with Greek yogurt surrounded by ingredients on a wooden table.

Healthy Coleslaw with Greek Yogurt (Creamy & Delicious)

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

  • 5 cups (430 g) 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 (1 handful) parsley chopped

For the Dressing

  • ¾ cup (180 g) Greek yogurt
  • ¼ cup (60 g) 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

  • Shred the Cabbage: Thinly slice 5 cups cabbage using a knife, mandoline, or food processor.
    Step 1 Shredding green and red cabbage thinly with a mandoline slicer on a cutting board.
  • Add the Veggies: In a large bowl, combine shredded cabbage, 2 carrots (grated), and ¼ cup parsley (chopped).
    Step 2 Mixing shredded cabbage, grated carrots, and chopped parsley in a large bowl.
  • 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.
    Step 3 Whisking creamy Greek yogurt dressing with mustard, vinegar, and mayo in a small bowl.
  • 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!
    Step 4 Chilled coleslaw served in a bowl ready to enjoy as a summer side dish.
Substitutions
  • 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.
Tips
  • 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.
Storage
Store leftover coleslaw in an airtight container in the fridge for up to 3–4 days; freezing is not recommended as it turns watery and loses its crunch.
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