Creamy Greek Yogurt Coleslaw (No Mayo!)

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Greek Yogurt Coleslaw is a great go-to for a fresh, seasonal side dish. It’s a healthy and simple recipe, with all of the crunchy texture and tangy flavor of traditional coleslaw, and it takes just minutes to throw together! We love it on pulled pork sandwiches or tacos. 

Overhead view of creamy coleslaw on a grey background, with a white linen and a wooden serving spoon.

This is the slaw that you’ve been looking for 

I used to be the kind of person who hated coleslaw.

I can’t stand mayonnaise, and vinegar-based slaws always taste so cabbagy. But then I tried this Greek yogurt coleslaw and everything changed.

Instead of mayo, it uses creamy Greek yogurt (which is full of protein, probiotics, and calcium) to hold everything together. It has a tangy, slightly sweet flavor that works in perfect harmony with the crunchy cabbage and shredded carrots. 

It’s delicious piled on top of pulled pork sandwiches or fish tacos, or just as a side dish for your next cookout or tailgate. 

If you’re not a fan of mayo-based salads, you definitely need to give it a try! 

  • No mayo! 
  • Fresh. There are no preservatives or artificial ingredients—just lots of veggies and a tangy dressing that really makes the slaw shine.
  • Simple and Versatile. This slaw only takes a few minutes to put together, and it keeps well for a few days for a few days. 
  • Gluten-Free, Vegetarian, and Low Carb 
Ingredients for Greek yogurt coleslaw.

What you’ll need to make it

To make this coleslaw – no mayo involved! – you’ll need:

  • Cole Slaw Veggies. If you want to shred fresh cabbage and carrots, by all means, be my guest. A food processor makes quick work of this task! But I usually go the easy route and just grab a bag of coleslaw mix at the supermarket. 
  • Red Onion. To give this slaw plenty of kick, we’ll do a quick pickle on the onion. That way there’s tons of bright, tangy flavor in each bite. Pickling the onion also takes some of the edge off of the raw onion flavor. 
  • Plain Greek Yogurt. The same stuff I always have in my fridge for breakfast smoothies! I usually use nonfat/0% but you can use any fat percentage that you want to. 
  • Apple Cider Vinegar. To pickle the onions and add both tang and a subtle sweetness. 
  • Salt. Salt helps bring all of the flavors into balance. 
  • Cilantro or Parsley. For an extra pop of fresh flavor and color. I love cilantro but if you don’t, or if it just doesn’t go with what you’re serving, parsley is a nice alternative. 
  • Olive Oil

Substitutions and Variations:

  • You can use red cabbage or green cabbage – or a combination of both! 
  • Swap the yogurt for sour cream if that’s what you have on hand. 
  • If you don’t have cider vinegar, you can use red wine vinegar. You might want to add 1/2 teaspoon of sugar or honey to balance out the flavor of the dressing. 
  • Add 2 apples, cut into matchsticks, for a sweet fall flavor and extra crunch.

How to make it:

1. Quick pickle the onions. Slice the onions as thinly as you can and let them hang out in a bowl of vinegar and salt for a few minutes. They’ll love their sharp edge and soften slightly.

2. Make the dressing. Add the yogurt and olive oil to make a smooth, creamy dressing. Season to taste with salt and pepper. If you prefer a sweeter dressing, add a pinch of sugar or a drizzle of honey.

3. Stir in the cabbage. Add the remaining veggies and stir until thoroughly coated.

Serving Suggestions

Enjoy your coleslaw:

  • On a hot sandwich, like pulled pork or chicken
  • On tacos, especially fish or shrimp tacos
  • On a rueben
  • As a side salad with your favorite burger or chicken drumsticks
A big bowl of coleslaw.

About the author: AKDSEO

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