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Fresh Creamy Coleslaw Without Mayo

fresh creamy coleslaw without mayo - featured image

A light, crisp coleslaw made without mayonnaise, featuring a creamy Greek yogurt dressing with tangy vinaigrette. Perfect for summer meals and pairs well with grilled meats and seafood.

Ingredients

Scale
  • 4 cups finely shredded green cabbage (about 12 oz / 340g)
  • 2 cups finely shredded red cabbage (about 6 oz / 170g)
  • 1 cup grated carrots (about 4 oz / 120g)
  • 2 stalks green onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Prepare the veggies: Rinse the green and red cabbage, cut into quarters, remove the core, and finely shred using a mandoline or sharp knife. Grate the carrots and thinly slice the green onions. Chop parsley if using.
  2. Make the dressing: In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, and olive oil. Season with salt and pepper to taste until smooth and creamy.
  3. Toss the salad: In a large mixing bowl, combine shredded cabbage, grated carrots, green onions, and parsley. Pour the dressing over the veggies and toss gently until evenly coated. Adjust seasoning if needed.
  4. Chill before serving (optional): Cover and refrigerate for at least 15 minutes to allow flavors to meld and cabbage to soften slightly while keeping crispness.

Notes

Use thick Greek yogurt for best creaminess; strain thin yogurt if needed. Toss gently to avoid bruising cabbage. Keep dressing separate if making ahead to maintain crunch. Adjust honey and vinegar to balance sweetness and tang. Optional chilling enhances flavor melding.

Nutrition

Keywords: coleslaw, creamy coleslaw, no mayo coleslaw, light salad, summer salad, Greek yogurt dressing, healthy coleslaw, easy coleslaw recipe