This Greek Yogurt Coleslaw is a fresh, creamy, and healthier twist on the classic. Made with crunchy cabbage, sweet carrots, and a tangy, lightly sweet dressing, it’s perfect for summer picnics, BBQs, or as a crisp side dish any time of year.

🥬 Ingredients

For the Slaw:

1 (10-ounce) bag shredded cabbage (about 4 cups)
1 cup shredded carrots
½ cup thinly sliced green onions

For the Dressing:

⅔ cup non-fat plain Greek yogurt
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons honey, warmed
1 teaspoon Dijon mustard (optional, for extra depth)
¼ teaspoon celery salt
Pinch of fine salt
Freshly cracked black pepper, to taste

🥣 Instructions

1. Combine the Veggies
In a large mixing bowl, add the shredded cabbage, carrots, and green onions. Toss until well combined.

2. Make the Dressing
In a separate bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard (if using), celery salt, a pinch of salt, and black pepper until smooth.

3. Mix Everything Together
Pour the dressing over the cabbage mixture. Toss thoroughly until all the vegetables are evenly coated.

4. Chill or Serve
Serve immediately for a crisp texture, or cover and refrigerate for up to 4 hours to allow the flavors to meld.

💛 Why You’ll Love This Recipe

Light & creamy: All the creaminess of traditional slaw with less fat and calories.
Protein-packed: Thanks to Greek yogurt, it’s more filling and nutritious.
Quick to make: Ready in under 15 minutes.
Naturally gluten-free: Safe for those with dietary restrictions.
Great for meal prep: Holds up well in the fridge for a few hours.

✅ Tips

Use fresh ingredients for the crunchiest, most flavorful slaw.
Warm the honey slightly to make it easier to mix.
Taste and adjust the dressing before adding it to the cabbage.
Let it rest for 20–30 minutes for a slightly softer texture and more blended flavor.

🔄 Variations and Substitutions

No Greek yogurt? Use regular plain yogurt or a dairy-free alternative.
Add crunch: Mix in sliced almonds, sunflower seeds, or chopped apples.
Add spice: Stir in a bit of sriracha or cayenne for heat.
Swap sweetener: Use maple syrup or agave instead of honey.
Herb it up: Add chopped fresh dill, parsley, or cilantro.

❓ FAQs

Can I make this ahead of time?
Yes! It’s best served fresh, but you can refrigerate it for up to 4 hours. After that, the cabbage may start to release too much liquid.

Is it okay to use pre-shredded coleslaw mix?
Absolutely. It’s a time-saver and works perfectly in this recipe.

Can I make it vegan?
Yes—use a plant-based yogurt and swap honey for maple syrup or agave nectar.

🍽️ Serving

Perfect alongside burgers, BBQ chicken, or pulled pork sandwiches.
Add it to tacos or grain bowls for a fresh crunch.
Serve as a refreshing side at summer potlucks, picnics, or holiday meals.

🥗 Suggestions

Make it a meal by tossing in cooked chickpeas or grilled chicken.
Layer it on sandwiches or wraps for extra texture and flavor.
Use leftovers to top baked potatoes or stuffed sweet potatoes.