This healthy and high protein Greek Yogurt Coleslaw is going to be a summer staple and it takes less than 5 minutes to make! We have swapped mayo for a Greek yogurt coleslaw dressing that is creamy and zesty and much lower in calories. Using yogurt makes it higher in protein too. Great for weekly meal prep, as there are so many ways to use it and a must have side at your next BBQ!
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Although I LOVE mayonnaise (a serious weakness of mine), there are actually a lot of people that just can't stand it and because of that they are missing out on coleslaw. Well, making coleslaw with Greek yogurt is the solution for mayo haters.
It's also a great alternative if you are looking for a lower in calories and low fat option.
It's not secret that I am a HUGE Greek yogurt fan (have you tried my Greek Yogurt Chicken?), and it's always my go-to swap to make something creamy, but lighter. I made this dressing to just go on a salad, or as a dip, but it's a delicious coleslaw dressing too.
This healthy coleslaw recipe is like one of those incredible deli coleslaws. It's creamy, but also slightly tangy and then a hint of sweetness too. Great on burgers, sandwiches or even as a crunchy veggie packed side.
Looking for more healthy BBQ sides? Why not try our delicious Grilled Corn with Herb Butter, easy High Protein Potato Salad or our simple Summer Pasta Salad?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Cabbage - A mix of white and red cabbage, finely shredded. Use the shredder attachment on a food processor to make this even quicker.
- Carrot - Shredded carrot for this.
- Vinegar - We used apple cider vinegar, but you could use red wine vinegar if you prefer.
- Yogurt - Thick authentic Greek yogurt is what you need here. We used 0% fat, but if you wanted it creamier, then use 5%.
- Honey - This gives a touch of sweetness. You could use maple syrup instead.
- Lemon - This adds some freshness. You could use zest as well as juice for extra lemony flavor.
- Mustard - This isn't a must, but a little Dijon mustard just gives it a kick of something extra.
Variations
Onion - For extra color and crunch, add some scallions (green onions/spring onions) or thinly sliced red onions.
Spice - If you want a kick of heat in your Greek yogurt coleslaw dressing, then add some hot sauce like chipotle or buffalo. Check out our Mexican Coleslaw too. You can also just add a pinch of smoked paprika.
Herbs - Add some real freshness to this slaw with Greek yogurt by packing it full of chopped fresh herbs. Herbs like dill, chives, basil or cilantro (coriander) work well.
Cheese - Cheesy coleslaw seems to be having a bit of a moment in supermarkets at the moment. You can make your own version by finely grating some cheese and then mixing it in.
How To Make Greek Yogurt Coleslaw
- Step 1: Make the dressing, by combining the Greek yogurt, vinegar, honey, mustard and lemon juice in a large bowl. Whisk it all together and season with salt and pepper.
- Step 2: Add both of the shredded cabbage and carrot to the dressing.
- Step 3: Mix well to coat all the veggies in the dressing.
Greek Yogurt Coleslaw Dressing
This is legit the best healthy coleslaw dressing! It is super creamy from the yogurt which makes it feel like a traditional deli slaw. But, it also have a bit of that German coleslaw taste from the lemon and vinegar.
Then I added a little bit of honey to balance it all out, because I love sweet coleslaw! The honey balances out the tartness from the yogurt too.
You can taste the dressing as you go and then adjust to suit your own tastes. Add more salt and pepper, extra lemon juice or make it sweeter or tangier.
Top Tip
If you have having trouble whisking the honey into the dressing, then you can warm it in the microwave for 10 seconds to make it easier to mix in.
Serving Suggestions
Our go-to is to serve it on burgers. We love it in our Air Fryer Burgers, Baked Chicken Burgers or our Bean Burgers, seen below.
Coleslaw is also a great way to bulk out our Pulled Pork Tacos or Fish Tacos, as a topping for hot dogs or for putting on a Beef Burrito Bowl.
You could also keep it simple and just add it to a sandwich. Make our homemade Soft Bread Rolls, make an Air Fryer Chicken Breast and put it all together with some of this coleslaw made with Greek yogurt.
This makes a great dip as well, with crudities or added to a Picky Plate.
Dannii's Top Tips
- You can save yourself some time by buying bags of pre-mixed shredded coleslaw mix.
- Because we used an even mix of white cabbage and red cabbage, the slaw does go purple quite quickly. If you don't want that, you could either just use white cabbage, or just add a little bit of red cabbage for a pop of color.
- Let it sit in the fridge for about an hour before serving, as this allows the veggies to soften.
Frequently Asked Questions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good mix before serving again though. Any longer than that and the acid in the dressing will start to break everything down.
More Slaw Recipes
If you've tried this Greek yogurt slaw recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Greek Yogurt Coleslaw
Ingredients
- 150 g (2 cups) of White cabbage - shredded
- 100 g (1.25 cups) of Red cabbage - shredded
- 70 g (0.5 cups) of Carrot - shredded
- 2 tablespoon of Apple cider vinegar
- 1 tablespoon of Honey
- 100 g (0.5 cups) of 0% Fat Free Greek yogurt
- 1 tablespoon of Lemon juice
- 1 teaspoon of Dijon mustard
Instructions
- Make the dressing, by whisking together 100 g of 0% Fat Free Greek yogurt, 2 tbsp of Apple cider vinegar, 1 tbsp of Honey, 1 tsp of Dijon mustard and 1 tbsp of Lemon juice. Season with salt and pepper.
- Add 150 g of White cabbage, 100 g of Red cabbage and 70 g of Carrot to the dressing.
- Mix well to coat all the veggies in the dressing.
Recipe Video
Recipe Tips
- You can save yourself some time by buying bags of pre-mixed shredded coleslaw mix.
- Because we used an even mix of white cabbage and red cabbage, the slaw does go purple quite quickly. If you don't want that, you could either just use white cabbage, or just add a little bit of red cabbage for a pop of color.
- Let it sit in the fridge for about an hour before serving, as this allows the veggies to soften.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Matty says
This recipe is so delicious and fresh. I make it often anytime I need something easy and to accompany some salmon or chicken. So versatile too.
Kim says
I’ve made this a few times now and it turns out really well, I usually just add balsamic instead of cider apple or whatever I have but it still tastes great and fresh and healthy.
Paula says
This is hands down the best healthy choice coleslaw I’ve ever had/made! You’d never know it was made with Greek yogurt, I’ve tried other yogurt versions that tasted very ‘yogurty’ - this one doesn’t! It’ll be my go to coleslaw recipe from now on ☺️
Marilyn says
Initially thought the dressing was rather too acidic and was going to adjust the recipe BUT it grew on me the more I ate it and my husband thought it was great. Added raisins which added sweetness. I'm a 'chuck in what you've got' type of person in the kitchen and it will therefore be different each time I make it depending on what's in the fridge - variety is the spice of life!
Jo Reynard says
Lovely tasting recipe