Name: High Protein Greek Yogurt Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups shredded green cabbage; 1 cup shredded carrot; 1 cup plain Greek yogurt; 1 tablespoon apple cider vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1/2 teaspoon celery seed; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for the Best Results
Storage and Reheating
Frequently Asked Questions

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High Protein Greek Yogurt Coleslaw

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Coleslaw usually sits on the side of the plate, right next to the mayo jar it came from. This version flips that script. Swap the mayo for Greek yogurt and you get all that creamy, tangy goodness with a serious protein boost, and honestly, it tastes fresher too. I make a batch of this almost every week in the summer.

Why You’ll Love This Recipe

This isn’t just a lighter coleslaw, it’s a better one. The Greek yogurt gives it a tang that regular mayo-based slaw just doesn’t have, and it coats the cabbage without that heavy, greasy feeling.

It comes together in about 15 minutes with zero cooking involved. Chop, mix, toss, done. That makes it perfect for busy weeknights when you need a side dish that doesn’t ask much of you.

And then there’s the protein. A cup of this slaw packs way more staying power than the stuff at the deli counter, which means it can actually hold its own as part of a real meal instead of just decoration next to your burger.

Ingredients You’ll Need

The base is simple: green cabbage and a bit of shredded carrot for color and sweetness. You can buy a pre-shredded coleslaw mix to save time, or shred your own if you like more texture and control over the cabbage-to-carrot ratio.

Plain Greek yogurt is the star here. Go full-fat if you want extra creaminess, or nonfat if you’re watching calories closely, both work great. Just make sure it’s plain and unsweetened, vanilla Greek yogurt will ruin your slaw in a very confusing way.

For the dressing, you’ll want a splash of apple cider vinegar to bring back some of that classic slaw tang, a touch of honey or maple syrup to balance it out, and Dijon mustard for a little kick. Salt, pepper, and a pinch of celery seed round everything out and make it taste like real coleslaw instead of a health-food impostor.

If you want to bulk it up, thinly sliced red cabbage or a handful of chopped apple adds nice color and crunch. Sunflower seeds or chopped almonds on top give it a little extra texture too.

Tips for the Best Results

💡 Tip: Salt your shredded cabbage lightly and let it sit for 10 minutes before mixing in the dressing. This draws out excess water so your slaw doesn’t get watery and dilute all that creamy dressing.

Give the slaw at least 20 to 30 minutes in the fridge before serving. The cabbage softens just slightly and soaks up the flavor, and it genuinely tastes better than eating it right away.

Don’t skip the acid. That splash of vinegar is what keeps this from tasting like a bowl of yogurt with vegetables in it. It needs that tang to feel like real coleslaw.

If your dressing seems too thick once it’s tossed with the cabbage, a teaspoon of water or a little extra vinegar loosens it right up without watering down the flavor.

Storage and Reheating

This slaw keeps well in an airtight container in the fridge for up to 3 days. The flavor actually deepens a bit on day two, which makes it a great make-ahead side for meal prep or gatherings.

📌 Note: Because there’s no mayo involved, this slaw holds up better than traditional versions and is less likely to go watery or separate, even after a day or two in the fridge.

There’s no reheating needed since this is meant to be served cold. If any liquid pools at the bottom after sitting, just give it a quick stir before serving and it’ll come right back together.

I wouldn’t recommend freezing this one. The cabbage loses its crunch and the yogurt dressing can separate once thawed, so it’s really a fresh-and-fridge kind of dish.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
You can, but the texture will be thinner and the protein content drops quite a bit. Greek yogurt is strained, which gives it that thick, creamy consistency that mimics mayo so well.

Is this coleslaw good for meal prep?
Absolutely, it’s one of the better meal prep sides out there since it keeps for days and actually improves as it sits. Just store it in a sealed container and give it a stir before each serving.

Can I make this dairy-free?
Yes, swap in a plain unsweetened dairy-free yogurt made from coconut or almond milk. Just know the protein content will be lower than with Greek yogurt, so you might want to add a scoop of unflavored protein powder to the dressing if that matters to you.

Why is my slaw watery?
This usually happens when the cabbage releases its natural moisture after being cut. Salting the cabbage ahead of time and letting it drain, like mentioned above, solves this problem almost every time.

product: Large stainless steel mixing bowl set

Recipe