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Low-Calorie Greek Yogurt Coleslaw
If you’ve ever loved coleslaw but hated the way it sits on your stomach like a mayo brick, this one’s for you. Swapping in Greek yogurt gives you all that creamy tang without the heaviness, and honestly, once you try it this way, regular mayo slaw starts to feel like overkill.
Why You’ll Love This Recipe
This coleslaw comes together in about ten minutes, no cooking involved, which makes it perfect for busy weeknights or last-minute cookouts. The Greek yogurt keeps things light but still gives you that creamy bite you want from a good slaw. It’s also packed with protein compared to a mayo-based version, so it actually keeps you full instead of just sitting there as a side dish you forget about.
Another thing I love is how forgiving it is. You can throw in whatever veggies you have on hand, adjust the tang with more or less vinegar, and it still turns out great every single time.
Ingredients You’ll Need
The base is simple: shredded cabbage, some shredded carrot for color and sweetness, and plain Greek yogurt instead of mayonnaise. I always reach for full-fat Greek yogurt because it has the richest texture, but nonfat works fine if you’re watching calories closely.
You’ll also want a splash of apple cider vinegar for brightness, a little Dijon mustard for depth, and a touch of honey to balance out the tang. Salt and pepper round things out, but don’t skip a pinch of celery seed if you have it, it genuinely makes the whole thing taste like classic coleslaw.
If you’re not a fan of carrots, thinly sliced red bell pepper or even a bit of shredded apple works nicely as a swap. Red cabbage mixed in with green also makes it look prettier if you’re serving it at a get-together.
Tips for the Best Results
Try to shred your cabbage and carrots as thin as you can, either with a mandoline or the shredding blade on a food processor. Thinner shreds soak up the dressing better and give you that classic slaw texture instead of big chunky bites.
Let the finished slaw rest in the fridge for at least 30 minutes before serving. It genuinely tastes better once the flavors have had time to mingle, and the cabbage softens just slightly without turning mushy.
Taste before serving and adjust. Sometimes you’ll want a bit more vinegar, sometimes a bit more honey, it really depends on how sweet your cabbage and carrots are that day.
Storage and Reheating
This isn’t a reheat situation since it’s served cold, but storage is simple. Keep it in an airtight container in the fridge and it’ll stay good for up to three days.
I wouldn’t recommend freezing this one. Yogurt-based dressings tend to separate and get grainy once thawed, so it’s really best enjoyed fresh within a few days.
Frequently Asked Questions
Can I make this ahead of time for a party?
Yes, and honestly it’s better made a few hours ahead so the flavors have time to develop. Just give it a stir before serving.
Is this recipe keto or low carb friendly?
It’s fairly low carb already since cabbage is naturally light on carbs, but if you’re strict keto, swap the honey for a keto-friendly sweetener or skip it entirely.
Can I use sour cream instead of Greek yogurt?
You can, but you’ll lose some of the protein boost and it’ll taste a bit richer and less tangy. A mix of half sour cream, half Greek yogurt is a nice middle ground if you want that.
Why did my coleslaw turn watery?
This usually happens when the cabbage wasn’t salted and drained first, or it sat too long after mixing. Salting beforehand and eating within a day or two solves this.
product: Mandoline slicer — makes quick, even, thin shreds of cabbage and carrots for the best texture.
Low-Calorie Greek Yogurt Coleslaw
A creamy, tangy coleslaw made with Greek yogurt instead of mayo for a lighter, protein-packed side dish.
Ingredients
- 6 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1. Salt the shredded cabbage lightly and let it sit in a colander for 10 minutes to drain excess water
- Step 2. Whisk together Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper in a large bowl
- Step 3. Add the drained cabbage and shredded carrots to the bowl
- Step 4. Toss everything together until evenly coated
- Step 5. Refrigerate for at least 30 minutes before serving
- Step 6. Stir again and adjust seasoning to taste before serving
