Growing up in Türkiye, we did not make coleslaw. When I moved to the US and discovered BBQ culture, I saw how central this side dish is to American cooking.
At cookout after cookout, I noticed the same thing: most recipes lean so hard on mayonnaise that the vegetables lose their crunch, and the bowl turns soggy within an hour on the table.
So I went back to my Mediterranean roots and built a coleslaw dressing around my favorite ingredient: Greek yogurt.
After a few rounds of testing, I landed on a version that uses the creamy texture and tangy flavor of Greek yogurt, plus a few signature coleslaw dressing ingredients like apple cider vinegar, lemon juice, and olive oil.
Together, they give you the richness of a classic mayo-based dressing without the weight-you-down feeling. The result holds its crunch, with a cooling tang in every bite.
A Few Ingredient Notes
You will need two sets of ingredients to make this coleslaw: the dressing and the salad.
Here are notes on the ingredients that need a little guidance. Anything not mentioned here is straightforward, so refer to the recipe card below for the full list and amounts.
For the Coleslaw:
Cabbage: I use a mix of green and red cabbage for color and a little more flavor. You can use just one type if that is what you have on hand.
The important part is slicing the cabbage as thinly as possible, so it is easier to chew, and it softens once it is dressed.
A mandoline gives you even, fast slices, but a large, sharp chef’s knife works just as well.
Short on time? Use a packaged coleslaw mix: Look for a 10 to 12-ounce (280 to 340g) bag of cabbage and carrots, which should yield about 5 to 6 cups of vegetables.
Carrots: I add carrots for extra crunch and a bit of brightness. Peel them, then shred on a box grater, or use a food processor for a quicker option.
Fresh Herbs: I add a handful of Italian parsley for freshness, but you can leave it out.
For The Coleslaw Dressing:
This Greek yogurt coleslaw dressing started with my Greek Yogurt Salad Dressing. I kept that same base and added a few ingredients to bring it closer to a classic coleslaw dressing.
It comes together from a handful of ingredients you probably already have. A few notes as you shop:
Yogurt: I recommend unsweetened full-fat Greek yogurt, but any plain, unsweetened yogurt works, including low-fat or nonfat varieties.
If you use a thinner yogurt, keep in mind that the dressing will be looser, especially once it is mixed with the rest of the ingredients. For an even creamier dressing, reach for thick yoghurt like skyr.
Vinegar: I use apple cider vinegar for its fruity note, but for a crisper, less sweet result, white wine vinegar works too.
Honey (optional): This is not a sweet coleslaw. I add just a small amount of honey to balance the yogurt’s tang, but you can leave it out entirely if you prefer no sweetness. Maple syrup or agave can be used as a substitute.
Dijon mustard: I use Dijon for a little heat and a creamier texture. Regular yellow mustard will taste sharper and run a bit thinner.
Celery seed: This is what gives you that classic coleslaw flavor, so it is worth seeking out.
Do not confuse it with celery salt: Celery seed is the whole seed on its own, while celery salt is ground celery seed mixed with salt.
If celery salt is all you can find, use 1 1/2 teaspoons and omit the salt from the recipe; then taste and adjust.
How to Make Coleslaw with Greek Yogurt
Making this Greek yogurt coleslaw recipe takes about 15 minutes. Below are the steps to follow:
Step 1 – Whisk the Dressing: In a small bowl or mason jar, mix together the Greek yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until well combined. Taste and adjust the seasoning, if necessary.
Step 2 – Prepare coleslaw mix: Grab a large bowl and add in the sliced green and red cabbage, grated carrots, chopped green onions, and fresh parsley. Set it aside.
Pro Tip: If you are having trouble whisking the honey into the rest of the ingredients, place it in a small, microwave-safe bowl and microwave for 10 to 15 seconds until slightly warm. This loosens the honey enough to whisk easily into the yogurt coleslaw dressing.
Step 3 – Toss: Pour the dressing over the vegetables and toss to combine. You can use kitchen tongs, but I find that using clean hands does a better job of incorporating the dressing into the vegetables and softening the cabbage.
Step 4 – Chill and Serve: You can serve it right away, but if you have time, cover it with plastic wrap and refrigerate for at least 30 minutes so the flavors meld.
Be sure to give it another toss before serving in case any liquid has collected at the bottom.
My Fix for Watery Coleslaw
A little liquid at the bottom is normal for any coleslaw made with a yogurt-based dressing. It is not a flaw, and it is easy to handle. Here is how I keep mine crisp:
Give it a quick toss. Most of the time, this is all you need. Stir the coleslaw right before serving, and the liquid folds back in.
Trust the ratio. I use a small amount of yogurt on purpose, just 3/4 cup for 6 cups of vegetables. That is enough to coat them without drowning them, so if you follow the recipe as written, you should not end up with a watery coleslaw.
Salt the cabbage first (optional). For an even crisper result, add 1 teaspoon of kosher salt to the shredded cabbage, massage it with clean hands, and let it sit for a few minutes.
Drain the liquid that collects before dressing the coleslaw. This pulls out extra moisture ahead of time. I do not rinse the cabbage after salting, since that reintroduces liquid. I just adjusted the salt in the recipe to account for it.
Making It Ahead and Storing Leftovers
Make Ahead: This is a great make-ahead coleslaw since it gets better as it sits. I usually make it a few hours before serving, but you can make it a day ahead.
Keep in mind that it is normal for the vegetables to begin to wilt, the carrots to darken, and the flavor to become slightly bitter from the acid in the dressing as they sit in the fridge.
Store: Place leftovers in an airtight container and refrigerate for up to 2 days. If any liquid has settled at the bottom, give it a quick toss before serving.
What to Serve with Greek Yogurt Coleslaw
This coleslaw pairs well with almost anything off the grill, and it holds up as a topping too. I love it piled onto tacos or pulled pork, but here are the pairings I reach for most:
Burgers: Serve it alongside a juicy burger, like my Avocado Bacon Burger or Lamb Burgers, for a crisp contrast to the rich meat.
Grilled meats: It pairs well with just about any grilled chicken, beef, or turkey. My usual pick is Grilled Turkey Tenderloin for an easy weeknight dinner.
Seafood: Try it beside Grilled Shrimp Skewers for a cool, refreshing bite.
Similar Coleslaw Recipes
Lighter, non-creamy coleslaw: Try my Vegan No Mayo Coleslaw for the same crunch in a bright, vinaigrette-style dressing instead.
For a colorful, crunchy side: My Red Cabbage Slaw is tossed in a tangy vinaigrette and ready in 15 minutes.
Greek Yogurt Coleslaw Recipe
Ingredients
For The Coleslaw:
- 2 cups green cabbage, sliced thinly
- 2 cups red cabbage, sliced thinly
- 1 cup grated carrots, 3-4 large carrots
- 3 scallions, thinly sliced (or 1/4 cup sliced red onions)
- 1 cup Italian Parsley, roughly chopped
For the Greek Yogurt Coleslaw Dressing:
- ⅔ cups plain Greek yogurt, both full fat and no fat would work
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey, optional
- 1 tablespoon dijon mustard
- 1 teaspoon celery seed
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Instructions
To prepare the coleslaw:
- Place green cabbage, red cabbage, and carrot in a bowl. Add in the chopped scallions. Set aside.
To make the dressing:
- Mix together yogurt, lemon juice, vinegar, honey, dijon mustard, celery seed, and salt and pepper in a bowl and give it a good whisk. Give it a taste and add more seasoning if necessary.
To assemble:
- Pour the dressing over the vegetables. Give it a toss. Garnish with chopped parsley.
- You can serve it immediately or cover it with stretch film and place in the fridge for up to 3 hours.
Video
Notes
- Yields: This recipe makes about 6-7 cups of coleslaw, ideal for serving 6 adults as a side dish. The nutritional values below are per serving.
- Make ahead: You can make this yogurt-based coleslaw a day in advance, place it in an air-tight container, and keep it in the fridge until you are ready to serve.
- Storing leftovers: Place leftovers in an airtight container and refrigerate for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sorry, too tart for us. Was hoping to like it because of the protein .
The good news is that you can adjust the amount of lemon juice to make it suit your tastebuds.
If you think this is a healthy alternative to coleslaw therefore it won’t taste as good, you are very much mistaken. This is the most delicious coleslaw ever!!!
I really enjoyed adding some dried fruits such as cherries and nuts in this as well. ???? Thanks for sharing, Aysegul!!!
YAY! So happy to hear that you enjoyed it. I might be biased but I feel exactly the same. 🙂
Thanks for taking the time to review. Cheers my friend.
Dear Aysegul
Did you ever heard about Turkish yogurt or as they say in your origin country, just yogurt ?
If you dont want to loose some of your clientele or symphaty of greekophiles , at least could not you ommit “greek” mention. You know that is not true, but politically accepted by westerns.
Or we should be carefull, anything culinaire called by a “greek” prefix could be stollen from another countries culture.Dont let them intimidate us par leurs mensonges.
Dear Muzo,
Yes, I have heard about yogurt. And you are right, we refer to yogurt as yogurt in Turkey.
I am not sure where you live but here in the US, where I live, the understanding of yogurt (or I should say types of yogurt) is a little bit different. What people refer to as “Greek Yogurt” is somewhat thicker than what we referred to as “yogurt” in Turkey. Not sure if you speak Turkish, but the consistency of Greek yogurt is similar to suzme yogurt.
In this coleslaw recipe, in order to get the consistency of mayo (and use it in place of it), you need that nice and thick kind of yogurt to achieve a similar result. Since more than 80% of my audience is from North America, making a distinction in calling it a “Greek Yogurt Coleslaw” is necessary for people to get great results.
On a personal note, I use this platform to promote healthy and clean recipes made with everyday ingredients for everyone regardless of where they live, what nationality they are from, or what political beliefs they have. Having spent most of my summers in Izmir, I have met many Greek people and made lifelong friendships with some of them. While I can see where you are coming from, it is undeniable that our cuisines are very similar. However, as I explained earlier, my distinction here was not based on political motives. Rather, it was coming from a place of making sure my readers have the right understanding of the ingredient to get the best results when they try a recipe I shared on my site.
I hope this makes sense.
Thanks for coming by.