The Best Coleslaw (with Greek Yogurt!)

Coleslaw is undoubtedly one of the most iconic dishes for summer cookouts and barbecues, and today, we’re making an easy, healthy version of it. Greek Yogurt Coleslaw. All classic flavors and flavors with extra protein, less fat and less added sugar.

As someone who has loved coleslaw since I was a kid, I knew I needed to create a healthier version. Enter this easy Greek Yogurt Coleslaw. Trust me, this is a godsend.

I made a few upgrades to my original coleslaw recipe to keep it healthy (more on that later), and let me tell you, you won’t be going back to the store-bought stuff anytime soon.

This mouth-watering barbecue side dish tastes great with burgers, hot dogs, ribs, slow cooker pulled pork, sandwiches, and tacos. It’s crunchy, rich, creamy, and has the perfect amount of sweetness.

Coleslaw lovers also won’t want to miss this Creamy Mexican Coleslaw, Asian Kale Salad or Mayo-Free Pineapple Coconut Coleslaw.

Key ingredients and swaps

Here are the key ingredients you need to make this delicious, healthy coleslaw recipe.

• cabbage: To make this dish colorful, I like to mix green and purple or red cabbage. You can buy a bag of pre-shredded coleslaw mix (which often comes with shredded carrots), or you can buy heads of cabbage and shred them by hand using a sharp knife, food processor, or mandolin.
• carrot: You can add it to a pre-shredded coleslaw mix, as mentioned above, or you can buy whole carrots and chop them by hand. Carrots add sweetness and crunch.
• Greek yogurt: I like to use Greek yogurt as a lighter alternative to mayonnaise as the base for this healthier coleslaw recipe. Not only is it super smooth and protein-rich, but it also adds a rich flavor that pairs perfectly with the other flavors in the dish. If you don’t like the taste of yogurt, you can replace half the yogurt with regular or light mayonnaise. This mellows the flavor.
• White vinegar: This helps achieve coleslaw’s signature rich flavor. Feel free to swap this out for apple cider vinegar or lemon juice if you like.
• Honey: To balance the spicy flavor, I like to add a natural sweetener, such as honey. You can also swap out agave, pure maple syrup, or brown sugar if you prefer.
• Fresh herbs: This is the fun part. Add a variety of your favorite fresh herbs to make this coleslaw recipe stand out. Parsley, chives, dill, scallions, cilantro, basil – they all taste great.
• lemon juice: A little fresh lemon juice goes a long way to making the flavors pop. Lime juice is also delicious and we love using lime juice and cilantro in our tacos.

How to Make Greek Yogurt Coleslaw

This salad couldn’t be easier to make!

1. Prepare cabbage

For the best coleslaw, always start with fresh cabbage and carrots. They have a better texture and flavor than store-bought pre-chopped bags. That being said, nine times out of ten I use shredded salads at home for convenience.

For the crispiest coleslaw, consider salting the cabbage for 15-20 minutes. Simply place it in a large colander and sprinkle with kosher salt. Let sit for 15-20 minutes. Then rinse quickly and dry thoroughly. This step draws some of the water out of the cabbage and ensures it’s crispy.

2. Make condiments

Combine Greek yogurt, vinegar, lemon juice, honey, salt, pepper, and celery seed in a small bowl. Taste and adjust seasoning as needed. If the dressing is stronger than you like, add some mayonnaise to balance the yogurt and vinegar.

3. Mix and season

Combine the chopped coleslaw, carrots, fresh herbs and homemade Greek yogurt coleslaw dressing in a large bowl. Good toss. Season with additional kosher salt, black pepper, or yogurt/mayonnaise, if desired, for a creamier salad.

Try to let the salad rest for at least 10 minutes so the flavors can meld. If you prefer softer coleslaw, refrigerate 3o-60 minutes/ before serving

Is Vinegar Coleslaw Healthy?

Many people believe that traditional coleslaw is healthy because it is a dish made of colorful vegetables. However, you would be surprised to know how unhealthy store-bought coleslaw is. They’re often slathered in high-fat mayonnaise and loaded with sodium and sugar, essentially negating the nutritional value of the vegetable.

This healthier coleslaw recipe swaps mayonnaise for Greek yogurt and white vinegar to create a low-carb dressing for a healthier take on the summer classic. I also limited the amount of salt and used honey instead of sugar. By making coleslaw from scratch, you can control exactly what goes into it, resulting in a healthier dish.

Main course with coleslaw

Planning the menu for your next picnic? Consider adding these delicious entrees that pair perfectly with a crunchy salad.

• Burgers, hot dogs and sausages: Make some delicious ground chicken burgers, BBQ turkey burgers or these amazing salmon burgers. Use the salad as a topping or as a side dish.
• Roasted Protein: Serve with some grilled chicken, grilled Cajun salmon, or grilled pork chops.
• Tortillas and more: Use it as a topping for grilled chicken tacos, fish tacos, shrimp tacos, or tacos.
• Slow cooker favorites: When it’s too hot to turn on the stove, whip up some Slow Cooker Buffalo Chicken, Slow Cooker Sausage Spiced Pork, or Slow Cooker Sweet and Spicy Beef.

Tips and Tricks for the Best Coleslaw

Spoiler alert: This dish is super easy to prepare. That being said, it never hurts to learn a few tricks to ensure you win every time. Here are some tips and tricks I’ve learned over the years to help you make the best healthy coleslaw:

• Salt your cabbage. To avoid watery coleslaw, salt the cabbage before using. This helps drain away excess moisture and ensures the coleslaw stays crisp for days. Simply chop the cabbage, sprinkle with coarse salt, let sit for 20 minutes, then rinse and pat dry. No more runny coleslaw!
• Switch it up. Feel free to adjust it by adding different ingredients to suit your taste preferences. For extra nutrition and a delicious crunch, try adding chopped Brussels sprouts or broccoli to your salad. You can add whatever vegetables and herbs you want depending on what you have at home.
• Play with proportions. Whether you’re team cream salad or team vinegar, the right cream to vinegar ratio is absolutely crucial. Use this recipe as a base and adjust the proportions until you achieve your ideal proportions.
• Shred them to perfection. Call me a perfectionist, but I firmly believe that the success of your salad depends on how well you chop your cabbage. If I’m preparing it ahead of time, I prefer thicker slices so it doesn’t get mushy over time, but if I’m serving it immediately, thin, crispy slices are best. My Creamy Jalapeño Coleslaw has an entire section dedicated to getting the perfect cut, so check it out!
• The time is correct. We can all agree that freshly made coleslaw is best, but how fresh is fresh? While you should let the coleslaw sit for a while to let the flavors really develop, an hour is enough to soften your salad and get it just right.

Make Ahead, Leftovers and Store

If you end up with leftovers, you can store the coleslaw in an airtight container in the refrigerator for 3-4 days, but it will get softer each day it’s stored.

If you want to prepare it ahead of time, store the dressing separately and stir before serving.