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Greek Yogurt Coleslaw Recipe

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4.4 from 11 reviews

This Greek Yogurt Coleslaw is a fresh and healthy twist on the classic side dish. Featuring shredded cabbage, carrots, and green onions, it’s tossed in a creamy, tangy dressing made from non-fat Greek yogurt, lemon juice, apple cider vinegar, honey, and subtle seasoning. Perfect as a light, nutritious accompaniment to any meal or as a refreshing snack on its own.

Ingredients

Vegetables

  • 1 (10-ounce) bag shredded cabbage (about 4 cups)
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced green onions

Dressing

  • 2/3 cup non-fat plain Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey (warmed)
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 teaspoon celery salt
  • Pinch of salt
  • Freshly cracked black pepper, to taste

Instructions

  1. Combine Vegetables: In a large bowl, add the shredded cabbage, shredded carrots, and thinly sliced green onions. Toss them together gently to evenly distribute all the vegetables.
  2. Prepare Dressing: In a separate smaller bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, warmed honey, Dijon mustard if using, celery salt, and a pinch of salt and freshly cracked black pepper. Whisk until smooth and well combined. Taste the dressing and adjust seasoning with extra salt and pepper if necessary.
  3. Toss Salad: Pour the prepared Greek yogurt dressing over the mixed vegetables. Using tongs or salad forks, toss thoroughly until every shred of cabbage and carrot is coated evenly with the creamy dressing.
  4. Chill or Serve: The coleslaw can be served immediately for a crisp and fresh texture or covered and refrigerated for up to 4 hours to allow flavors to meld and soften slightly.

Notes

  • For best results, shred the cabbage fresh if not using pre-shredded.
  • The Dijon mustard is optional but adds a subtle depth of flavor.
  • Warming the honey helps it mix more easily with the yogurt dressing.
  • Store leftovers covered in the refrigerator and consume within 24 hours for optimal freshness.
  • This coleslaw is naturally gluten-free, low-fat, and low-calorie.

Find it online: https://cookedbysarah.com/greek-yogurt-coleslaw-recipe/