Greek Yogurt Coleslaw

Healthy coleslaw in a white bowl and spoons inside it.

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A light and healthy coleslaw recipe with Greek yogurt dressing. It is so good that you won't miss mayo. It tastes even better when made ahead.


Coleslaw Base:

  • 2 cups red cabbage, thinly sliced

  • 2 cups white cabbage, thinly sliced

  • 1 cup grated carrots

  • 2 celery ribs, diced

Coleslaw Dressing with Yogurt: 


  • ¼ cup Greek yogurt

  • 2 tablespoons lemon juice

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon maple syrup (or honey), optional

  • 1 tablespoon Dijon mustard

  • 1 and ½ teaspoons salt

  • ¼ teaspoon black pepper



  1. Put sliced cabbages, grated carrots and diced celery in a large bowl.

Coleslaw dressing: 

  1. Whisk together yogurt, lemon juice, vinegar, maple syrup, mustard, salt and pepper.


  1. Pour the dressing over the coleslaw base and give it a good toss.

  2. Optionally, garnish with diced celery and serve immediately.


  1. You can increase the amount of the yogurt if you want your coleslaw creamier.
  2. You can substitute green onions for celery or use them both.

  3. You can adjust the amount of lemon juice to your taste. Increase it if you like your coleslaw tangy.

  4. Maple syrup gives a subtle sweetness to the coleslaw. If you like yours sweeter, use 2 tablespoons.

  5. You can substitute honey for maple syrup. But you had better warm it up a bit in a saucepan or in the microwave so it is easier to mix with yogurt.