Healthy Coleslaw

5 from 704 votes

Add this easy Healthy Coleslaw recipe to your potluck, picnic and barbecue events this summer. It's a tangy, creamy, mayo-free coleslaw made with Greek Yogurt

Prep Time15

Total Time15

Course: Salads, Side Dish

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

For the slaw

6 cups green cabbage shredded
2 cups red cabbage shredded
1 cup carrots shredded

For the dressing

1/2 cup greek yogurt
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon garlic clove minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

In a small bowl, mix the ingredients of the dressing together.
Place shredded green cabbage and shredded purple cabbage and carrots in a large bowl. Pour the dressing over the coleslaw and toss to combine.
Serve immediately, or cover and refrigerate for up to 4 hours.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. I would not recommend freezing the coleslaw.

Make Ahead Tips: You can make the dressing up to 7 days in advance, and you can also shred the cabbage and carrots up to 7 days in advance. This way, when you're ready to serve, you can just toss everything together.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of Greek yogurt, you can use plain yogurt, as long as it has 3.5% fat or higher. Don't use no-fat yogurt.
Instead of apple cider vinegar, you can use lemon juice or another clear or lightly colored vinegar to add the acid to the dressing.
Instead of maple syrup, you can use honey (make sure it's soft and runny), or you can use regular sugar or skip the sugar all together.
Instead of fresh garlic clove, you can use garlic powder, but I recommend fresh if possible.

Nutrition

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