Greek Yogurt Coleslaw with Mayo-Free Healthy Coleslaw Dressing
This Greek Yogurt Coleslaw is a healthy twist on the classic picnic side dish, featuring a creamy yogurt-based dressing with no mayo. Gluten-free and ready in just 15 minutes!
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
- 1 cup Italian Parsley, roughly chopped
For the Greek Yogurt Coleslaw Dressing:
- ⅔ cups of plain Greek yogurt, both full fat and no fat would work
- 3 tablespoons of 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.
Notes
Make-ahead and serving instructions
Make the coleslaw with yogurt at least 30 minutes prior to serving and keep it covered in the fridge. Once chilled, the coleslaw goes best with sandwiches, grilled meats and crisp, green veggies. I always make this coleslaw with yogurt the morning or afternoon I am going to serve. The veggies and Greek yogurt dressing will hold its integrity for at least 3 hours and up to 2 days.Nutrition
Calories: 58kcalCarbohydrates: 11gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 652mgPotassium: 219mgFiber: 2gSugar: 7gVitamin A: 4820IUVitamin C: 44mgCalcium: 78mgIron: 1mg
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