Creamy Coleslaw
Crisp, crunchy, and perfectly balanced, this Creamy Coleslaw is a fresh take on a classic side dish. The dressing is creamy with just the right tang, and the addition of Greek yogurt keeps it lighter without losing that rich, satisfying texture. It comes together quickly and works beautifully alongside everything from BBQ to simple weeknight meals. Every bite is refreshing, bright, and full of that classic coleslaw flavor you expect - just a lighter, fresher twist on the original.
Summer time is about backyard BBQs, cookouts, and hanging out with family and friends. These sort of occasions need a few great side dishes/salads to compliment those great main dishes. I love bringing this coleslaw dish over because I know it will be well received by kids and adults alike. If you need a few other great summer sides to bring, check out my Potato Salad, Greek Salad, and Italian Pasta Salad. All of these say "summer cookout"!
Plus, cabbage, which makes up 90% of coleslaw, is a nutrient-dense powerhouse - low in calories and packed with vitamins. Eating cabbage is good for your health because:
- Boosts immunity and skin health: It is rich in Vitamin C, promoting collagen production and immune function. (Healthline)
- Strengthens Bones: Just one cup provides a major portion of your daily Vitamin K, which is essential for bone density and blood clotting. (Brown University Health)
- Improves Digestion: High in both insoluble fiber (keeping you regular) and soluble fiber (feeding good gut bacteria). (The New York Times)
- Reduces Inflammation: It contains powerful antioxidants like anthocyanins (especially in red cabbage) and glucosinolates, which fight free radicals and lower inflammatory markers. (Healthline)
- Protects Your Heart: These same antioxidants, along with phytosterols, can help lower LDL ("bad") cholesterol. (Cleveland Clinic Health Essentials)
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Ingredients
For exact quantities refer to the recipe card at the bottom of the post.
- Shredded green cabbage - this forms the base of the creamy coleslaw and it provides a classic crunch and sturdy texture that holds up well to the dressing.
- Shredded red cabbage - adds vibrant color to the slaw and in addition brings a slight peppery bite that deepens the overall flavor.
- Shredded carrot - adds natural sweetness as well as softens the texture slightly while keeping a fresh feel.
- Green onions, green (and white parts optional) - add a mild onion flavor and give a fresh, slightly sharp finish that brightens this creamy coleslaw.
Dressing
- Mayonnaise - creates the creamy base of the dressing which gives richness and helps coat the vegetables evenly.
- Greek yogurt - lightens the dressing while still adding creaminess along with a subtle tang that balances the mayo.
- Apple cider vinegar - brings brightness and acidity which helps to cut through the creaminess and keeps the slaw from feeling heavy.
- Dijon mustard - adds depth and a mild sharpness to enhance the overall flavor without overpowering the dressing.
- Sugar - balances the tang, and adds a touch of sweetness. You can adjust it slightly depending on how sweet you like your coleslaw or leave it out completely.
- Celery seed - provides that classic coleslaw flavor by adding an earthy, slightly peppery note that ties everything together.
- Salt and pepper - bring the entire dressing into balance by enhancing all the other flavors.
Instructions
- Combine all the dressing ingredients in a bowl, mayo, Greek yogurt, apple cider vinegar, Dijon mustard, sugar (if using), and celery seed.
- Mix the dressing ingredients together. Season with salt and pepper to your taste and set the bowl aside.
- Slice the green and red cabbage into thin slices - you can also cut it lengthwise once to shorten it if you like. Add it to a large bowl.
- Add in the shredded carrots, and sliced green onions
5. Add in the dressing and stir to fully combine. Allow it to chill in the fridge for about an hour before serving.
Hint: Creamy coleslaw is best served chilled. Serving it straight from the fridge helps to maintain it's crunch. Coleslaw shouldn't sit out at room temperature longer than 2 hours in order to be food safe.
Substitutions
- Cabbage - I use a mix of green and red cabbage in a 4:1 ratio, but you can adjust this ratio to your liking and or mix in or use Napa cabbage as well.
- Veggies - You can also use shredded broccoli, Brussels sprouts, or fennel.
This salad is naturally gluten-free, and you can keep it dairy-free by replacing the Greek yogurt with more mayonnaise, or using a lactose-free Greek yogurt.
Equipment
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Storage
Leftover creamy coleslaw can be stored in the fridge in an airtight container for about 4 days. It tastes best within 24 hours as the cabbage begins to soften as it absorbs the dressing.
Top Tip
For the best coleslaw texture and flavor, let it rest in the fridge for at least 60 minutes before serving. This gives the cabbage time to slightly soften and absorb the dressing, while still keeping its crunch. Just before serving, give it a quick toss and taste again - you may want to add a little more mayo/Greek yogurt, a small pinch of salt, or a splash of vinegar to freshen it up.
FAQ
Yes, absolutely. In fact, coleslaw often tastes even better after sitting for a little while. For best results, you can prepare it a few hours ahead and store it in the fridge. However, if you prefer a very crisp texture, you may want to keep the dressing separate and mix everything 1 hour before serving.
Yes, you can. If you prefer a less sweet coleslaw, simply reduce the sugar slightly or leave it out altogether. On the other hand, if you enjoy a slightly sweeter balance, you can increase it to taste. Either way, the dressing remains flexible and easy to adjust.
If you're looking for a lighter option, Greek yogurt is already doing some of that work in this recipe. However, you could also replace part or all of the mayonnaise with additional Greek yogurt for a tangier, lower-fat version. Just keep in mind that the texture will be slightly less rich but still creamy.
Related
Other great salads that serve a role similar to creamy coleslaw include:
Pairing
Coleslaw goes great with meals you cook at a BBQ or cookout or also as a side in a light lunch/dinner. Try it with one of these great recipes:
Creamy Coleslaw
Equipment
- Mixing bowls
- Whisk
- Measuring Spoons
- Measuring Cups
- Serving Bowl and Serving Spoons
Ingredients
Dressing
- ⅓ cup mayonnaise (71g)
- ¼ cup Greek yogurt (61g)
- 2 tablespoon apple cider vinegar
- 1 tablespoon sugar more?
- ½ teaspoon Dijon mustard
- ½ teaspoon celery seed
- Salt and pepper to taste
Salad
- 4 cups of shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrot
- 3 green onions green and white parts (optional)
Instructions
- Combine all the dressing ingredients in a bowl (⅓ cup mayonnaise, ¼ cup Greek yogurt, 2 tablespoon apple cider vinegar, 1 tablespoon sugar, ½ teaspoon Dijon mustard, and ½ teaspoon celery seed)
- Mix the dressing ingredients together with a whisk. Season with salt and pepper to your taste and set the bowl aside.
- Slice the green and red cabbage into thin slices - you can also cut it lengthwise once to shorten it if you like. Add it to a large bowl. (4 cups of shredded green cabbage, 1 cup shredded red cabbage)
- Add in the shredded carrots, and sliced green onions. (1 cup shredded carrot, 3 green onions)
- Add in the dressing and stir to fully combine. You can serve as is, but if you have the time, cover it and chill in the fridge for an hour.
Notes
- For the best coleslaw texture and flavor, let it rest in the fridge for at least 60 minutes before serving. This gives the cabbage time to slightly soften and absorb the dressing, while still keeping its crunch. Just before serving, give it a quick toss and taste again - you may want to add a little more mayo/Greek yogurt, a small pinch of salt, or a splash of vinegar to freshen it up.
- Leftover coleslaw can be stored in the fridge in an airtight container for about 4 days. It tastes best within 24 hours as the cabbage begins to soften as it absorbs the dressing.
- If you're looking for a lighter option, Greek yogurt is already doing some of that work in this recipe. However, you could also replace part or all of the mayonnaise with additional Greek yogurt for a tangier, lower-fat version. Just keep in mind that the texture will be slightly less rich but still creamy.
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