Creamy Coleslaw
Crisp, crunchy, and perfectly balanced, this 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.
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.