Go Back
–+ servings
Print Recipe
4.80 from 24 votes

Greek Yogurt Coleslaw

This Greek Yogurt Coleslaw recipe is mayo-free, lighter, quick and easy to prepare, and perfectly creamy and delicious!
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: 5 ingredient, no bake, vegetarian
Servings: 4 -6 servings

Ingredients

  • 1 (10-ounce) bag shredded cabbage (about 4 cups)*
  • 1 cup shredded carrots
  • 1/2 cup thinly-sliced green onions
  • 2/3 cups non-fat plain Greek yogurt
  • 1 tablespoon lemon juice
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons honey warmed
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 tsp celery salt
  • pinch of salt and freshly-cracked black pepper

Instructions

  • Combine the cabbage, carrot and green onions in a large bow, and toss to combine.
  • In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine.  Taste, and season with extra salt and pepper if needed.
  • Pour the Greek yogurt mixture into the cabbage mixture, and toss until evenly combined.
  • Serve immediately, or cover and refrigerate for up to 4 hours.