This Creamy Greek Yogurt Coleslaw is perfect for summer BBQs, potlucks, and picnics, and makes a great dish at the table. It’s sweetened with pure maple syrup and made with yogurt instead of mayo. It’s creamy, flavorful, and nutritious.
Since I love coleslaw so much, I’ve tried to master my homemade recipe. My husband is also pretty picky when it comes to his slaw, but oppositely. He loves the deli counter kind, and I’m pretty sure it has something to do with all the sugar in it!
I know a lot of people don’t like their salads loaded with mayo, so today I’m sharing a Greek yogurt coleslaw that is really creamy and flavorful. Fourth of July is just around the corner, and I think all of your friends will love this Creamy Greek Yogurt Coleslaw! Be safe and have fun š
Creamy Greek Yogurt Coleslaw Recipe Ingredients
- Vegetables – I used both green and purple cabbage for this slaw, as well as shredded carrots.
- Coleslaw Dressing – The dressing is made with non-fat plain Greek yogurt, dijon mustard, water, pure maple syrup, apple cider vinegar, salt, black pepper, and celery seed.
How To Make This Mayo-Free Yogurt Coleslaw
- Add all of the coleslaw dressing ingredients to a large bowl and whisk until combined. Add in the cabbage and carrots and stir until everything is coated.
- Coleslaw can be served immediately, but is best when refrigerated for a few hours first.
Recipe Tips and Thoughts
- This recipe is gluten-free but is not vegan.
- I’m not super picky when it comes to my coleslaw, but I will always choose homemade over store-bought. I’ve found that the coleslaw you buy from the deli counter at the grocery store is usually sopping with mayo and way too sweet. This slaw is mayo-free and not loaded with sugar.
- I recommend refrigerating the slaw for several hours before serving.
- Store this coleslaw in an airtight container in the fridge for 4-5 days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Summer Side Dish Ideas?
Sun-Dried Tomato Pasta with Kale and Feta
Caramelized Pan Fried Summer Squash
Summer Avocado Toast with Grilled Corn
Summer Panzanella Salad with Grilled Corn
Easy Homemade Coleslaw {Vegan, Refined Sugar-Free}
Brussels Sprout Slaw with Dried Cranberries and Pepitas
Creamy Greek Yogurt Coleslaw {Mayo Free}
- Total Time: 10 minutes
- Yield: 8-10
Ingredients
- 4 cups shredded green cabbage*
- 4 cups shredded purple cabbage*
- 2 cups shredded carrots*
Coleslaw Dressing:
- 1 cup non-fat plain Greek yogurt
- 1 1/2 teaspoons dijon mustard
- 3 teaspoons water
- 3 teaspoons pure maple syrup
- 2 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon celery seed
Instructions
- Add all of the coleslaw dressing ingredients to a large bowl and whisk until combined. Add in the cabbage and carrots and stir until everything is coated.
- Coleslaw can be served immediately but is best when refrigerated for a few hours first.
Notes
*You could also use ten cups of pre-packaged coleslaw mix.
- Prep Time: 10 mins
- Category: Side, Gluten Free
My boyfriend thought it was delicious coleslaw and only after I told him I used green yogurt then could he claim to taste it. Very delicious.
haha, that’s awesome!
Lovely, I only mixed enough for one serving, used red cabbage and carrot. Was so tasty made some flat breads using yogurt and marinated some chicken Brest once chicken breast was cooked chopped it up and added mixed lettuce the slaw and mushrooms. Side of home made air fried, fries.
It was lovely !!! So glad I found this recipe! Thanks for sharing.
I’m so glad to hear you enjoyed it!!
Curious if you’d share your one serving amounts please? Thank you.
Decrease the sweetness and a lot of dill and this is awesome for potato salad!
Sounds delicious!
Love the recipe. This is WAY better than anything based on mayonnaise. I’d prefer it even if it wasn’t a healthier option. I added a wrinkle of my own that you or some of your readers might enjoy . . a touch of horseradish, somewhere between a half-teaspoon and a full teaspoon. It punches up the effect of the Dijon mustard a bit. Also, didn’t have any maple syrup so I added just a pinch or two of brown sugar. It worked fine, though that hint of maple would have been better.
I’m so glad you enjoyed it! And I love the addition of the horseradish! I’ll have to try that soon š
Sounds great, love the idea of the horseradish cream…Thanks to everyone.
I love that idea too!
This is SO GOOD! The first night it was good, after letting it set in the fridge overnight it’s perfect!! Just like real coleslaw but so much healthier! I ended up snacking on it after dinner. Just took the whole bowl to the couch. Haha.
I ended up increasing the amount of salt, pepper, and celery seed a tiny bit. But otherwise used the recipe as is. Delicious!
Thank you for posting!
Haha, I’m so glad to hear you liked it, Monique! I just made a big bowl of it yesterday and couldn’t stop eating it as well š
I am WITH you girlfriend, homemade coleslaw FTW! Love that you used Greek yogurt instead of mayo. I don’t have an affinity towards mayo, but anytime I can lighten something up, its a total win! Plus I bet the tanginess adds a little somethin-somethin to this! Perfect side for the holiday weekend! Cheers!
A Summer party isn’t complete without coleslaw! Although I love the mayo variety, yogurt is a tasty option too. But I’m with you. I always make my own.. it’s so much better, with fresher ingredients (always organic) and wayyy less sugar if any at all! Delicious Izzy! Hope your weekend is fabulous! xo
I’m with you – I really enjoy coleslaw but I soooo prefer to make it myself! The store-bought kind always has too much dressing! Loving this version with the greek yogurt! Cheers to a great July 4th weekend friend!
We’re thinking along the same lines this week with our slaw. š I like your creamy version and especially the Dijon you add to the yogurt dressing. I know I’d love this recipe.