The Best Coleslaw (with Greek Yogurt!)

Coleslaw is easily one of the most iconic dishes for summer picnics and barbecues, and today, we are making a lightened-up, healthy Coleslaw with Greek Yogurt. All the classic flavor and taste with extra protein, less fat, and less added sugar.

As someone who grew up loving coleslaw, I knew I needed to create a healthier version. Enter this simple Greek yogurt coleslaw. Trust me, it’s a godsend.

I’ve made a few upgrades to the original coleslaw recipe to keep things healthy (more on that later) and let me tell you that you won’t be going back to the store-bought stuff anytime soon.

This mouth-watering BBQ side dish tastes wonderful when paired with burgers, hot dogs, ribs, Slow Cooker Pulled Pork, piled on sandwiches, and loaded on tacos.  It's crunchy, tangy, creamy, and has the perfect touch of sweetness.

Coleslaw lovers also won't want to miss this Creamy Mexican Coleslaw, Asian Kale Slaw, or No Mayo Pineapple Coconut Coleslaw.

Key Ingredients and Swaps

Here are the key ingredients that you’ll need to make this delicious, healthy coleslaw recipe.

• Cabbage: To keep this dish ultra colorful, I like combining green and purple or red cabbage. You can buy a bag of pre-shredded coleslaw mix (which often comes with shredded carrots, too) or buy heads of cabbage and shred them by hand using a sharp knife, food processor, or mandolin.
• Carrots: As mentioned above, you can either get this in a pre-shredded coleslaw mix or buy whole carrots and shred them by hand. Carrots add sweetness and crunch.
• Greek yogurt: I love using Greek yogurt as a lighter alternative to mayonnaise for the base of this healthier coleslaw recipe. Not only is it super creamy and packed with protein, but it also adds a tangy flavor that pairs really well with the other flavors in the dish. If you don't like the tang of yogurt, swap in regular or light mayonnaise for half the yogurt. This mellows out the flavor.
• White vinegar: This helps to achieve the signature tangy flavor of coleslaw. Feel free to swap this out for apple cider vinegar or lemon juice if preferred.
• Honey: To balance out the sharp and tangy flavors, I like to add a natural sweetener like honey. You can also swap for agave, pure maple syrup, or brown sugar if you prefer.
• Fresh herbs: This is the fun part. Adding an assortment of your favorite fresh herbs is what makes this coleslaw recipe stand out above the rest. Parsley, chives, dill, green onions, cilantro, basil—it all tastes amazing.
• Lemon juice: A little fresh lemon juice goes a long way toward making the flavors pop. Lime juice is also delicious and we love making it with lime juice and cilantro for tacos.

How to Make Greek Yogurt Coleslaw

This slaw couldn't be easier to make! 

1. Prep the Cabbage 

For the very best coleslaw, always start with fresh cabbage and carrots. They have better texture and flavor than the pre-shredded store-bought bags. With that said, I am using shredded slaw 9 out of 10 times in our house for the convenience.

For the crunchiest coleslaw, consider salting your cabbage for 15-20 minutes. Simply place in a large colander and sprinkle with kosher salt. Let sit for 15-20 minutes. Then give it a quick rinse and dry very thoroughly. This step pulls some of the water out of the cabbage and ensures crunchy slaw.

2. Make the Dressing

Combine the Greek yogurt, vinegar, lemon juice, honey, salt, pepper, and celery seed in a small bowl. Taste and adjust the seasoning as needed. If the dressing is tangier than you like, add some mayonnaise to balance out the yogurt and vinegar.

3. Combine and season

Toss the shredded coleslaw, carrots, fresh herbs, and homemade Greek yogurt coleslaw dressing in a large bowl.  Toss well. Taste and season if needed with extra kosher salt, black pepper, or yogurt/mayo for a creamier slaw.

Try to let the slaw sit for at least 10 minutes for the flavor to combine. If you prefer a softer coleslaw, refrigerate for 3o-60 minutes before serving/

Is Vinegar Coleslaw Healthy?

Many people assume that traditional coleslaw is healthy because it’s a dish made up of colorful veggies. However, you would be surprised to learn just how unhealthy store-bought coleslaw can be. They’re typically slathered with high-fat mayonnaise and obscene amounts of sodium and sugar, basically negating the nutrient value of the vegetables.

This healthier coleslaw recipe swaps the mayo for Greek yogurt and white vinegar to create a low-carb dressing for a healthier version of the summertime classic. I’ve also limited the amount of salt used and used honey instead of sugar. By making coleslaw from scratch, you can control exactly what goes into it for a way healthier dish.

Main Dishes to Serve with Coleslaw

Planning the menu for your next cookout? Consider adding these delicious main dishes that pair perfectly with crunchy slaw. 

• Burgers, hot dogs, and sausages: Make some delicious ground chicken burgers, barbecue turkey burgers, or these amazing salmon burgers. Use the slaw as a topping or serve it as a side dish.
• Grilled proteins: Serve this with some grilled chicken, grilled cajun salmon, or grilled pork chops.
• Tacos and more: Use it as a topping for grilled chicken tacos, fish tacos, shrimp tacos, or tostadas.
• Slow cooker favorites: When it's too hot to turn on the stove, make some slow cooker buffalo chicken, slow cooker chorizo spiced pork, or slow cooker sweet and spicy beef.

Tips and Tricks for the Best Coleslaw

Spoiler alert: this dish is super easy to prepare. That being said, it never hurts to learn a few tricks to ensure it’s a winner every time. Here are a few tips and techniques that I’ve learned over the years to help you make the best healthy coleslaw:

• Salt your cabbage. To avoid watery coleslaw, salt your cabbage before using it. This helps draw out any extra moisture and ensures the coleslaw stays crisp for days. Just shred your cabbage, toss it with kosher salt, and let it sit for 20 minutes before rinsing and patting it dry. No more runny coleslaw!
• Switch things up. Feel free to add different ingredients to switch things up based on your flavor preferences. For extra nutrients and a delicious crunch, try adding shredded Brussels sprouts or broccoli slaw. You can add any veggies and herbs you want based on what you have at home.
• Play with ratios. Whether you’re Team Creamy Slaw or Team Vinegar Slaw, getting the cream-to-vinegar ratio right is absolutely essential. Use this recipe as a base and play around with the ratios until you hit your ideal ratio.
• Shred them to perfection. Call me a perfectionist, but I firmly believe that your slaw’s success depends on how well-shredded your cabbage is. If I’m preparing ahead, I prefer thicker slices that won’t turn mushy over time, but if I’m serving it right away, thin and crunchy slices are the best. My Creamy Mexican Coleslaw has an entire section dedicated to getting the perfect cut, so check that out!
• Time things right. We can all agree that freshly made coleslaw is the best, but how fresh is fresh? While you should let your coleslaw sit for some time to really let the flavors develop, an hour is more than enough time to soften up your salad so that it’s just right.

Make Ahead, Leftovers, and Storage

If you end up with leftovers, you can store coleslaw in the fridge in an airtight container for 3-4 days, but it will get softer every day it is stored.

If you want to prep this in advance, store the dressing separately and toss before serving.