Coleslaw gets such a bad rap at potlucks, mostly because it shows up drowning in mayo and tasting like regret. Creamy Greek Yogurt Coleslaw flips that scriptit’s tangy, bright, and actually feels good to eat. You get all the crunch and creaminess without the heavy, overly sweet vibe that makes you skip the picnic table entirely.
I started swapping Greek yogurt into my slaw back in 2019 after finding myself scraping mayo off shredded cabbage one too many times at Texas BBQs. The first bite had this cool, tangy bite that made the vegetables taste fresh instead of buried. After testing this version about a dozen times for the blog, I learned that a little lemon juice and a pinch of sugar balance the yogurt just rightsharp enough to wake up your taste buds, but still creamy enough to feel indulgent.
Yesica Andrews
Creamy Greek Yogurt Coleslaw Recipe Easy and Fresh
This Creamy Greek Yogurt Coleslaw is a refreshing and healthy twist on a classic side dish. Made without mayo, it uses non-fat Greek yogurt to deliver a creamy texture and bright flavor, perfect for any meal or gathering.
Whisk together the Greek yogurt, dijon mustard, water, maple syrup, apple cider vinegar, salt, black pepper, and celery seed in a large bowl until smooth.
Fold in the shredded green cabbage, purple cabbage, and carrots, making sure everything is evenly coated with the dressing.
Serve the coleslaw right away or chill it in the fridge for a few hours to enhance the flavors before serving.
Notes
For best flavor, refrigerate the coleslaw for at least 2 hours before serving. Keeps well in the fridge for up to 3 days.
Why You’ll Love This Greek Yogurt Slaw
This version trades out the heavy mayo for tangy Greek yogurt, which gives you all the creaminess without feeling weighed down after a few bites. The yogurt brings a subtle tang that pairs beautifully with the sweetness from maple syrup and the sharp bite of apple cider vinegarit’s balanced in a way that makes you actually want seconds.
Here’s what makes it a standout:
Quick to pull together: You’ll have this ready in about 10 minutes with just a bowl and a whisk
Lighter but still satisfying: Greek yogurt keeps it creamy while adding protein instead of extra fat
Gets better with time: The flavors deepen when it sits in the fridge, making it perfect for make-ahead meals
Crowd-friendly: Works for potlucks, BBQs, or just a Tuesday night dinner alongside grilled chicken
What You’ll Need (and Why Each Ingredient Matters)
Every ingredient here plays a role in balancing the creamy, tangy, slightly sweet flavor that makes this Creamy Greek Yogurt Coleslaw work. The green and purple cabbage give you crunch and color, while the carrots add a hint of natural sweetness and that classic slaw look.
For the dressing, non-fat plain Greek yogurt is the baseit’s thick, tangy, and holds onto the veggies without sliding off. Dijon mustard adds a subtle sharpness, maple syrup brings just enough sweetness to round things out, and apple cider vinegar keeps everything bright. A pinch of celery seed gives that nostalgic coleslaw flavor without needing a bunch of extra ingredients.
Ingredient
Why It Works
Easy Swap
Greek yogurt
Creamy, tangy, high in protein
Regular plain yogurt (thinner texture)
Maple syrup
Natural sweetness, no refined sugar
Honey or agave nectar
Apple cider vinegar
Bright acidity, balances creaminess
White vinegar or lemon juice
Celery seed
Classic coleslaw flavor in one pinch
Caraway seed or omit if needed
How to Make It (Step-by-Step)
Start by whisking together the Greek yogurt, dijon mustard, water, maple syrup, apple cider vinegar, salt, black pepper, and celery seed in a large bowl until smooth. The water helps thin the yogurt just enough so it coats the vegetables without clumping.
Add the shredded green cabbage, purple cabbage, and carrots to the bowl, then stir everything together until the veggies are evenly coated. You can serve it right away if you’re in a rush, but letting it chill in the fridge for a few hours really lets the flavors come togetherthe cabbage softens slightly and soaks up all that tangy dressing.
Pro Tip: If you’re making this ahead for a gathering, keep the dressing and veggies separate until about an hour before serving to keep the slaw extra crisp.
Serving and Storage Tips
This slaw is incredibly versatileit’s perfect alongside pulled pork, grilled chicken, or fish tacos. I’ve also piled it onto sandwiches and served it as a light side for weeknight dinners when I want something fresh and crunchy without much effort.
Storage Method
How Long It Lasts
Best For
Refrigerator (airtight container)
3–4 days
Make-ahead meals, picnics
Serve immediately
Best texture day-of
Maximum crunch
After 2+ hours chilled
Flavors deepen
Potlucks, BBQs
Note: The slaw will release some liquid as it sits, which is totally normal. Just give it a quick stir before serving and it’ll come right back together.
Tweaks and Substitutions
One thing I love about this recipe is how adaptable it is depending on what’s in your fridge or what you’re craving. If you want a little extra crunch, toss in some thinly sliced radishes or bell peppers. For a bit of sweetness, add a handful of raisins or diced apple.
You can also play with the dressingif you prefer it sweeter, add another teaspoon of maple syrup. Want more tang? A squeeze of fresh lemon juice or an extra splash of apple cider vinegar does the trick. And if you’re not a fan of celery seed, just leave it outthe slaw will still taste great without it.
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FAQs (Creamy Greek Yogurt Coleslaw)
Can I make this recipe ahead of time?
Yes, this dish actually tastes better after chilling for 2-4 hours as the flavors meld together. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. Just give it a good stir before serving since some liquid may separate.
What type of Greek yogurt works best?
Plain, full-fat Greek yogurt gives the creamiest texture and richest flavor. Avoid flavored varieties as they can make the dish too sweet. If you only have low-fat Greek yogurt, add a tablespoon of mayonnaise to boost the creaminess.
How long does this stay fresh in the fridge?
This recipe stays fresh for 3-4 days when stored properly in an airtight container in the refrigerator. The cabbage will gradually soften over time, but it remains safe to eat. For best texture, consume within the first two days.
Can I add other vegetables to this dish?
Absolutely! Try adding shredded apples, diced bell peppers, or thinly sliced red onion for extra crunch and flavor. Dried cranberries or chopped walnuts also make excellent additions. Just maintain the same dressing ratio for proper coating.
Why is my coleslaw watery?
Excess water comes from the cabbage releasing moisture over time. Salt the shredded cabbage lightly and let it sit for 30 minutes, then squeeze out the liquid with paper towels before mixing. This prevents a watery finished dish.
You’ll love how this Creamy Greek Yogurt Coleslaw turns outcrisp cabbage coated in tangy dressing that tastes bright and clean, not heavy. It comes together in about ten minutes and actually gets better after a few hours in the fridge. The crunch stays, the flavors deepen, and you’ll find yourself going back for more.
If you want a little sweetness, toss in some diced apple or golden raisins right before serving. For extra bite, add thinly sliced jalapeño or a sprinkle of red pepper flakes. This slaw keeps well in the fridge for three to four daysjust give it a quick stir if any liquid settles at the bottom. I learned from my grandmother to always taste and adjust the dressing before you toss it with the cabbage, especially if your yogurt is extra tangy.
I’d love to hear how this turns out in your kitchendo you have a go-to coleslaw memory from summer cookouts or family picnics? Share a photo or tag me if you make it. This recipe is one worth keeping around for potlucks, weeknight dinners, or anytime you want something fresh and satisfying. Happy cooking, friend.
