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This simple Greek Yogurt Coleslaw recipe not only tastes delicious but it is easy to make too! This zesty coleslaw without mayo has creamy Greek yogurt and a touch of horseradish.
What you’re getting with this no mayo coleslaw is a fresh-tasting slaw with some kick! It’s light and savory and won’t make you feel loaded down after eating it.
If you love no-mayo dishes, you will also want to try our Instant Pot Potato Salad, Healthy Green Pea Salad, and Greek Yogurt Egg Salad.
How to make Greek yogurt coleslaw
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc.You can also click “jump to recipe” to skip down.
Grab a large to medium mixing bowl and combine: Greek yogurt, rice vinegar, horseradish, celery seed, and salt and pepper. Whisk to thoroughly combine. The mixture is going to be thick and not watery.
Add the cabbage and carrots, and stir to distribute the Greek yogurt sauce throughout the veggies. Pop the bowl into the fridge for 5+ hours before serving. This will give the flavors a chance to combine/meld together.
Frequently asked questions
What are some substitutes for mayonnaise in creamy coleslaw?
Not a mayo fan? I hear you. I use plain homemade Greek (like cold start instant pot yogurt) instead of mayo in my coleslaw and other creamy salads.
If you do want to use mayo, try this homemade Whole30 Mayo that can be made in 1 minute.
What kind of cabbage is best for coleslaw?
You could use a basic green head of cabbage, Savoy cabbage, Napa, purple, red, or Chinese cabbage. It all works!
When I’m pressed for time, I love the bags of shredded cabbage and carrots that you can find at the grocery store. I sometimes use it for this coleslaw, but also mixed into normal leaf lettuce salads, Air Fryer Cabbage, Air Fryer Egg Rolls, Kale Chopped Salad, and Fried Cabbage and Bacon.
Prepackaged broccoli slaw mix also makes amazing easy coleslaw. Just look and see what is in the produce section of your grocery store and see what best fits your needs and budget.
Are celery seed and celery salt the same thing?
Celery seed and celery salt are not interchangeable. This recipe calls for celery seed; don’t use celery salt.
How to store
Storing leftovers: Store in the fridge in an airtight container for up to four days. After that, the whey from the Greek yogurt will start to water down the coleslaw.
What to serve with coleslaw
This no mayo coleslaw goes with so many recipes! You can use it in place of the cabbage salad in our Air Fryer Fish Tacos, Air Fryer Shrimp Tacos, or Air Fryer Taquitos.
I also love it alongside Buffalo Chicken Thighs, Chicken Fajita Casserole, Air Fryer Turkey Burgers, or Ham and Cheese Pinwheels.
Pro Tips/Recipe Notes:
- The sauce for this healthy coleslaw recipe is quite thick but will thin out as the cabbage releases water after a few hours in the fridge. If you want the sauce a bit more “liquidy”, add another tbsp of rice vinegar.
- Make this ahead of time for a great meal prep option. It can be served right after mixing but is even better if given a few hours in the fridge.
- Adjust the horseradish to your taste or leave it out entirely.
- If you want a sweeter slaw, start with 1 tsp of sugar, taste, and adjust.
- Feel free to use apple cider vinegar if you don’t have rice vinegar on hand.
MORE EASY SIDE DISHES YOU’LL LOVE:
- Healthy Deviled Eggs
- Smashed Fingerling Potatoes
- Air Fryer Egg Rolls
- Cucumber and Onion Salad
- Cabbage Chopped Salad
- Instant Pot Cowboy Beans
- Air Fryer Pretzel Bites
- Cold Soba Noodle Salad
5 from 9 ratings
Greek Yogurt Coleslaw
By: Sarah Cook – Sustainable Cooks
Servings: 10
Prep: 15 minutes mins
Total: 15 minutes mins
This simple greek yogurt coleslaw recipe not only tastes delicious but it is easy to make too! This zesty coleslaw without mayo has creamy Greek yogurt and a touch of horseradish.
Ingredients
- 1 cup plain Greek yogurt
- 1 tbsp rice vinegar {apple cider vinegar also works}
- 1 tbsp horseradish sauce
- 1 tsp celery seed {not celery salt}
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3 cups cabbage {shredded}
- 1 cup carrots {shredded}
US Customary – Metric
Instructions
In a large bowl, whisk the Greek yogurt, rice vinegar, horseradish, celery seed, salt, and pepper. It will be thick.
1 cup plain Greek yogurt, 1 tbsp rice vinegar, 1 tbsp horseradish sauce, 1 tsp celery seed, 1/4 tsp sea salt, 1/4 tsp black pepper
Add cabbage and carrots and stir to distribute.
3 cups cabbage, 1 cup carrots
Refrigerate for at least 5 hours to allow the flavors to meld.
Notes
- Adjust the horseradish to your taste, or leave it out entirely.
- If you want a sweeter slaw, start with 1 tsp of sugar, taste, and adjust.
- Feel free to use apple cider vinegar if you don’t have rice vinegar on hand.
- The sauce for this recipe is quite thick but will thin out as the cabbage releases water after a few hours in the fridge. If you want the sauce a bit more “liquidy”, add another tbsp of rice vinegar.
- Store in the fridge in an airtight container for up to four days.
Nutrition
Serving: 0.5cupCalories: 24kcalCarbohydrates: 3gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 85mgPotassium: 112mgFiber: 1gSugar: 2gVitamin A: 2160IUVitamin C: 9mgCalcium: 39mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Salad, Side Dish
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
