Creamy Greek Yogurt Coleslaw Recipe Easy Fresh and Delicious

There’s something about crisp cabbage tossed in a tangy, creamy dressing that just hits different at a summer cookout. Creamy Greek Yogurt Coleslaw swaps out heavy mayo for something lighter and brighterwithout losing any of that rich, satisfying texture we all crave.

I started testing yogurt-based slaws back in culinary school, and the trick is balancing the tartness with a little sweetness and crunch. After making this for family barbecues three summers in a row, I’ve learned that letting it sit for 20 minutes before serving makes all the differencethe flavors marry, the cabbage softens just enough, and everyone goes back for seconds.

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Why You’ll Love This Lighter Take on Coleslaw

Swapping mayo for Greek yogurt transforms this classic into something tangy, creamy, and surprisingly satisfying. The yogurt adds protein while keeping everything light enough for a second helpingwithout the heavy, overly rich feeling.

• Quick and practical: Everything comes together in one bowl in under 10 minutes
• Bright and fresh: The dijon mustard and apple cider vinegar wake up the cabbage and carrots in the best way
• Crowd-pleaser: Even people who normally skip coleslaw ask for the recipe
• Make-ahead friendly: Tastes even better after sitting in the fridge for a few hours

What You’ll Need (and Why Each Ingredient Matters)

The beauty of this recipe is how simple the ingredient list isno fancy substitutions or hard-to-find items. Just everyday produce and pantry staples that work together to create something balanced and delicious.

The Vegetables: Green cabbage and purple cabbage give you color and crunch, while shredded carrots add natural sweetness. The Dressing: Non-fat plain Greek yogurt is the creamy base, dijon mustard brings tang, pure maple syrup balances the acidity, apple cider vinegar brightens everything up, and celery seed adds that classic coleslaw flavor without being overpowering.

Ingredient	Purpose	Possible Swap
Greek yogurt	Creamy base with protein	Full-fat Greek yogurt for richer texture
Pure maple syrup	Balances tartness	Honey (same amount)
Apple cider vinegar	Bright acidity	White wine vinegar or lemon juice
Dijon mustard	Tangy depth	Yellow mustard (milder flavor)

How It All Comes Together

The method couldn’t be simpler: whisk the dressing ingredients in a large bowl until smooth, then toss in your shredded vegetables and stir until everything is evenly coated. That’s it. The trick I learned after making this dozens of times is to let it chill for at least 20 minutes before servingthe cabbage softens just slightly and the flavors meld in a way that makes every bite better.

Pro Tip: If you’re serving this at a cookout, make it in the morning and let it sit covered in the fridge all day. The texture stays crisp, but the dressing really soaks in.

Timing and Serving Guide

Task	Time
Prep vegetables and whisk dressing	10 minutes
Optional chill time (recommended)	20 minutes to 4 hours
Best served within	2 days of making
Storage in fridge	Up to 3 days in airtight container

Tweaks and Variations

Once you’ve made the base version, it’s easy to customize based on what you have on hand or what you’re serving it with. Add a handful of chopped fresh herbs like parsley or dill for extra brightness, or toss in some toasted sunflower seeds for crunch.

• Spicy kick: Stir in a pinch of cayenne pepper or a dash of hot sauce
• Sweeter slaw: Bump the pure maple syrup up to 4 teaspoons
• Extra tang: Add another teaspoon of apple cider vinegar
• Crunchier texture: Use a mandoline to slice the cabbage thinner

How to Serve and Store

This slaw pairs beautifully with grilled chicken, pulled pork sandwiches, or fish tacos. It’s also great alongside burgers or as a topping for hot dogs. The yogurt-based dressing stays fresh longer than mayo versions, so you can confidently pack it for picnics or potlucks.

Storage: Keep leftovers in an airtight container in the fridge for up to three days. The cabbage will release a little liquid as it sitsjust give it a quick stir before serving again. If the dressing looks too thick after chilling, add a teaspoon of water and toss to refresh.

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How I Finally Perfected My Creamy Greek Yogurt Coleslaw

I must have tested this Creamy Greek Yogurt Coleslaw at least eight times before getting the balance right. The first few batches were too tangy, then too sweet, until I learned that letting it rest for 30 minutes before serving made all the difference. Now it’s become my go-to side for every summer cookout.

FAQs ( Creamy Greek Yogurt Coleslaw )

You’ll love how this Creamy Greek Yogurt Coleslaw turns outcrisp cabbage coated in a tangy dressing that’s bright, satisfying, and never heavy. It comes together in about 10 minutes and tastes even better after a quick chill in the fridge. The texture stays fresh, the flavors balance beautifully, and it’s become one of those sides I make without even thinking about it.

If you want a little extra crunch, toss in toasted sunflower seeds or sliced almonds right before serving. A handful of fresh dill or parsley adds brightness that works especially well with grilled fish. I learned from making this for cookouts that doubling the batch is always smartit keeps for three days and people always come back for more. Leftovers are perfect stuffed into wraps or piled on top of pulled pork sandwiches.

I’d love to hear how this turned out in your kitchentag me in your photos or share what you served it with. Did you grow up with coleslaw at every summer gathering, or is this your first time making it from scratch? Either way, save this recipe for your next barbecue or potluck. It’s the kind of side dish that quietly makes the whole meal better.