The Best Coleslaw (with Greek Yogurt!)

I grew up loving classic coleslaw, and this is the version I make when I want that same creamy, crunchy, tangy bite with a fresher feel. The tangy dressing uses plain Greek yogurt, vinegar, lemon juice, honey, and celery seed, so it still tastes like the coleslaw you want next to BBQ, just with a little extra brightness.

It’s also easy to adjust based on how you like your slaw. Add more veggies depending on what you have in the fridge, or toss in more crunchy elements like nuts and seeds! You do you.

For summer, I like to serve this next to grilled chicken, pulled pork, fish tacos, burgers, and picnic plates. It also makes a great topping for sandwiches, sliders, and tacos, so leftovers are easy to use the next day!

Before You Get Started

A few quick choices make this Greek yogurt coleslaw crunchier, creamier, and easier to serve at a BBQ.

• Cabbage choice: Freshly shredded green and purple cabbage gives the best crunch, but a bag of coleslaw mix works well when you need a faster shortcut.
• Choose your acid wisely: White vinegar gives that classic coleslaw bite, but apple cider vinegar or extra lemon juice also work and add their own flavor twist, so choose what fits your menu best.
• Yogurt choice: Plain Greek yogurt keeps the dressing creamy and tangy. Nonfat works great, and full-fat Greek yogurt gives a richer dressing.
• Salt for crunch: For extra-crisp slaw, toss the shredded cabbage with a little kosher salt, let it sit in a colander for 15 to 20 minutes, then rinse and dry very well.

How to Make Greek Yogurt Coleslaw

This healthy coleslaw comes together quickly, so start with a large bowl and have the vegetables ready.

1. Make The Greek Yogurt Dressing

Whisk together the Greek yogurt, white vinegar, lemon juice, honey, kosher salt, black pepper, and celery seed until smooth. Taste and adjust with a little more vinegar for tang, honey for sweetness, or salt and pepper for balance.

Pro tip: Celery seed gives the dressing that classic coleslaw flavor, so don’t skip it if you have it.

2. Prep The Cabbage, Carrots, And Herbs

Finely shred the green cabbage, purple cabbage, and carrots so everything coats evenly in the dressing. Chop the herbs into small pieces so they distribute throughout the slaw.

Pro tip: If you’re using purple cabbage and want to limit color bleeding, toss it lightly with a splash of vinegar before combining it with the rest of the vegetables.

3. Toss Everything Together

Add the cabbage, carrots, and herbs to a large bowl. Pour the Greek yogurt dressing over the top and toss until everything is evenly coated and glossy.

Pro tip: Use tongs or clean hands to lift and toss the slaw instead of stirring hard, which keeps the cabbage from getting crushed.

4. Serve Or Chill

Serve right away for the crunchiest texture, or refrigerate for 30 to 60 minutes if you like a softer, more classic BBQ-style coleslaw. Toss again before serving.

Pro tip: If the slaw thickens in the fridge, add a small squeeze of lemon or a splash of vinegar and toss again.

Recipe Tips and Tricks

These tips help you adjust the texture, flavor, and serving style so the slaw works for your menu.

• Cut the cabbage for your timing: Thin cabbage is great when serving right away, while slightly thicker shreds hold up better for make-ahead meals.
• Dry the cabbage well: Any extra water left after washing or salting will thin the dressing, so use a salad spinner or clean kitchen towel.
• Herb options: Parsley, dill, cilantro, basil, and chives all work, so choose herbs that fit the rest of your BBQ menu.
• Adjust the sweetness: Start with the honey listed, then add more to taste if you prefer a slightly sweeter, classic deli-style coleslaw. For a lower sugar option, reduce the honey or use a sugar-free sweetener or maple syrup.
• Add more crunch: Sunflower seeds, pumpkin seeds, sliced almonds, or chopped walnuts work well, but add them right before serving so they stay crisp.
• Try extra vegetables: Shredded Brussels sprouts, broccoli slaw, finely chopped kale, radishes, or green onions add texture and make the slaw feel more substantial.
• Make it spicy: Add diced jalapeno, a pinch of cayenne, or a little hot sauce to the dressing for BBQ plates and tacos.
• Add cheese: A crumble of sharp cheddar, feta, or goat cheese can change the flavor profile!
• Make it Mexican: Turn this recipe into Creamy Mexican Coleslaw for a taco-style slaw with avocado, cilantro, and lime!
• Make it dairy-free: Use a dairy-free yogurt or swap the Greek yogurt for your favorite mayonnaise alternative to create a creamy, dairy-free version of this coleslaw.
• Play with creaminess: If you like a very creamy slaw, add a bit more yogurt or a spoonful of mayonnaise. For a lighter texture, thin the dressing with an extra splash of vinegar or lemon juice.

Serving Ideas

This is a summer BBQ side first, but it also works as a topping for tacos, burgers, bowls, and sandwiches.

• With classic BBQ mains: Serve it with Crispy BBQ Baked Chicken Thighs, add it to a BBQ Chicken Bowl, serve alongside Hawaiian Chicken Kabobs, Garlic Lemon Shrimp Kabobs, Grilled Pork Chops, or Easy Grilled Salmon with Cajun Seasoning for a simple BBQ plate with juicy chicken and creamy, crunchy slaw.
• Use it as a topping: This slaw is great on Slow Cooker Spicy Pulled Pork, a Copycat Chick-fil-A Grilled Chicken Sandwich, Grilled Fish Tacos, Shrimp Tacos, Easy Ground Chicken Burgers, or Easy Salmon Burgers, and Quick and Easy Rice Bowls!

  Storage & Reheating

  Here’s how to keep this healthy coleslaw tasting fresh after it’s mixed.

  • Storage: Store coleslaw in an airtight container in the refrigerator for 3 to 4 days. It will soften a little more each day.
  • Leftovers: Use leftover slaw on sandwiches, tacos, burgers, grain bowls, BBQ plates, or as a quick side for grilled chicken and seafood. If the slaw softens in the fridge, toss in a handful of fresh cabbage or carrots before serving!