The Best Coleslaw (with Greek Yogurt!)

I grew up loving coleslaw, so creating a version that still tastes nostalgic but leans healthier was a must. Swapping mayonnaise for Greek yogurt adds protein, cuts back on fat, and gives the dressing a bright tang that pairs so well with vinegar, lemon, and honey. You still get that perfect balance of crunchy, creamy, sweet, and tangy, just without the heavy feeling of some store-bought versions.

This coleslaw is also incredibly flexible. You can keep it simple for weeknight dinners, dress it up with extra herbs for a party, or tweak the creaminess and sweetness until it is exactly how you like your slaw. It holds up well in the fridge, works for meal prep, and makes just about any grilled main feel more special.

Before You Get Started

Here are a few quick tips to read before you start chopping so your coleslaw turns out crunchy, creamy, and perfectly seasoned.

• Use fresh cabbage when you can: Freshly shredded green and purple cabbage usually has better crunch and flavor than bagged slaw mix, but pre-shredded coleslaw works well when you need a shortcut.
• Salt the cabbage for crunch: For extra crisp slaw that is not watery, toss the shredded cabbage with a little kosher salt and let it sit in a colander for 15–20 minutes, then rinse and dry very well before adding the dressing.
• Balance the yogurt flavor: Greek yogurt adds tang and protein, but if you like a milder dressing, swap in regular or light mayonnaise for half of the yogurt to soften the flavor.
• 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.
• Pick your herbs: Parsley, dill, cilantro, basil, and chives all work in this recipe, so use what you have and what you love for a fresh, bright finish.

How to Make Greek Yogurt Coleslaw

Here is a simple step-by-step guide so you know exactly how this creamy, crunchy coleslaw comes together.

1. Make the Creamy Greek Yogurt Dressing

In a mixing bowl, whisk together the Greek yogurt, vinegar, lemon juice, honey, salt, pepper, and celery seed until smooth. Taste and adjust, adding a little more honey for sweetness, vinegar for tang, or salt and pepper for balance.

2. Prep the Vegetables and Herbs

Finely shred the green cabbage, purple cabbage, and carrots so they are easy to eat and coat well with the dressing. Chop the fresh herbs into small pieces so they distribute evenly throughout the slaw.

Limit color bleeding: If you are worried about purple cabbage tinting the whole salad, lightly toss it with a bit of vinegar first, then combine with the rest of the ingredients.

3. Toss Everything Together

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

4. Let the Flavors Meld

You can serve the coleslaw right away for maximum crunch, or let it rest in the fridge for 30–60 minutes so the flavors meld and the cabbage softens slightly. Give it a quick toss again before serving.

Recipe Tips and Tricks

Here are the best tips and tricks to make this coleslaw come out perfectly every single time.

• 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.
• 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 extra veggies: For more texture and nutrition, mix in shredded Brussels sprouts, broccoli slaw, or finely chopped kale. These hearty veggies stand up well to the creamy dressing.
• Boost the flavor with mix-ins: Add sliced green onions, thinly sliced radishes, diced jalapenos, or a crumble of sharp cheddar, feta, or goat cheese to change the flavor profile.
• Add nuts: Toasted sunflower seeds, pumpkin seeds, sliced almonds, or chopped walnuts all add great crunch and extra flavor. Sprinkle them on just before serving so they stay crisp.
• 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!
• 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.
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Serving Ideas

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

• BBQ plates and bowls: Add a scoop to barbecue plates with grilled meats, baked beans, and grilled corn, or tuck it into grain bowls for extra crunch and flavor.
• Sandwiches and sliders: Stack it inside sandwiches or sliders for a creamy, crunchy layer.
• 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.
• 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 pulled pork, slow cooker buffalo chicken, slow cooker chorizo spiced pork, or slow cooker sweet and spicy beef.

Storage

Here's how to store your coleslaw so it stays fresh and delicious.

• Store (fridge): Keep coleslaw in an airtight container in the refrigerator for 3–4 days, knowing it will soften a bit more each day as it sits.
• Leftovers: Use leftover coleslaw on sandwiches, pulled pork or chicken, tacos, grain bowls, or as a quick side for grilled meats and veggie burgers.