Greek Yogurt Coleslaw Recipe
User Reviews
5
Greek Yogurt Coleslaw Recipe
Description
This coleslaw recipe begins by mixing thinly sliced green and red cabbages with grated carrot and sliced scallions, providing a crisp, colorful base. The dressing blends Greek yogurt with lemon juice, apple cider vinegar, honey (optional), Dijon mustard, celery seed, salt, and black pepper to create a creamy yet tangy flavor profile. Once combined, the dressing is poured over the vegetable mixture and tossed to coat evenly. Chopped Italian parsley adds fresh herbal notes on top. The coleslaw can be served immediately but benefits from chilling for at least 30 minutes to meld flavors and soften textures slightly.
Its bright, creamy character makes it a versatile accompaniment mostly suited to sandwiches, grilled meats, or fresh green vegetables. The use of Greek yogurt keeps the dressing thicker and less fatty than mayonnaise-based slaws.
Preparing the coleslaw several hours in advance and keeping it refrigerated helps maintain the crispness of the vegetables and allows the tangy flavors to develop fully. It typically holds well in the refrigerator for up to two days without losing texture or taste.
Ingredients
For The Coleslaw:
- 2 cups green cabbage sliced thinly
- 2 cups red cabbage sliced thinly
- 1 cup carrot 3-4 large carrots, grated
- 3 scallions thinly sliced
- 1 cup Italian parsley roughly chopped
For the Greek Yogurt Coleslaw Dressing:
- ⅔ cups Greek yogurt both full fat and no fat would work, plain
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey optional
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper ground
Instructions
To prepare the coleslaw:
- Place green cabbage, red cabbage, and carrot in a bowl. Add in the chopped scallions. Set aside.
To make the dressing:
- Mix together yogurt, lemon juice, vinegar, honey, dijon mustard, celery seed, and salt and pepper in a bowl and give it a good whisk. Give it a taste and add more seasoning if necessary.
To assemble:
- Pour the dressing over the vegetables. Give it a toss. Garnish with chopped parsley.
- You can serve it immediately or cover it with stretch film and place in the fridge for up to 3 hours.
Notes
- Prepare the coleslaw at least 30 minutes before serving and keep it refrigerated to allow flavor melding.
- Chilled coleslaw pairs well with sandwiches, grilled meats, and fresh vegetables.
- The salad holds its texture and flavor up to two days when covered and kept cold.
- Use either full-fat or no-fat plain Greek yogurt depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 652mg | 27% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4820IU | 96% |
| Vitamin C | 44mg | 49% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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