This creamy yogurt coleslaw is a crisp, refreshing, and tangy side dish that I love serving with everything from summer BBQs to weekday lunches. Made with shredded green and purple cabbage, carrots, and a smooth, slightly sweet yogurt-mayo dressing, it’s the perfect blend of texture and flavor. I also like that it’s lighter than traditional coleslaw thanks to the yogurt base, and it can be tossed together in just a few minutes.
Why You’ll Love This Recipe
I love how quick and easy this coleslaw is to make — just a bit of chopping and mixing and it’s ready to chill. It’s healthier than many store-bought versions, with the tang of yogurt balancing out the creamy richness of mayo and sweetness of honey. I like that I can easily customize it with cranberries or green onions for added color and zing. Whether I’m prepping for a picnic or need a quick side for dinner, this is one of my go-to salads.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cups green cabbage, shredded
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1 cup purple cabbage, shredded
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1 cup carrots, shredded
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½ cup plain low-fat yogurt
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¼ cup mayonnaise
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¼ cup honey (or sugar, to taste)
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2 tablespoons apple cider vinegar (or lemon juice)
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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Optional: 2 tablespoons dried cranberries or 2 tablespoons green onions, chopped
Directions
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I start by whisking together the yogurt, mayonnaise, honey, apple cider vinegar, salt, and pepper in a small bowl until the mixture is smooth and creamy.
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In a large bowl, I toss together the shredded green and purple cabbage, carrots, and any optional add-ins like cranberries or green onions.
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Just before serving, I pour the dressing over the cabbage mix and toss everything well until evenly coated.
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I let it chill for at least 30 minutes — that short rest time really helps the flavors come together. Then it’s ready to serve cold.
Servings and timing
This recipe makes about 6 to 8 servings, depending on portion size. I usually serve about ½ cup per person.
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Prep Time: 10 minutes
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Cook Time: 0 minutes
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Chill Time: 30 minutes to 1 hour
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Total Time: Approximately 1 hour
Variations
When I want to switch things up, I swap the honey for sugar or use lemon juice instead of vinegar for a brighter citrusy note. If I don’t have yogurt on hand, I sometimes use all mayonnaise, though I reduce the amount slightly. For added texture, I occasionally toss in diced celery or bell pepper. I also like that this recipe works with other shredded veggies like Brussels sprouts or kale for a twist.
storage/reheating
I store leftover coleslaw in an airtight container in the fridge for up to 2 days. After that, the cabbage starts to soften too much. I don’t recommend freezing it — the texture doesn’t hold up well. If I need to revive it, I add a spoonful of yogurt or a splash of vinegar to freshen it up before serving.
FAQs
How far in advance can I make this coleslaw?
I like to make it no more than a couple of hours before serving. While it can sit for up to a day, it’s best dressed shortly before serving to avoid sogginess.
Can I make this coleslaw without mayonnaise?
Yes, I can use all yogurt or substitute sour cream for a mayo-free version. It will be a bit tangier but still creamy and delicious.
What can I use instead of honey?
I use sugar or agave syrup when I don’t have honey. Just taste and adjust the sweetness as I go.
Can I add protein to make it a full meal?
Definitely. Sometimes I toss in shredded rotisserie chicken or chickpeas to turn this into a light lunch salad.
How do I keep the coleslaw crunchy?
To keep it crisp, I don’t dress it too early — just before serving is best. And I avoid over-mixing to prevent breaking down the cabbage.
Conclusion
This creamy yogurt coleslaw is a lighter, tangy take on a classic side dish that I keep coming back to. It’s quick to whip up, full of texture, and endlessly customizable. Whether I’m prepping for a backyard cookout or looking for a refreshing salad to go with dinner, this one never fails to hit the spot.
