Healthy Coleslaw with Greek Yogurt

• servings: 6 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

5 cups cabbage (shredded — we use 4 cups green and 1 cup red cabbage — about 15 ounces in total)

2 carrots (grated with the large holes of a box grater)

¼ cup parsley (chopped)

¾ cup Greek yogurt

¼ cup mayonnaise (or vegan mayo)

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar (or more to taste)

1 tablespoon honey (or more to taste — sub sugar or maple)

1 teaspoon salt (+ black pepper to taste)

Directions

Shred the Cabbage: Thinly slice 5 cups cabbage using a knife, mandoline, or food processor.

Add the Veggies: In a large bowl, combine shredded cabbage, 2 carrots (grated), and ¼ cup parsley (chopped).

Make the Dressing: Whisk together ¾ cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon salt, and pepper.

Toss It All Together: Pour the dressing over the veggies and mix until well coated. Serve immediately or chill for up to 3–4 days. Great for BBQs or meal prep!

Notes

Substitutions

Green cabbage → Try Napa cabbage or chopped kale for a heartier crunch.

Red cabbage → Swap with purple Brussels sprouts or more green cabbage.

Carrots → Sub with shredded zucchini or bell peppers for a fun twist.

Parsley → Use cilantro, dill, or basil for fresh summer flavor.

Greek yogurt → Go dairy-free with non-dairy yogurt, or use sour cream.

Mayonnaise → Use vegan mayo, or skip it and double the yogurt.

Apple cider vinegar → Try white wine vinegar, rice vinegar, or lemon juice.

Mustard → Use Dijon, yellow, or whole grain mustard for variety.

Honey → Sub with sugar, maple syrup, or your favorite sweetener.

Tips

Shred it thin: Thin cabbage = better flavor and easier bites.

Massage if tough: Salt + 1-minute massage softens crunchy cabbage fast.

Keep it cold: Chill veggies and yogurt for crisp texture and thick dressing.

Taste the dressing: Balance tangy, sweet, salty, and creamy before mixing.

Chill before serving: Rest 30 mins in the fridge for max flavor.

Eat fresh: Best within 1–2 days before it softens too much.

Brighten it up: Add dill, mint, or basil for fresh herb flavor.

Make it yours: Toss in apples, almonds, or celery seed for a fun twist.

Storage

Store leftover coleslaw in an airtight container in the fridge for up to 3–4 days; freezing is not recommended as it turns watery and loses its crunch.

Nutrition

• Serving Size: 1 of 6
• Calories: 120 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Cholesterol: 5 mg
• Sodium: 539 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 4 g