Greek Yogurt Coleslaw is a great go-to for a fresh, seasonal side dish. It’s a healthy and simple recipe, with all of the crunchy texture and tangy flavor of traditional coleslaw, and it takes just minutes to throw together! We love it on pulled pork sandwiches or tacos.
This is the slaw that you’ve been looking for
I used to be the kind of person who hated coleslaw.
I can’t stand mayonnaise, and vinegar-based slaws always taste so cabbagy. But then I tried this Greek yogurt coleslaw and everything changed.
Instead of mayo, it uses creamy Greek yogurt (which is full of protein, probiotics, and calcium) to hold everything together. It has a tangy, slightly sweet flavor that works in perfect harmony with the crunchy cabbage and shredded carrots.
It’s delicious piled on top of pulled pork sandwiches or fish tacos, or just as a side dish for your next cookout or tailgate.
If you’re not a fan of mayo-based salads, you definitely need to give it a try!
- No mayo!
- Fresh. There are no preservatives or artificial ingredients—just lots of veggies and a tangy dressing that really makes the slaw shine.
- Simple and Versatile. This slaw only takes a few minutes to put together, and it keeps well for a few days for a few days.
- Gluten-Free, Vegetarian, and Low Carb
What you’ll need to make it
To make this coleslaw – no mayo involved! – you’ll need:
- Cole Slaw Veggies. If you want to shred fresh cabbage and carrots, by all means, be my guest. A food processor makes quick work of this task! But I usually go the easy route and just grab a bag of coleslaw mix at the supermarket.
- Red Onion. To give this slaw plenty of kick, we’ll do a quick pickle on the onion. That way there’s tons of bright, tangy flavor in each bite. Pickling the onion also takes some of the edge off of the raw onion flavor.
- Plain Greek Yogurt. The same stuff I always have in my fridge for breakfast smoothies! I usually use nonfat/0% but you can use any fat percentage that you want to.
- Apple Cider Vinegar. To pickle the onions and add both tang and a subtle sweetness.
- Salt. Salt helps bring all of the flavors into balance.
- Cilantro or Parsley. For an extra pop of fresh flavor and color. I love cilantro but if you don’t, or if it just doesn’t go with what you’re serving, parsley is a nice alternative.
- Olive Oil.
Substitutions and Variations:
- You can use red cabbage or green cabbage – or a combination of both!
- Swap the yogurt for sour cream if that’s what you have on hand.
- If you don’t have cider vinegar, you can use red wine vinegar. You might want to add 1/2 teaspoon of sugar or honey to balance out the flavor of the dressing.
- Add 2 apples, cut into matchsticks, for a sweet fall flavor and extra crunch.
How to make it:
1. Quick pickle the onions. Slice the onions as thinly as you can and let them hang out in a bowl of vinegar and salt for a few minutes. They’ll love their sharp edge and soften slightly.
2. Make the dressing. Add the yogurt and olive oil to make a smooth, creamy dressing. Season to taste with salt and pepper. If you prefer a sweeter dressing, add a pinch of sugar or a drizzle of honey.
3. Stir in the cabbage. Add the remaining veggies and stir until thoroughly coated.
Enjoy your coleslaw:
- On a hot sandwich, like pulled pork or chicken
- On tacos, especially fish or shrimp tacos
- On a rueben
- As a side salad with your favorite burger or chicken drumsticks
Can I make no mayo coleslaw ahead of time?
You can make this salad ahead of time and store it in an airtight container in your fridge until ready to serve—just remember that it will get softer as time goes on but it generally keeps well for about 3 days. If you want some extra crunch, top it off with some chopped nuts or seeds!
Can I use French style yogurt instead of Greek?
Greek yogurt is strained, so it has a thicker texture and tangier flavor that works so well in this recipe. If you use a more traditional French-style yogurt, the dressing will be thinner and have a milder flavor.
More side dish recipes with no mayo:
- Warm Fingerling Potato Salad
- Dilled Pea Pasta Salad
- Mayo-Free Chicken Salad
- Mediterranean Tuna Salad without Mayo
- Dijon Potato Salad with Crispy Ham
Greek Yogurt Cole Slaw (No Mayo!)
- ⅓ cup apple cider vinegar
- 1 small red onion thinly sliced
- ½ cup plain greek yogurt
- ¼ cup olive oil
- 16 ounces cole slaw mix or 1 head of cabbage and 1 large carrot, shredded
- ¼ cup cilantro or parsley
- In a large mixing bowl, combine the vinegar, onion, and a generous pinch of salt. Let sit 10 minutes, or until the onions are softened.
- Stir in the yogurt and olive oil. Season to taste with salt and pepper.
- Stir in the coleslaw mix and cilantro/parsley until thoroughly coated.