This no-mayo coleslaw is still creamy and delicious thanks to a protein-packed ingredient: Greek yogurt! Ready in less than 10 minutes, serve up this version at your next summer barbecue.
There’s just something about homemade coleslaw. I’m a F-A-N.
Especially in the summer, there’s nothing like having barbecue chicken or a lobster roll along side some homemade slaw.
But I know not everyone loves mayo (texture thing for most), so I made a coleslaw with a fun mayo substitution: Greek yogurt!
I love cooking with Greek yogurt because you can sub it for so much and it adds a nutrition protein punch to your recipes!
This slaw is super easy to make in less than 10 minutes. Serve it up as an easy summer side dish!
Ingredients You’ll Need
Notes on Ingredients
Greek yogurt: I used plain, whole milk Greek yogurt but you could also use a 2% low fat plain variety.
Shredded coleslaw mix: I bought mine from Trader Joe’s but any pre-shredded cabbage mix will do! Alternatively you could use a mandolin to slice your own cabbage and carrots.
How to Make Coleslaw with No Mayo
This side dish is the EASIEST to make. Buy a shredded cabbage or slaw mix to save tons of time and energy. Add some sliced scallions for extra flavor.
Make your dressing with just FOUR ingredients! Pour the dressing over the slaw mix and toss to combine so the slaw is evenly coated.
Did I say EASY OR WHAT?!
Expert Tips!
- Stick to Greek! I wouldn’t use regular yogurt because the dressing won’t be as thick.
- Full fat is the way to go! If non-fat yogurt is your preference, go for it but a 2% or whole milk yogurt will taste creamier.
- I like using coleslaw mix because it saves time and energy but you can definitely shred your own cabbage if you prefer. You want about 4 cups worth.
- To make a vegan version, use a vegan mayo instead of the Greek yogurt.
For more summer side dishes, check out my recipes below!
- Easy Garlic Scape Pesto
- Instant Pot Vegetarian Baked Beans
- 6 Ingredient Corn and Tomato Salad
- Caprese Pasta Salad with Hemp Pesto
- Grilled Summer Vegetables with Romesco Sauce
- Roasted Potato Salad with Egg and Herb Vinaigrette
If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
Creamy Greek Yogurt Coleslaw (Mayo Free!)
(22 votes, average: 4.32 out of 5)
Loading...
- Total Time: 10 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This no-mayo coleslaw is still creamy and delicious thanks to a protein-packed ingredient: Greek yogurt! Ready in less than 10 minutes, serve up this version at your next summer barbecue.
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons honey
- ½ cup plain Greek yogurt
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cups shredded coleslaw mix (green and red cabbage and carrots)
- ½ cup sliced scallions (about 3 scallions)
Instructions
- In small bowl, whisk together apple cider vinegar, Dijon mustard, honey, Greek yogurt, salt and pepper until combined.
- In a large bowl, add coleslaw mix and scallions. Pour dressing over coleslaw mix and toss to evenly coat. Season with additional salt and pepper, to taste.
Notes
- I prefer plain whole milk Greek yogurt in this recipe but you can use 2% if you prefer.
- You can shred your own cabbage if you prefer – use 4 cups total.
- This recipe originally called for cottage cheese. You can use 1/2 cup cottage cheese in place of Greek yogurt if you’d prefer!
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Summer
This recipe was retested, reshot, and revamped to give you the most delicious (and beautiful!) recipe. The original recipe was published July 2015.
I came here from a link that said it would use cottage cheese—and you mention you’ve updated the recipe. Could you include the cottage cheese variation? I was wondering if it would be puréed or not.
Hi there! Sorry about that. The cottage cheese was not pureed. I’ll make a note in the recipe now!
How long can I store your Coleslaw with Greek Yoghurt dressing in the frig?
Hi Sheelah – it should last up to one week in the fridge!
Hi Kara – I am wanting to make a coleslaw mix without using Mayo as my husband has acid reflux and enjoys coleslaw so much but unable to eat it with any acid forming ingredients. I like the idea of Greek yoghurt but will it turn watery when mixed with carrot/cabbage. Unfortunately can only use mixed dried herbs and little salt so not much choice to make it as delicious as mayo coleslaw 🙁
Hi Pauline – great question! Because the Greek yogurt (especially whole milk) is quite thick, it shouldn’t get runny when mixed with the other ingredients. I would make it soon before you intend to eat it for optimal thickness and flavor, though. The apple cider vinegar, honey, and dijon mustard should give it a flavorful kick, even without the salt. Let me know if you make it and how it goes!
Hi! How many 9 oz bags of the TJ’s shredded cabbage and carrots mix did you use for this recipe? Just one?
Hi! Yes, just one bag!
This looks delicious and nutritious! Can’t wait to try! I’m a little confused though…do you use BOTH Greek yogurt and cottage cheese, or either/or? Thanks!
Thanks, Donna! Whoops! It’s either or :). This recipe was originally published in 2015 using cottage cheese but recently updated it to use Greek yogurt instead 🙂
Your recipe was the first I saw that made sense to me that is made without mayo. I had a taste for a cabbage salad tonight so off to the store I went. I will make a salomon burger with a side of sweet potato wedges.
Varrol
This looks great. Can you supply the nutritional info too please? I don’t keep any recipes these days without the nutritional info to keep me where I want to be.
Sorry, Michael. I don’t conduct nutritional analysis on my recipes and explain why in this post: https://karalydon.b.wpstage.net/intuitive-eating/why-i-dont-include-the-nutrition-information-for-my-recipes/
Oh Kara, the way to my heart is coleslaw! 🙂 This one looks lovely!!!!
This is genius! I am going to make this immediately.
Thanks, Jen! Enjoy!
Great idea! I like your cole slaw requirements and while I’d never pass up fries for it I certainly would eat this version 🙂
Bahaha touche, Deanna. Thanks!
I totally agree with your coleslaw requirements! And I LOVE black pepper on any type of creamier salad like this!
Black pepper for the win 🙂
I love coleslaw! Love that you used cottage cheese to replace the mayo, so clever!!! Pinning this to make for later 🙂
Thanks, Rachel! I’m always looking for ways to pump up the protein in dishes. Cottage cheese and Greek yogurt often make appearances in my recipes for that reason. 🙂
I love the addition of dijon mustard and honey…sounds way better than traditional cole slaw! Great idea, thanks for sharing!
Thanks, Crissy! Enjoy 🙂