Try my easy Healthy Coleslaw recipe with Greek yogurt and store bought coleslaw for added convenience. It’s tangy, creamy and is perfect picnics, BBQs and potlucks.
And if you love coleslaw, try this vinegar coleslaw, Ukrainian dill coleslaw or my favorite coleslaw.
Healthy coleslaw made with store bought slaw mix and easy Greek yogurt dressing. Creamy, just a touch of mayo, simple, quick and delicious salad or side dish!
Reader’s Review
I used Greek yogurt. This was my first time to have slaw with a pulled pork sandwich…I’m a believer now!! Wow! Amazing!
Julie
And if you slow cook a pot of healthy pulled pork, crockpot pulled BBQ chicken or make Instant Pot BBQ chicken, then top with this creamy coleslaw and serve on a fresh bun, everyone will love you even more. Trust me!
This healthy coleslaw recipe makes 6 servings as a side salad and about 12 pulled pork sandwiches.
Why You’ll Love This Recipe
- Much lighter: The dressing gives coleslaw a bad rep. That is why we use mostly Greek yogurt with just a few tablespoons of mayo.
- Easy to make: We save time and use pre-shredded cabbage from the grocery store.
- Still flavorful: Despite replacing most of the mayonnaise with Greek yogurt, it is very creamy and tasty.
- Not soggy: Crispy, fresh and crunchy.
Ingredients for Healthy Coleslaw
- Bagged slaw or shredded cabbage: For convenience, use 1 pound bag of store bought slaw. You can also shred about 6 cups of green cabbage or purple cabbage.
- Yogurt: Plain Greek yogurt with fat content of 2% or regular yogurt with 3.5% fat yields the most creamy results.
- Mayo: Any mayo will work and is a must for the classic taste. I use avocado oil mayonnaise but any works.
- Dill or parsley: Fresh herbs take any dish to the next level.
- Salt and pepper: To season.
How to Make Healthy Coleslaw
- Make the dressing: In a large bowl, add Greek yogurt, mayo, salt and pepper. Whisk into the dressing.
- Add veggies: Add coleslaw mix and fresh dill.
- Stir: Gently toss until combined, about 3-4 minutes. Usually tongs work the best!
- Chill: Refrigerate coleslaw salad for 5-30 minutes to allow flavors “to mingle”. Then toss again and serve.
Tips for Best Results
- Don’t use non-fat yogurt: I tried using 0% yogurt and dressing was flat and chalky.
- If you want it mayo free: You can omit mayonnaise and see if you like it.
- For a large crowd: Buy bigger bag of cabbage and double the amount of coleslaw dressing.
- For more vegetables: Add strips of colorful red bell pepper, peas, or even chopped celery.
- Vegan: You could use a non dairy yogurt and vegan mayo but taste will change. And unless you can find a Greek non dairy yogurt dressing will be thinner in consistency.
Serving Ideas
Coleslaw is so versatile!
- With burgers like turkey burgers, spinach feta turkey burgers or grilled chicken burgers.
- It goes well with shrimp tacos or fish tacos.
- Serve at your next BBQ or cookout with Instant Pot ribs.
- For quick weeknight dinner, pair with turkey sloppy joes.
- For a more elegant dinner, pair creamy slaw with healthy crab cakes or yogurt marinated chicken on a warm summer night.
How to Store and Make Ahead
Store: Refrigerate leftovers in airtight container for up to 2 days. Give it a stir before serving.
Make ahead: Add all ingredients to a bowl and do not stir. Cover and refrigerate for up to 24 hours. Combine when ready to serve.
More Salad Recipes to Try
More Cabbage Recipes
Equipment
Ingredients
- 3/4 cup Greek yogurt, 2% fat and higher
- 1/4 cup mayo
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper, to taste
- 1 pound bag coleslaw, 6 cups
- 1/4 cup dill or parsley, finely chopped
Instructions
- In a large bowl, add Greek yogurt, mayo, salt and pepper. Whisk to combine.
- Add coleslaw and dill. Gently toss until combined.
- Refrigerate for 5-30 minutes to allow flavors "to mingle".
- Serve cold as a salad or I highly recommend to make my healthy pulled pork and top with this slaw.
Notes
- Store: Refrigerate leftovers in airtight container for up to 2 days.
- Make ahead: Add all ingredients to a bowl and do not stir. Cover and refrigerate for up to 24 hours. Combine when ready to serve.
- Old recipe: I updated recipe in Dec 2020. If you like old no mayo coleslaw recipe, use for dressing: 3/4 cup whole plain yogurt, 2 tsp vinegar, 2 tsp lemon juice, 1 tbsp maple syrup and 3/4 tsp salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thought it was very tasty, served with pork tenderloin and sweet potatoes!
Those pairings sound delicious, so happy you loved it!
Excellent! I added some shredded carrot and used a little red onion. I served these with fish tacos so I used Penzey Fajita seasoning instead of the dill. Definitely will mKe agon and experiment with other seasonings and vegetables.
Sounds delicious, Pay! I love hearing how you made this your own! Thank you for the rating
I used 0% Chobani Plain Greek yogurt (along with the mayo you have in the recipe) and it was not chalky in the least.
I adapted this by also using Asian inspired ingredients – Soy sauce, rice vinegar, sesame oil . Then I added toasted black sesame seeds (just put em in a frying pan for a minute or two while I put the remaining ingredients together) both for added flavor and they look great with the other colors in the slaw.
Excellent. I have to play around with the mayo to see if I can make it fat free and still like it as much. But the fat free greek yogurt works great for me. Tastes good and texture is fine.
This is a standout for me . I drive all day for a living and sometimes for a lot of hours so it’s very difficult to not stop for junk in the late afternoon and I need to stop eating cheese (which was part of Keto diet I used to do) . This has been great so far for that healthy snack item and I can add stuff to it like cranberries or raisins (I wish it was easier to find inexpensive sugar free options of them) .
I’m so glad to hear that you enjoy the coleslaw with non-fat yogurt. I bet all your additions made it more flavorful and creamy.