This healthy, creamy coleslaw is my new favorite coleslaw recipe! I realize coleslaw might not seem exciting or revolutionary, but I realized recently that while I really enjoy ordering coleslaw as a side at restaurants, I’ve actually never made traditional coleslaw at home. While I thought I didn’t like coleslaw growing up, I now really enjoy it as a side with BBQ pulled pork (one of my favorites!!), fried chicken, fish, sloppy joes, etc. And, I like creamy coleslaw but I’m not the biggest mayo fan. I’m happy to announce that I have re-created a delicious yet healthier version at home using one of my favorite ingredients/foods: full-fat Greek yogurt!
This coleslaw is perfectly creamy, slightly sweet, slightly tangy, and is one of my new favorite side dishes to make at home now! It’s SO easy to make, and I stay tuned for a recipe (or two!!) that pairs perfectly with this creamy coleslaw.
Here’s what you need to make this healthy, creamy coleslaw!
Ingredients and Substitution Ideas
Shredded Cabbage
As you know, coleslaw is made up of shredded cabbage! While I have bought an entire whole head of red or green cabbage myself in the past and shredded it in my food processor, I recommend simply buying a pre-shredded 14-16 ounce bag of coleslaw at the grocery! This is obviously much quicker and easier. The bagged coleslaw mix is usually a majority base of green cabbage with a bit of carrots and red cabbage mixed in, which makes it colorful!
Greek Yogurt
Here’s the key: if you are going to use Greek yogurt in place of the more traditional mayonnaise, I HIGHLY recommend buying FULL FAT Greek yogurt. Trust me, this coleslaw will not taste good if using nonfat. I like Fage 4 or 5% full fat Greek yogurt, plus I love how they come in smaller containers which are perfect for making a batch of this coleslaw. Whole-milk Greek yogurt is packed with protein and has a delicious, creamy texture and isn’t tangy like non-fat yogurts. You will need ¾ cup of full-fat Greek yogurt for this recipe. If you want, you could sub an equal amount of mayonnaise.
Honey
Like in this broccoli salad (highly recommend giving it a try if you haven’t already!!), honey is needed to balance out the tang from the apple cider vinegar. The honey balances out all of the flavors and adds a bit of sweetness (not too much) to the coleslaw.
Apple Cider Vinegar
Most dressings require some sort of acid, and I chose to use apple cider vinegar in this recipe! You can probably sub white vinegar or white wine vinegar in it’s place, although I haven’t personally tried this.
Dijon Mustard
While this may not be the most traditional ingredient, I loved the flavor that the Dijon mustard added to this coleslaw! The tiniest hit of a “honey mustard” flavor (but definitely not too strong). If you don’t care for mustard, feel free to reduce to 1 tablespoon or omit, although we definitely prefer this coleslaw with the addition of the mustard! I haven’t tried using other types of mustard yet, but I don’t see why it wouldn’t work (although it may affect the end taste a bit).
Salt and Pepper
Staple cooking ingredients, and since I use a sea salt and peppercorn grinder, I honestly rarely measure these two in cooking recipes. Just add salt and pepper to taste! Don’t forget them though ?
Serving Suggestions
As I’ve mentioned, I absolutely love eating this coleslaw with many different meals! Some of my personal favorites include sloppy joes, hamburgers, fried chicken, fish, and BBQ pulled pork. Stay tuned soon for some new entrée/main dish recipes that pair perfectly with this healthy creamy coleslaw!
- 14-16 ounce bag shredded coleslaw
- ¾ cup whole milk Greek yogurt
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- Salt and pepper, freshly ground to taste
- Mix all ingredients together.
- Highly recommend using full-fat Greek yogurt; nonfat will be too tangy and not creamy enough (please read post). Could sub part or all of Greek yogurt for mayo. Love how creamy this is!
- Makes 4 generous servings.
- Best eaten day of, although leftovers can be kept for up to 24 hours in the fridge.
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