It’s excellent for barbecues, picnics, and family gatherings, next to sandwiches, tacos, and much more. The secret to the best coleslaw is all in the dressing, which we make with a combination of mayonnaise and Greek-style yogurt to boost creaminess and protein and reduce calories. Best of all, it’s tasty and indulgent while being light and refreshing. As mentioned, we make the dressing with half mayo and half Greek yogurt. By the way, it’s the same dressing we use in our broccoli cauliflower salad and dill potato salad, and you guys loved it! The yogurt makes all the difference. The recipe turns out much lighter and with a bit more while retaining all flavor and creaminess. Seasoned with mustard, apple cider vinegar, and a touch of sugar, our coleslaw dressing is the perfect balance of sweet, cool, and tangy. It’ll make your shredded cabbage taste divine.
Cabbage
We like to use both green cabbage and red cabbage, but you can also use only one of the two. You can purchase a coleslaw mix to save some time.
Carrot
We use regular orange carrots and grate them with the large holes of a box grater. Carrots add a pleasant, sweet flavor to this easy coleslaw recipe.
Parsley
Parsley adds freshness and a pleasant herby aroma. You can keep it out if you prefer.
Coleslaw dressing
Mayonnaise: You can use regular mayo or vegan mayo. Greek-style yogurt: Full-fat, low-fat, and non-dairy yogurt; they all work well. Apple cider vinegar: Cabbage loves acidity. Substitute red wine vinegar and white wine vinegar. Yellow mustard: Substitute Dijon mustard. Sugar: The dressing craves a pinch of sweetness to balance the vinegar. Substitute maple syrup, honey, or agave syrup for sugar. Salt and black pepper. Celery seeds: optional, to taste.
Shred the cabbage into thin slices. You can do so with a sharp knife, mandoline slicer, or food processor with a slicing attachment. Tip: we recommend cutting the cabbage in half, then in half again, cutting each quarter of the cabbage in half again. It’s easier to slice small cabbage wedges. Add shredded cabbage, carrots grated with the large holes of a box grater, and finely chopped parsley to a large bowl. To make the coleslaw dressing, whisk together mayonnaise, Greek-style yogurt, apple cider vinegar, yellow mustard, sugar, salt, and black pepper. Pour the coleslaw dressing over the cabbage mixture and toss until well combined. Serve this immediately for the best crunch, or make it ahead of time and refrigerate for up to 3 days. Vinegar coleslaw: Substitute a simple vinaigrette dressing for the creamy dressing. Here’s the vinegar coleslaw recipe. Apple coleslaw: Add a finely chopped apple and a handful of chopped walnuts. Cranberries work well, too.
Storage
Make ahead: Coleslaw is good for 4 days; however, if you want the best crunch, we recommend mixing the dressing and the cabbage up to 3 hours before serving. Refrigerator: Keep leftovers in an airtight container. Coleslaw is delicious and served cold so you can serve it right from the fridge. Freezer: We don’t recommend freezing it.
More cool salads
The world is getting hotter, and these gorgeous creamy salads are sure to cool you down! Check out our creamy pasta salad, macaroni salad, broccoli salad, and creamy cucumber salad.
Creamy Pasta Salad
Broccoli Salad
Macaroni Salad
Creamy Cucumber Salad
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