Greek Yogurt Coleslaw

~ The perfect middle ground between creamy coleslaw and tangy vinegar slaw, this much healthier version is delicious with barbecue and a super-easy make-ahead! ~

This Recipe Is:     Ready in 30 Minutes or Less    Make Ahead    Vegetarian    Gluten Free  

Greek Yogurt Coleslaw Recipe {}It’s no secret that Gretchen and I love healthy salads.

And definitely no secret that we love Greek yogurt.

So you know this was inevitable.

Inevitable or not, it took quite a bit of tinkering to perfectly balance the ingredients so that this doesn’t taste like Greek yogurt coleslaw, but instead like … well … like just-really-good coleslaw!

Greek Yogurt Coleslaw Recipe {}

It’s the perfect middle ground between German-style, tangy, vinegary slaw and creamy, deli-style coleslaw (you know – the kind that is pretty much just a big blob of mayo with a few shreds of cabbage swimming in it).

Our version is perfectly creamy, tangy and vinegary all at once!

And with both Greek yogurt and superhero cabbage (we’re talking cruciferous veggie, antioxidant superhero nutrition, you know!) – this slaw is delicious yet also incredibly healthy. Just the way we like it!

Greek Yogurt Coleslaw Recipe {}

You can definitely shred your own cabbage from your garden or the farm market, but we often just grab the pre-shredded, bagged stuff to save time. Then a fast, 5-ingredient dressing is all you need to pull it together.

This quick, easy coleslaw’s fantastic alongside grilled meats, and it fits perfectly into any picnic buffet.

But you know what we really love to do with it? (No – not toss it at our husbands! Although that kinda would be pretty funny!) Nope – what we really designed this coleslaw to be was the topping for sandwiches. Really!

Greek Yogurt Coleslaw Recipe {}

It’s the perfect tangy-sweet, slightly crunchy counterpoint to even the simplest lunch meat sammies, grilled burgers and dogs, pulled pork … you name it.

To Gretchen, this idea was completely obvious. She’s originally from Pittsburgh, where any and all sandwiches should automatically be topped with coleslaw (and fries!). They consider this completely normal. Hmmmmm …

It took me a bit longer to realize the magic of coleslaw on a sandwich, but once I did, I grabbed hold of that idea and never let go! Back when I wore high heels and a suit and commuted two hours to a windowless dungeon-office in the city, coleslaw was my little ray of sunshine (well, that and the Starbucks across the street).

Greek Yogurt Coleslaw Recipe {}

The deli next door served up the indulgent cure for all those your-budget-won’t-balance and your-magazine’s-behind-deadline and your-meeting-just-crashed-and-burned days … a monstrous, mile-high sandwich of shaved turkey breast and a mound of luscious coleslaw. That sandwich could fix anything (more or less).

And as killer-good as coleslaw is on top of deli sandwiches, it’s even better on top of BBQ! (Hint hint … think there might be a barbecue recipe coming up???? Shhhhhh … it’ll be our little secret …)

Greek Yogurt Coleslaw Recipe {}

This is the super-easy, surprisingly healthy coleslaw recipe you’ll be making all summer long (especially after next week … after you see our recipe for Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches … shhhhhh …).

THK By Shelley

We’d Love to Hear From You!

We really value your feedback and love to answer your questions and hear how our recipes worked for you! Just head on down to the comment box located at the very bottom of this post. E-mail addresses are never published, and last names are optional. We can’t wait to hear from you!

Oh, and don’t forget … to stay even more connected and make sure you don’t miss a thing, you can like us on Facebook, follow us on Twitter, and check out our awesome recipe boards on Pinterest. You can also be the first to know about our latest posts by simply entering your e-mail in the box at the top right corner of our page!

Greek Yogurt Coleslaw

Preparation 5 min. (plus optional chilling) 2017-07-22T00:00:00+00:00 Cook Time 0 min. 2017-07-22T00:00:00+00:00
Serves About 4½ cups, depending on how long it sits     adjust servings


  • 1/2 cup nonfat plain Greek yogurt
  • 3 1/2 tablespoons cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 16 ounces (about 6 1/4 cups) bagged coleslaw blend or shredded cabbage


  1. In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined.
  2. Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly.
  3. Cover and refrigerate until using (preferably at least 30 minutes).


Recipe Notes

Make-Ahead: This coleslaw keeps well, covered in the refrigerator, and can easily be made several hours in advance. In fact, we prefer to let it sit for at least half an hour before serving, so that the cabbage softens a bit and the whole salad melds together. We find that it's at its best, though, if eaten within a day or two.

We'd love to see your photos of this recipe! Follow us on Instagram, Facebook, Pinterest and Twitter and tag @TwoHealthyKitchens!


Greek Yogurt Coleslaw Recipe {}
Greek Yogurt Coleslaw Recipe {}
Our Greek Yogurt Coleslaw recipe has been mentioned or featured in:
33 Summer Picnic Recipes at Penney Lane
Perfect Picnic Salads and Side Dishes at The Gracious Wife
Memorial Day Sales and Recipe Links at 30 Shades of Stephanie
Creamy Greek Yogurt Slaw at Gravel & Dine
Vegetarian Eggplant “Meatballs” at Dine with Deja
60 Summer Sides at Family Food And Travel
25 Refreshing Summer Salad Recipes at This Mama Loves


Greek Yogurt Coleslaw — 117 Comments

  1. I made mine with two Tablespoons honey instead of the sugar, and it was great! I’ve been trying to duplicate my friend’s mom’s recipe for about twenty years, and this combo of creamy and tangy comes very close. Thanks!

    • Great idea to try the honey, Carol! I’m excited to give that variation a shot the next time I make this – thank you so much for sharing the suggestion! 🙂 And I’m delighted that this version helped you come close to replicating a beloved recipe. That’s really rewarding for me to hear – I truly appreciate it! ~Shelley

    • Here’s a little explanation of why we have (at least thus far) opted not to include nutrition info (including calorie counts) with our recipes – and how you might more accurately calculate your own. We’ve actually debated since the beginning of this blog whether or not we should supply nutrition info (and address it in our FAQ (

      Especially with Gretchen’s (my original business partner’s) master’s degree in nutrition, she could easily have calculated that manually – plus there are loads of online calculators to use. However, for a variety of reasons, we have decided over and over again not to do that. One big reason is that we generally don’t specify exact brands (although on some occasions we need to), so the final nutritional profile of a recipe can vary widely, depending on the purchasing decisions our readers make. In the end, it could almost be a bit misleading to quote nutritional info, if readers make significantly different purchasing choices than we did in testing. Although that problem wouldn’t be a big issue with this specific Greek Yogurt Coleslaw recipe, it could be for a lot of other recipes on our site. For example, the final nutritional profile of our most popular recipe ever – our very simple 3-Ingredient Crock-Pot Chicken Tacos – could vary tremendously (particularly, in this case, the sodium) depending on which taco seasoning and which salsa someone purchases.

      My best suggestion would be to use your favorite online nutrition calculator, and plug in the exact brands you use to get the most accurate information. Do you subscribe to our newsletter? A few months ago, we sent out a whole list of different recipe calculators in our newsletter. Too long to publish here (this is already such long answer!), but shoot me an email if you’re interested, and I can send that along for you!

      Also … having said all of this … I want you to know that we get questions like this from other readers from time to time, too. As a result, we are always re-evaluating this very good question and exploring how we may be able to offer nutrition information in a way that we can feel good about – a way that’s helpful and not potentially misleading. So stay tuned …

      Thanks so much for reaching out to us! I hope these explanations help you out at least a little!
      Have a wonderful week! ~Shelley

  2. Hey there!

    I just tried this recipe last night and it was wonderful. However, I made a wee bit more than I can eat in a day or two. I’m keeping the dressing and the veggies separated in hopes of prolonging its shelf life. I did some research and it looks like the veggies can last a week shredded, but how long will the dressing last separated from the veggies? Keep in mind the dressing is prepped and ready to be added to the veggies.

    Thank you in advance!

    • Hi Cristina! So glad you liked this coleslaw recipe! 🙂 I haven’t ever done specifically what you’re asking, but I do think that the Greek yogurt dressing should be fine, refrigerated, for as long as the shredded veggies are. You might need to whisk it a bit before adding it to the coleslaw veggies, if it separates a little, but other than that, I think you will be just fine. The only problem I can see would be if your Greek yogurt was already at the end of its “expiration date” when you used it, but other than that, I don’t see a problem. Good luck! And thanks for the wonderful feedback and question! ~Shelley

      • Oh! And hey, Cristina! I just read Dee’s comment (below – from May 6) … I think it really confirms that what you’re proposing in making the coleslaw dressing and keeping it for a few days should work out great for you! ~Shelley

  3. Love this dressing! Made it and put it in a jar and add it to small batches of coleslaw. Cooking for one. ?❤️

    • Oh, that’s awesome, Dee! I’m so happy to hear that you love this version of cole slaw dressing with Greek yogurt! And thank you for your great idea and feedback – it actually perfectly helps to answer a question from another reader (Cristina – from May 10). I love when readers help each other out – it’s such fun to swap ideas and tips and recipe inspiration with a group of fun foodies! I just adore our readers!!! Thank you so much! 😀 ~Shelley

    • Oh, yum, Sara! That’s a fantastic idea – thanks a million for sharing your terrific suggestion, in case other readers might want to try that twist on this coleslaw recipe, too! I love it when our readers swap great suggestions and personal fave twists on recipes – it’s such fun! Truly appreciated! 🙂 ~Shelley

  4. I love the way your recipe sound, could splenda be used instead of regular sugar? I am going to try your recipe anyway, but if I can reduce my calorie intake the end result will be even better for me.

    • Hi Carolyn! I honestly never cook with Splenda, so I really can’t say 100% for sure, but I would think that it would work ok. Maybe one of our other readers who’s tried that could chime in here? For what it’s worth, we have had a couple of readers mention that they successfully subbed stevia. Definitely, Carolyn, if you do give it a try with the Splenda substitution, I’d be eager to know how it worked for you. Thanks so much – and good luck! 😀 ~Shelley

    • I used Truvia as a sugar substitute and homemade greek yogurt as the base, came out great. Little tarter than the store-bought dressings but the point was to get away from the sugar and HFCS so I’m very happy,

    • Wonderful tip, Joyce! I just love hearing how readers adapt recipes – I really appreciate you sharing that idea, to help other readers out, too! I’ll have to try that idea! And I’m so, so glad you loved this coleslaw as much as we do! Thanks bunches for popping back to let us know! 🙂 ~Shelley

  5. Just trying this first time and it’s still mellowing in the fridge. My taste test right after mixing tasted more on the sweet side. Will see if more tang emerges after it sits. I might add more vinegar if it’s still too sweet for my taste.

    • Hi, Roger! I hope you were happy with the final result! We haven’t really received much feedback about this coleslaw recipe being too sweet, especially with all the tang from the vinegar and Greek yogurt – but of course everyone’s tastes are very different – and it can also depend on what type of food you’re pairing this with (or if you’re eating it straight up). One thought I had (and this may sound silly) – but be sure to use plain (unsweetened, unflavored) Greek yogurt for this coleslaw recipe. Also – if you did simply find it to be too sweet for your tastes or how you prefer your coleslaw, I would just suggest cutting back the sugar next time. You can always add a bit more sugar in, a little at a time, until you find exactly the amount that tastes right to you and whatever dish or type of BBQ you’re serving this coleslaw with. Hope that helps! Good luck! 🙂 ~Shelley

  6. Hello!Happy holidays!So the story goes like that:I wanted to make a coleslaw for Christmas, to accompany our roast pork. And I kept forgetting to buy mayonnaise. When the shops closed for Christmas, I decided to use yogurt. Being Greeks in Greece, well…Greek yogurt is ubiquitous and we use it every day. I looked up some recipes and I turned up here!Well…the salad went viral!Everyone kept asking the ingredients, and when I said “a yogurt dressing”, everyone was: “and mayonnaise, surely” and I was like “not at all”!!So it is the best, creamiest coleslaw ever but also refreshing and cold in a way something with mayonnaise could never be.Congrats from me because your recipe is awesome, I never would have thought of using sugar in the yogurt dressing.Bravo!

    • Wow, Mary! I can’t even tell you how happy your sweet, wonderful comment made me today! This is the first day that my whole family is back to work and school after the holidays (sorry it took me so long to reply to you!), and your story has totally cheered me up and made my day! I’m just truly delighted that our recipe not only came in handy when you forget that mayo, but that it also won you so many raves! Thank you, thank you for so kindly taking a moment to let me know! Happiest of New Years to you and your family, Mary! ~Shelley

      • Hi Shelley!!Thank you for your wonderful message, it made my day as well!!I wish the best for you and your family, Happy New Year!!
        By the way, i keep making your coleslaw, it has become a staple and i always recommend it to people!!

        • Thanks again, so very much, Mary! Not to create an infinite loop of thanking here 😉 , but you really gave my day a little boost, once again! It just makes me so happy when I can help people find a new, healthier recipe that they TRULY love! ~Shelley

    • Hi Kim! I’ve never tried it with regular plain yogurt. I usually have Greek on hand, and prefer its extra protein and thicker consistency. If all you have on hand is regular plain yogurt, it’s definitely worth a try, but I’m a little concerned that the consistency may not be what you’re hoping for. Because Greek yogurt is typically quite a bit thicker than regular, the dressing will probably be quite a bit looser if you use regular. I hope that helps! Thanks so much for stopping by, and for the great question! ~Shelley

        • Oh wonderful, Kim! I’m so thrilled that it worked out and that you loved the recipe! Thanks a million, too, for taking the time to pop back and let me know how well the regular yogurt worked – that’s super helpful for other readers who might not have Greek yogurt on hand for making the coleslaw, and might be wondering if the substitution will work. I really appreciate that you took a moment to share your experience! Have a fantastic day! 😀 ~Shelley

    • Hi Craig! What a creative and refreshing twist to add the grapes … and such an awesome nutrition boost to add the flax! Love it! Thanks a million for suggesting those terrific ideas so other readers can try your unique twist, too! It’s always such fun when our readers share their personal touches and variations – I truly appreciate that you took the time! 🙂 ~Shelley

  7. Pingback: 50+ Skinny Summer Recipes - Organize Yourself Skinny

  8. This is awesome! I usually make mine with Hellman’s mayonnaise (which I adore), but watching calories right now, so tried this. I used Stevia in the Raw instead of sugar, an threw in a splash of almond milk. Just 300 calories in the entire batch (instead of 1000 my old way). Thanks so much!!!

  9. This is fantastic! I ate a huge bowl as soon as I made it, and I can’t wait to eat more as the flavors get even happier together! I made it exactly as written, but may try it next time with just a little less vinegar and maybe Truvia instead of some or all of the sugar.
    Thanks for the great recipe!

  10. I just made this, but with balsamic vinegar, 2 tablespoons of sugar (instead of 3 tbsp), and half teaspoon of salt (instead of 1 tsp) Also, no black pepper on hand. I was expecting to have to add more sugar or salt to taste, but it is honestly super delicious without the extra sugar or salt! Just FYI for anyone wondering. I love mayo based slaw, but wow Greek yogurt is a perfect substitute. Thank you so much!!!!

  11. Pingback: 50 Side Dishes To Feed Your Family - Baking With Mom

  12. Pingback: Pulled "Pork" Sliders - FoodieEngineer

    • I just made the recipe and estimated the macros.

      Note: I used about 14 oz of prepackaged slaw (as opposed to the 16 oz called for in the recipe) and added 2 tbs of stevia in place of the sugar.

      The resulting macros per serving were (based upon 4.5 servings per batch) 2g protien, 7g carbs, 0g fat.

  13. Pingback: 25 Scrumptious Side Dishes |

  14. Oh my god, this was amazing. Thank you. Ticked all the boxes, both a tangy and creamy coleslaw without being heavy. A big hit with the family. Unfortunately no leftovers for tomorrow. Thank you for sharing this recipe.

    • Nerissa!! We are beaming from ear to ear! You’re so sweet to leave us such a fabulous comment! Thank you! 🙂

      So happy your family loved this coleslaw – it’s always a popular dish at our homes, too!

      Have a wonderful day! ~G&S

  15. This was amazing. I love coleslaw and have been avoiding it because of the calorie count. This recipe makes it acceptably low-cal and tastes better than any recipe i’ve ever tried before (even ones with full fat mayo!)

    • Seriously fabulous to hear this, Dan! It’s always so incredibly gratifying to hear that we can make a recipe healthier and more nutritious … and people still LOVE it, even saying that it’s better than the traditional, tried-and-true, full-fat recipes most people are used to! That’s high praise, and we want you to know how much we appreciate that you took the time to give us such terrific feedback! 😀 ~G&S

  16. We were looking for a lower calorie creamy slaw and agree that this is far better than traditional creamy coleslaw made with mayo. Great balance of sweet and tangy. The only thing we changed/added was some seasoning namely paprika & celery seed as well as a squirt of dijon. Thanks again!

    • Wow, Angela! Thank you so much for the lovely compliment – we’re just so thrilled that you enjoyed this recipe so much, and we really appreciate you sharing your own personal recipe twists with our other readers, too! We specifically developed the coleslaw to go with our NC BBQ Chicken, but it’s really skyrocketed in popularity and taken on a life of its own! It’s so wonderful to hear from readers about the personal touches they give it! Thank you so much for taking the time! 😀 ~G&S

  17. Do you think it would make a huge difference if I used white wine vinegar instead of apple cider vinegar? I’m going to serve this with my pulled pork tonight. Thank you,

    • Hi Stella! There’s a slight difference in the flavor profiles of white vinegar and apple cider vinegar, with the cider vinegar having that slightly sweet, softer taste. But honestly, if all you have on hand is white vinegar, I think you should totally give it a try. We always encourage readers to punt and adjust on the fly if they need to! Just taste the coleslaw before you serve it and adjust it a bit if you’re not quite satisfied – possibly with just a bit more sugar or even a little honey to compensate for the missing apple cider vinegar. I hope I got home and found your note in time to help you out with dinner tonight! Good luck! 😀 ~Shelley

      • Thanks for your response Shelley. As it turns out, I got a hold of some ACV and it was absolutely delish!
        I’m now a convert and will probably never use mayo in my coleslaw again and I do LOVE my mayo!

        • Oh Stella, I’m just thrilled to hear that it all worked out – and that you loved this coleslaw recipe so much! It was really sweet of you to take a moment to pop back and let me now how everything went – I was wondering, and hoping that my message made it to you in time for your dinner! Thanks so much for letting me know! Have a wonderful weekend! 😀 ~S

    • Hi Mary! We appreciate your concern, especially for people who are on sugar-restricted diets or have sugar-related health concerns such as diabetes. Sugar-related disease is a big focus of the nutrition and health worlds at the moment, and my father-in-law is a major advocate in the health arena that advocates for limiting sugar intake in the American diet. You can definitely rest assured that we’re very aware of these concerns and always take sugar into account when developing our recipes.

      This coleslaw is packed with nutrition from the cabbage and Greek yogurt, and trades out the bottled dressings many people use, eliminating a whole host of other questionable ingredients (we consider sugar intake to be just one dimension in a very complex interplay of nutrition issues). We love this recipe and absolutely feel great about serving it as part of an overall healthy diet.

      Also, I can assure you that we tested this coleslaw recipe extensively with varying levels of the different ingredients – we’re always trying to cut out as much sugar as we can while still making our food taste phenomenal, and this recipe was the perfect balance. The sugar in this coleslaw is distributed across a recipe with more than six cups of cabbage, and most people would eat only a small portion of that, as one small part of their daily food intake. However, we do understand that it can still be a problem for people on sugar-restricted diets.

      We didn’t develop this coleslaw recipe specifically for a sugar-restricted diet, since that’s not the focus of our blog, but you should certainly feel free to adapt the recipe so that it better fits your own dietary needs. Or, you might want to look for a recipe for a coleslaw that’s more like a traditional German slaw – very vinegary with little sugar. However, because we developed this recipe specifically to go along with BBQ and recipes such as our North Carolina BBQ Pulled Chicken Sandwiches, that type of slaw wasn’t what we were going for with this recipe, and we needed a balance of creamy, tangy and sweet flavors in this specific coleslaw recipe – so again, you might prefer a different type of slaw that isn’t designed to have sweet notes in the flavor profile.

      You may also wish to try substituting an alternative sweetener. For a lot of reasons, that are far too numerous, complex and lengthy to discuss here, we don’t use “alternative” sweeteners, even stevia and agave, and we don’t recommend them in our recipes. We understand, though, that many people do like to use those sweeteners, and that they’re absolutely necessary for people on sugar-restricted diets.

      And, while we stay away from certain sweeteners such as agave and stevia, we do love to use other natural sweeteners when we can, such as honey, maple syrup, and even dates. Although they still have some of the problems of sugar, they also offer additional, beneficial micronutrients. However, none of those would have been an appropriate choice for the flavor profile of this recipe.

      We hope this explanation of our rationale helps. Thanks so much for stopping by! Have a great weekend! ~Shelley

      • I am diabetic and the only sweetener I use is stevia. It’s natural and does not signal your body to “look” for sugar that some of the others. Organic of course is the best.

  18. Thank you so much for this awesome recipe. I was searching for a recipe that is lower calorie than the one I now make. I just sub in Splenda for the sugar. THANK YOU!

    • Hi Sheryl!! So glad you found a recipe! We just love how light this coleslaw is … the Greek yogurt makes it perfectly creamy, yet it’s still fabulously tangy! Hope you’ll love it! Please stop back and let us know! 🙂 Have a great day!! ~G&S

  19. Thank you for this great recipe. I was craving a good french dip sandwich, home made tomato soup and coleslaw! No, I’m not pregnant 🙂 I looked at the prepared Coleslaw at the store and it was just as you described it…swimming in mayo! Yuk! I grabbed a bag of slaw and found your sight. This is super tasty! I was a bit hesitant because of the sugar (which really you could get away with half of that) but I felt with the trade off from mayo to Greek yogurt…a little sugar won’t hurt. Now, I did add 1 tsp of celery seed as my slaw always had that and I love the flavor! Thank you!! I’ll return to your sight for more recipes!

  20. This was SO GOOD and SO EASY to make! It was put together in less than 5 minutes! I love that it tasted like regular cole slaw, but it felt so healthy because it wasn’t loaded with mayo. I will definitely be making this again!

    • I just imported the recipe into the My Fitness Pal recipes. Based on this making 6 servings (?), it would be 80 calories per serving 🙂

  21. I had no Apple Cider vinegar, so I used Blackberry Ginger vinegar. It substituted quite nicely….great recipe! Oh…and I also added a half-pint of big, juicy blueberries!! 🙂

  22. I really don’t see this recipe as Greek. My father and I used to eat lunch a lot at this Greek restaurant. We got to know the owner well and he told us how to make Greek coleslaw and your recipe isn’t even close. Just because you put feta cheese in something doesn’t mean it’s truly Greek. Greek coleslaw is a mixture of sweet and bitter flavors. Sorry this the type of coleslaw I used to be given in the school cafeteria.

    • Hi, Mark! You’re exactly right! This recipe isn’t supposed to be “Greek” … as in, from the country of Greece – and there’s no feta in it. (Maybe you got our recipe confused with another you saw that included feta? Sounds delicious, for sure!) Anyway, our recipe is actually designed to be a very basic cole slaw recipe, adaptable alongside lots of dishes and perfect for potluck buffets and picnics. It’s called Greek Yogurt Coleslaw because we’ve substituted Greek yogurt in place of other, less nutritious ingredients like mayo. Hope that helps! 😀 ~G&S

  23. I normally hate coleslaw, because I hate mayo, and I love using yogurt to replace mayo and sour cream. I wanted to have cabbage so I said hmmm… I wonder if anyone has a cole slaw recipe with yogurt. I googled it and found this!! Well I made it 2 days ago and it was AWESOME! My husband and twin 5 yr old daughters loved it too. And it was even BETTER the 2nd day. I love it so much, I make it again tonight for tomorrow’s lunches. Thanks for such a simple, delicious and healthy recipe!

    • Hi, Maritza! Thank you so much for the really lovely compliment – you sure know how to make someone’s day! 😀 I can’t tell you how much Gretchen and I appreciate that you took the time to send along a message … and how really thrilled we are that your family loves this coleslaw as much as our families do! (And … pssssst … on a personal note, as a mom of twins myself, I’m so tickled to hear that I made two little twins happy with my recipe! 😀 ). ~Shelley

  24. I have been married to a coleslaw loving husband for 15 years and have never, ever made him any, since I never really developed a taste for it myself. I figured there must be an incredibly complicated and mysterious procedure for making it and so he has just been ordering it at restaurants or filling up on it at potluck picnics…until now! Little does he know that when he gets home tonight that there is a healthified coleslaw in the fridge just waiting for him to indulge. (I will be having some, too, now that I know what is actually in it! It wasn’t complicated or mysterious at all.) We also have the North Carolina BBQ in the crockpot and some of your fruit dip chilling, too, to dress up some yummy fruit! Totally a dinner taken from your blog recipes! 🙂

    • Haha! Nope – nothing complicated and mysterious here! Well … except maybe the mystery of how such a healthy slaw can still totally rock it out as a topper for BBQ and deli subs! 😀 We’re so glad to be the reason that your husband can finally enjoy coleslaw at home, and we sure hope that he’ll declare it was definitely worth the 15-year wait! And we’re totally flattered to be the inspiration behind your entire dinner! Wow! Thanks so much for sharing this story with us! Love it!! 😀 ~G&S

    • Hi, Kelly! So glad you popped by! Isn’t Greek yogurt just an amazing ingredient?!? It works unbelievably well in so many recipes – you don’t have to compromise flavor at all! In fact, in recipes like this one, it actually is really key in creating the wonderful flavor! Plus, it’s just so nutritious! What’s not to love?!? 😀 Yum! ~G&S

    • Thanks, Jess! It really is so yummy, and the Greek yogurt dressing is something you can really feel good about serving … not only is the flavor profile awesome with Greek yogurt, but it’s just so much healthier than typical slaws! A win all around! 😀 ~G&S

    • Aw! Thanks for sharing our recipe with your mom, Ceara! We hope she loves it, too! It’s really so simple to make – and we love the flavor! Hope it’s a hit at both your house and hers! 🙂 ~G&S

  25. I seriously have a HUGE love for cabbage. I eat it daily. I love the taste, crunch, etc. So good! And I love a good coleslaw. It’s such an underrated side dish but it will cover half of my plate because I can’t get enough. This one looks awesome!

    • Hi, Purabi! So glad you stopped by! The tangy flavor of Greek yogurt is an immediate friend to even tangier cider vinegar. And the Greek yogurt adds wonderful creamy body without being too thick – really makes for a fabulous dressing! You’ve gotta try it! 😀 ~Shelley

  26. I go in waves of forgetting about coleslaw and being totally obsessed — definitely totally obsessed! I love putting it on sandwiches, too, and Josh loves a BBQ pulled pork sandwich or taco with some coleslaw on top. In fact, I don’t think I’ve ever seen him eat pork without coleslaw nearby.

    • Hey, Kelly! If Josh loves slaw with barbecued pork, then you’ll want to check out the recipe we’re posting Thursday for North Carolina Barbecue. Our version uses healthy chicken (and a crock-pot … so easy!) and is honestly the precise reason I made up this coleslaw recipe! The two are just absolutely perfect together! Josh will be so happy, and you’ll have his dinner done in just moments! Plus there’ll be plenty of coleslaw leftover for you, too! Yay! 😀 ~Shelley

    • Thanks so much! If you’re loving Greek yogurt these days (we sure are!), then this is definitely the slaw for you! It’s perfectly creamy without that heavy feeling you get with mayo-loaded slaws, and yet it also has a wonderful tangy-vinegary flavor. Just the right partner for practically any summer grill menu, BBQ, or deli tray! Yum! 😀 ~G&S

    • Hi, Ginny! Thanks so much for stopping by! And you’re so right … this slaw really is light and refreshing – it’s perfectly centered between tangy and creamy! Hope you love it as much as we do! 😀 ~Shelley

    • Oh, girlfriend, you are gonna looooove this on our Crock-Pot North Carolina BBQ sandwich (hint … hint … 😀 )! Honestly – that barbecue recipe is the entire reason I created this coleslaw – they’re a match made in heaven! 😀 ~Shelley

    • Mayonnaisey is totally a word!! 😀

      Hope you love this version – the yogurt makes it just a little bit creamy (and not at all maynonnaisey! Lol!) and so much more healthy than traditional coleslaw. Totally yummy on a sandwich!! ~G&S

  27. I made a salad using Greek yoghurt and just a bit of mayonnaise as a dressing last week and it was delicious … you couldn’t really tell it apart from just mayonnaise. So your coleslaw has persuaded me to give it a go without the mayo at all! Sounds lovely!
    P.S. Your description of the window-less office made me shiver! Sounds absolutely horrible!

    • Oh, Helen – I’m really excited for you to try this! So much healthier yet still so delicious! And really – my little windowless office wasn’t THAT terrible – the folks in offices around the outside of the building had windows, so I could always sneak over there to get a peak at the sun! And honestly, we kinda liked having the Communications Department secreted away … we could pump out way more productivity without people randomly wandering by to disturb us! Plus … I had that turkey and coleslaw sandwich to cheer me up … no worries!! 😀 ~Shelley

    • Cindy, in Pittsburgh (well, and now Florida and West Virginia!), there’s this great restaurant that puts coleslaw and fries on the sandwiches. SOOO good! And if it’s good on BBQ, it should be good on turkey, or ham, or fish, or … 😀

      And if you are totally loading up your sandwich, it’s good that the coleslaw can be healthy! 🙂 ~Gretchen

    • Yes, Consuelo! It’s so good! It adds that awesome crunch in each bite, and it’s a little tangy, too … soooo good! We try to amp up the nutrition anywhere we can – and this was the perfect place to add Greek yogurt! It makes it just a tad creamy, and a lot healthy! 🙂 Have a great day!! ~G&S

Please Leave Us a Comment! We Love Hearing from You!

Your email address will not be published. Required fields are marked *