With Video Tutorial!
~ This no-mayo coleslaw is the perfect middle ground between creamy, deli-style coleslaws and tangy vinegar slaws. This much healthier version has just a few simple ingredients (and no questionable ingredients from bottled, processed slaw dressing). It’s delicious with barbecue and a super-easy make-ahead recipe for summer picnics and cookouts! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •
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: a no-mayo coleslaw that successfully subs Greek yogurt in place of mayonnaise or those bottled slaw dressings filled with questionable ingredients.
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!
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 nutritious. Just the way we like it!
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 or summertime backyard BBQ menu.
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!
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).
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 …)
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 …).
- 1/2 cup nonfat plain Greek yogurt
- 3 1/2 tablespoons apple 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
- In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined.
- Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly.
- Cover and refrigerate until using (preferably at least 30 minutes).
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.