Healthy Homemade Coleslaw Salad (Creamy & Tangy)

Name: Healthy Homemade Coleslaw Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups cabbage (shredded or thinly sliced ); 1 cup shredded carrots; 1 medium medium onion (thinly sliced); 2/3 cup greek yogurt (or use avocado oil mayo); 2 tablespoons Olive Oil; 1 garlic clove (minced); 1 tablespoon dijon mustard; 1 tablespoon apple cider vinegar; kosher salt and pepper (to taste); 1 Tablespoon honey or agave

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This homemade coleslaw salad is quick and easy to make, with a creamy Greek yogurt dressing instead of mayonnaise. It’s fresh, light, and full of flavor, making it perfect for everything from weeknight dinners to summer cookouts. Ready in just 20 minutes, and so much better than store-bought.

top view close up image of close slaw salad in a white bowl

I started making coleslaw with Greek yogurt because I wanted something lighter that still felt creamy and satisfying. Mayo-based slaws can feel heavy, especially in the summer, and this version just feels fresher. It’s one of those sides I can throw together quickly, and it always disappears fast at barbecues and family dinners. They are also perfect to serve over Easter or on St.Patrick’s Day.

Recipe Overview

Skill Level

Beginner

Prep Time

20 mins

Cook Time

0 mins

Why I love It

Simple and easy: You will need a handful of ingredients to make this coleslaw salad. Plus, it is very easy to make and ready in just 20 minutes.
Healthy and good for you: Made with a healthy dressing that does not require any mayonnaise.
Perfect for gatherings and potlucks: This healthy coleslaw salad recipe is a great option to make and take to any gathering or potluck.
Better than store-bought: After you make homemade coleslaw, you will never get store-bought coleslaw again.

Key Ingredients

Below is a list of the ingredients I used to make this healthy coleslaw recipe. Full measurements are listed further down in the recipe card.

Cabbage: Use white cabbage. The thinner you slice the cabbage, the better. You could also mix in some purple cabbage.
Shredded Carrots: You may use shredded store-bought carrots, but I do prefer that you shred your own at home. The thinner the better. Plus, they are way tastier.
Onion: Use white sweet onions or cooking onions. For a less intense onion taste, go with white sweet.
Yogurt: I used Greek yogurt, but you can use plain yogurt too. For a vegan option, use dairy-free yogurt. Careful not to get sweetened and flavored yogurt.
Garlic: Use fresh garlic cloves. Do not try to use garlic powder. It’s just not the same.
Dijon mustard Prefered over yellow mustard. You may also use honey dijon.
Vinegar: Use apple cider vinegar or white vinegar (not pictured)
Salt and pepper to taste.

Tips before you get started

Use full-fat or 2% Greek yogurt: It gives you the creamiest texture. Nonfat works, but it can be slightly thinner.
Drain excess moisture: If your cabbage seems watery after mixing, let the slaw sit for 10 to 15 minutes, then drain off any extra liquid before serving.
Slice cabbage thinly: Thin slices help the dressing coat evenly and give you that classic coleslaw texture.
Balance the tang: Taste and adjust the vinegar or sweetener. Greek yogurt is naturally tangy, so a small amount of honey or agave helps balance it.
Let it chill: Coleslaw tastes better after at least 30 minutes in the fridge. The flavors blend, and the cabbage softens slightly.

How to make healthy coleslaw salad

Prep the veggies: First, clean and shred the cabbage and carrots. Then slice the onions thinly. Place the prepped veggies into a large salad bowl.

Make the dressing: In a small bowl, whisk the dressing ingredients. These are (2/3 cup Greek yogurt, or use avocado oil mayo, 2 tablespoons Olive Oil, 1 garlic clove, minced, 1 tablespoon dijon mustard, 1 tablespoon apple cider vinegar, kosher salt and pepper, to taste)

Mix in the dressing: Pour the dressing over the veggies and toss thoroughly to combine.

process shot to shred carrots and cabbage and add it to a bowl.

Serve: You can serve immediately, or I recommend refrigerating it for 1 hour prior to serving; that’ll allow the flavors to meld and the cabbage to tenderize.

Optional: I sometimes love adding a bit of honey. If you like a bit of sweetness to offset the acidity, add 1 tbsp of honey.

side shot image of a white bowl filled with coleslaw salad

Common Questions

Is coleslaw made with Mayo?

Yes. The traditional coleslaw is made with mayo; most recipes call for it. For a healthier version, I used Greek yogurt instead of Mayo. Plain yogurt may also be used.

How long does it last?

It will stay fresh for about 3 to 4 days in an airtight container in the fridge. Just give it a good stir before serving.

Can you freeze coleslaw?

Some would say yes, you may freeze coleslaw. If you don’t mind your slaw being a bit soggy and runny after you thaw it, then sure, you can freeze it if you have a lot of leftovers. I normally would prefer not to freeze coleslaw.

Does Greek Yogurt make the coleslaw taste sour?

Greek yogurt is naturally tangy, but when combined with a little sweetener and vinegar, the flavor becomes balanced and fresh rather than sour.

Can I make this coleslaw ahead of time?

Yes. In fact, it tastes better after chilling for a few hours. If making a full day ahead, you may want to stir in a spoonful of extra yogurt before serving to freshen it up.

Can I use STORE BOUGHT coleslaw mix?

Absolutely. Pre-shredded cabbage and carrots save time and work perfectly in this recipe.

Is this coleslaw good for meal prep?

Yes, it works well for meal prep. It pairs great with grilled chicken, fish, or as a topping for tacos and sandwiches.

What to serve with coleslaw

tope view of coleslaw salad in a white bowl with a side of fresh carrots next to the bowl on top right

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Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.