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Fresh Make-Ahead Creamy Greek Yogurt Coleslaw with Apple Cider Vinegar

creamy Greek yogurt coleslaw - featured image

A healthy, creamy, and tangy coleslaw made with Greek yogurt and apple cider vinegar, perfect for meal prep and crowd-pleasing at barbecues.

Ingredients

Scale
  • 4 cups finely shredded green cabbage
  • 2 medium carrots, peeled and grated
  • 1 small red onion, finely diced (optional)
  • 1 cup plain full-fat Greek yogurt
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley or dill, chopped (optional)

Instructions

  1. Prepare the vegetables by shredding about 4 cups of green cabbage using a box grater or food processor. Peel and grate 2 medium carrots. Finely dice 1 small red onion if using. Place all veggies in a large mixing bowl.
  2. In a separate bowl, whisk together 1 cup of plain Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon celery seed, and salt and pepper to taste until smooth and creamy.
  3. Pour the dressing over the shredded vegetables. Toss gently but thoroughly until every shred is coated.
  4. Stir in 2 tablespoons chopped parsley or dill for extra freshness (optional).
  5. Transfer the coleslaw to an airtight container and refrigerate for at least 1 hour and up to 24 hours to allow flavors to meld. Toss gently before serving.

Notes

If coleslaw seems watery after sitting, gently toss and drain excess liquid. Avoid overdressing to keep cabbage crunchy. Whisk yogurt well before mixing. For thicker dressing, add a teaspoon of mayo or cream cheese. Remove thick core bits from cabbage. Use gentle folding motions when tossing to keep crunch.

Nutrition

Keywords: coleslaw, Greek yogurt, apple cider vinegar, healthy coleslaw, make-ahead salad, meal prep, creamy coleslaw, dairy-free option