Creamy Coleslaw Recipe Without Mayonnaise: Greek Yogurt Tang With Crunch

Ingredients

• 1 whole Green Cabbage
• 2 whole Carrots
• 1 cup Plain Greek Yogurt
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 1 tbsp Dijon Mustard
• 0.5 tsp Celery Seeds
• 0.75 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 cup Fresh Flat-Leaf Parsley
• 1 tbsp Honey

Instructions

1. 1

   Prep the Vegetables for Maximum Crispness: Start by removing the outer leaves of the green cabbage and cutting it into quarters. Slice out the core, then finely shred each quarter using a sharp knife or mandoline. You want thin, even strips for the best texture. Peel the 2 whole Carrots and grate them using the fine side of a box grater. The shredded cabbage and grated carrots should look uniform in size—this ensures every bite has a consistent crunch. Place both in a large bowl and set aside while you make the dressing.

2. 2

   Whisk Together the Yogurt Dressing: In a medium bowl, combine the 1 cup Plain Greek Yogurt, 2 tbsp Apple Cider Vinegar, 1 tbsp Granulated Sugar, and 1 tbsp Dijon Mustard. The vinegar adds a bright tang, while the mustard gives depth to the flavor. Add the 0.5 tsp Celery Seeds, 0.75 tsp Salt, and 0.5 tsp Black Pepper. Whisk everything together until smooth and fully combined. For a touch of sweetness, stir in the 1 tbsp Honey—this balances the acidity perfectly. Taste and adjust seasoning if needed.

3. 3

   Combine and Let the Flavors Meld: Pour the dressing over the shredded cabbage and carrots. Using a large spoon or tongs, toss everything together until the vegetables are evenly coated. The dressing should cling to each strand of cabbage without pooling at the bottom of the bowl. Here’s the thing—this slaw tastes best after it sits for at least 30 minutes. The flavors deepen as the dressing softens the vegetables slightly, but they’ll still retain that essential crunch. Cover the bowl and refrigerate to let the magic happen.

4. 4

   Garnish and Serve Chilled: Just before serving, chop the 0.25 cup Fresh Flat-Leaf Parsley and sprinkle it over the slaw. This adds a pop of color and a fresh, herbal note that brightens up the dish. Give it one final toss to distribute the parsley evenly. Serve the slaw chilled in bowls or as a topping for sandwiches and tacos. The texture should be creamy yet crisp, with a balanced sweet-tangy flavor that keeps everyone coming back for more.