Light Yogurt Apple Cider Coleslaw (Printable Version)

Crisp cabbage and carrots in a light, tangy yogurt and apple cider vinegar dressing — a healthier twist on the classic side.

# The Ingredients You'll Need:

→ Coleslaw Base

01 - 4 cups shredded green cabbage
02 - 1 cup shredded red cabbage
03 - 1 cup shredded carrots
04 - 2 green onions, thinly sliced

→ Dressing

05 - 1/2 cup plain Greek yogurt
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp Dijon mustard
08 - 1 tsp honey or maple syrup
09 - 1/2 tsp celery seed (optional)
10 - Salt and freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - In a large bowl, combine the shredded cabbages, carrots, and green onions.
02 - In a separate small bowl, whisk together yogurt, apple cider vinegar, mustard, honey, celery seed (if using), salt, and pepper until smooth.
03 - Pour the dressing over the vegetables and toss until evenly coated.
04 - Chill for at least 15–30 minutes before serving for best flavor and texture.
05 - Toss again just before serving.

# Additional Tips::

01 -
  • Only 15 minutes to prepare from start to finish
  • Healthier than traditional mayo based coleslaws with less calories
  • Stays crisp longer than traditional coleslaw recipes
  • Versatile enough to pair with nearly any main dish
02 -
  • Contains significantly less fat than traditional mayo based coleslaw
  • Keeps its crunch longer without becoming soggy
  • Makes an excellent meal prep option lasting 3 to 4 days in the refrigerator
  • Provides probiotics from the yogurt for gut health benefits
03 -
  • Salting the cabbage and letting it sit for 15 minutes before dressing helps remove excess moisture for an even crispier slaw
  • Using full fat Greek yogurt results in a creamier texture that more closely resembles traditional coleslaw
  • Preparing this a day ahead actually improves the flavor but reserve some fresh herbs like parsley or dill to sprinkle just before serving for brightness
Return to Recipe