Coleslaw Recipe with Greek Yogurt

Coleslaw Recipe with Greek Yogurt

If you are looking for tasty and healthy side dishes or salads, then you are on the same page with me. So, I invite you to follow my suggestions. This very popular Coleslaw Salad uses basic ingredients, yet, I felt a bit intimidated by the fact I had to make mayonnaise. We do eat mayonnaise, but as rare as possible and besides, I don't really want to spend time making it, so I don't complicate my life. But I've discovered the Coleslaw Salad with greek yogurt or sour cream and I find it absolutely amazing. And it's because the specific taste and flavour come from the mustard and vinegar combination.

Yesterday, Sofia, my little gourmand, declared her love for me and for the Coleslaw Salad and asked me to cook it more often. We all enjoyed it and I'm sure it will soon become the family's favourite. A big plus is the fact that it can be kept in the fridge for 1-2 days, without its taste and texture being affected - on the contrary. It's the perfect side dish for any meat meal and not only.

There are so many versions of it, I chose a lighter one. You can leave the dill out or replace it with spring onion. Also, you can use red cabbage for an even more colourful look.


White cabbage
500 g
white or red - you can also combine them
150 g
1 tbsp
you can leave it out or replace it with a small chopped onion
Creamy yogurt
70 g
Sour cream
70 g
2 tsp
choose a type of mustard you like the taste
Apple cider vinegar
1 tbsp
1 tsp
1 tsp
and a bit of ground pepper to taste

Step by step


First, I suggest we prepare the sauce for the salad:

-Transfer the yogurt, the sour cream and the mustard into a bowl; 


-Add the vinegar, 1 tsp sugar and 1/2 tsp salt; 



-Blend all together, the sauce is ready!



You can use a knife to slice the cabbage or you can use a mandoline grater, it's much quicker like this. 



You can see how fine the cabbage is sliced when using the mandolin grater - now move it to a bigger bowl. 



Use the big holes side to shred the carrots. 



To the cabbage in the bigger bowl, add the carrots and 1/2 tsp salt and use your hands to incorporate the ingredients. 



Now put the chopped dill or small onion. 

Or just leave them out. 



Pour the yogurt sauce. 



Use a spoon to mix everything together, adjust to taste with salt and pepper. 


You can serve the salad right away, but it's better to keep it in the fridge for 2-3 hours, just enough to release its flavours.

It's wonderful even the next day, as a light side dish to any meal. 


Quantity: 800 g
Prep time: 120 min
Difficulty: easy
Ready in: 20 min
Publish date:
Collections: Salads


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