Home » Recipes » Gluten-Free » No Mayo Coleslaw (made with Greek yogurt)
By Kara Lydon, RD, LDN - - Updated
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This no-mayo coleslaw is still creamy and delicious thanks to a protein-packed ingredient: Greek yogurt! Ready in less than 10 minutes, serve up this version at your next summer barbecue.
There’s just something about homemade coleslaw. I’m a F-A-N.
Especially in the summer, there’s nothing like having barbecue chicken or a lobster roll along side some homemade slaw.
But I know not everyone loves mayo (texture thing for most), so I made a coleslaw with a fun mayo substitution: Greek yogurt!
I love cooking with Greek yogurt because you can sub it for so much and it adds a nutrition protein punch to your recipes!
This slaw is super easy to make in less than 10 minutes. Serve it up as an easy summer side dish!
Ingredients You’ll Need
Notes on Ingredients
Greek yogurt: I used plain, whole milk Greek yogurt but you could also use a 2% low fat plain variety.
Shredded coleslaw mix: I bought mine from Trader Joe’s but any pre-shredded cabbage mix will do! Alternatively you could use a mandolin to slice your own cabbage and carrots.
How to Make Coleslaw with No Mayo
This side dish is the EASIEST to make. Buy a shredded cabbage or slaw mix to save tons of time and energy. Add some sliced scallions for extra flavor.
Make your dressing with just FOUR ingredients! Pour the dressing over the slaw mix and toss to combine so the slaw is evenly coated.
Did I say EASY OR WHAT?!
Slaw FAQs
Can I use regular yogurt?
I wouldn’t use regular yogurt because the dressing won’t be as thick.
Can I use nonfat 0% Greek yogurt?
Sure, if that’s your preference, but I think a 2% or whole would taste better.
Can I use my own cabbage to make this?
Of course! I like the coleslaw mix because it saves time and energy but you can definitely shred your own cabbage. You want about 4 cups worth.
Can I make this vegan?
Sure! I’d suggest using a vegan mayo instead of the Greek yogurt.
Can I use cottage cheese instead of Greek yogurt?
Yes! This recipe originally called for cottage cheese. You can simply swap out 1/2 cup cottage cheese for 1/2 cup Greek yogurt.
For more summer side dishes, check out my recipes below!
- Creamy Broccoli Salad
- Easy Garlic Scape Pesto
- Instant Pot Vegetarian Baked Beans
- 6 Ingredient Corn and Tomato Salad
- Caprese Pasta Salad with Hemp Pesto
- Grilled Summer Vegetables with Romesco Sauce
- Roasted Potato Salad with Egg and Herb Vinaigrette
If you like this recipe,please be sure to give it a 5 star rating below. If you make it, share it on instagram andtag me @karalydonrdand I’ll re-share it with my followers! If you want to save this recipe for later, be sure topin it on Pinterest!
No Mayo Coleslaw
(20 votes, average: 4.45 out of 5)
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- Author: Kara @ The Foodie Dietitian
- Total Time: 10 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This no-mayo coleslaw is still creamy and delicious thanks to a protein-packed ingredient: Greek yogurt! Ready in less than 10 minutes, serve up this version at your next summer barbecue.
Ingredients
Scale
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons honey
- ½ cup plain Greek yogurt
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cups shredded coleslaw mix (green and red cabbage and carrots)
- ½ cup sliced scallions (about 3 scallions)
Instructions
- In small bowl, whisk together apple cider vinegar, Dijon mustard, honey, Greek yogurt, salt and pepper until combined.
- In a large bowl, add coleslaw mix and scallions. Pour dressing over coleslaw mix and toss to evenly coat. Season with additional salt and pepper, to taste.
Notes
- I prefer plain whole milk Greek yogurt in this recipe but you can use 2% if you prefer.
- You can shred your own cabbage if you prefer – use 4 cups total.
- This recipe originally called for cottage cheese. You can use 1/2 cup cottage cheese in place of Greek yogurt if you’d prefer!
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Summer
This recipe was retested, reshot, and revamped to give you the most delicious (and beautiful!) recipe. The original recipe was published July 2015.
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24 Comments
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Sans Foy
I came here from a link that said it would use cottage cheese—and you mention you’ve updated the recipe. Could you include the cottage cheese variation? I was wondering if it would be puréed or not.
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Kara Lydon
Hi there! Sorry about that. The cottage cheese was not pureed. I’ll make a note in the recipe now!
November 5, 2022
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Sheelah
How long can I store your Coleslaw with Greek Yoghurt dressing in the frig?
July 8, 2022
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Kara Lydon
Hi Sheelah – it should last up to one week in the fridge!
July 11, 2022
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Pauline Brown
Hi Kara – I am wanting to make a coleslaw mix without using Mayo as my husband has acid reflux and enjoys coleslaw so much but unable to eat it with any acid forming ingredients. I like the idea of Greek yoghurt but will it turn watery when mixed with carrot/cabbage. Unfortunately can only use mixed dried herbs and little salt so not much choice to make it as delicious as mayo coleslaw 🙁
July 4, 2021
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Kara Lydon
Hi Pauline – great question! Because the Greek yogurt (especially whole milk) is quite thick, it shouldn’t get runny when mixed with the other ingredients. I would make it soon before you intend to eat it for optimal thickness and flavor, though. The apple cider vinegar, honey, and dijon mustard should give it a flavorful kick, even without the salt. Let me know if you make it and how it goes!
July 8, 2021
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Jennie
Hi! How many 9 oz bags of the TJ’s shredded cabbage and carrots mix did you use for this recipe? Just one?
January 7, 2021
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Kara Lydon
Hi! Yes, just one bag!
January 12, 2021
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Donna
This looks delicious and nutritious! Can’t wait to try! I’m a little confused though…do you use BOTH Greek yogurt and cottage cheese, or either/or? Thanks!
July 25, 2020
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Kara Lydon
Thanks, Donna! Whoops! It’s either or :). This recipe was originally published in 2015 using cottage cheese but recently updated it to use Greek yogurt instead 🙂
August 4, 2020
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Carrol Lindsay
Your recipe was the first I saw that made sense to me that is made without mayo. I had a taste for a cabbage salad tonight so off to the store I went. I will make a salomon burger with a side of sweet potato wedges.
VarrolJuly 25, 2019
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Michael Wajda
This looks great. Can you supply the nutritional info too please? I don’t keep any recipes these days without the nutritional info to keep me where I want to be.
April 27, 2018
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Kara @ The Foodie Dietitian
Sorry, Michael. I don’t conduct nutritional analysis on my recipes and explain why in this post: https://karalydon.b.wpstage.net/intuitive-eating/why-i-dont-include-the-nutrition-information-for-my-recipes/
June 29, 2018
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Sara @sarahaasrdn.com
Oh Kara, the way to my heart is coleslaw! 🙂 This one looks lovely!!!!
August 1, 2016
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Kara @ The Foodie Dietitian
Thanks, Jen! Enjoy!
August 12, 2015
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Great idea! I like your cole slaw requirements and while I’d never pass up fries for it I certainly would eat this version 🙂
July 28, 2015
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Kara @ The Foodie Dietitian
Bahaha touche, Deanna. Thanks!
August 12, 2015
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I totally agree with your coleslaw requirements! And I LOVE black pepper on any type of creamier salad like this!
July 28, 2015
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Kara @ The Foodie Dietitian
Black pepper for the win 🙂
August 12, 2015
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I love coleslaw! Love that you used cottage cheese to replace the mayo, so clever!!! Pinning this to make for later 🙂
July 28, 2015
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Kara @ The Foodie Dietitian
Thanks, Rachel! I’m always looking for ways to pump up the protein in dishes. Cottage cheese and Greek yogurt often make appearances in my recipes for that reason. 🙂
August 12, 2015
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I love the addition of dijon mustard and honey…sounds way better than traditional cole slaw! Great idea, thanks for sharing!
July 28, 2015
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Kara @ The Foodie Dietitian
Thanks, Crissy! Enjoy 🙂
August 12, 2015
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