Quick Greek Yogurt Coleslaw Recipe Breathes New Life Into A BBQ Favorite
Coleslaw is a classic of potlucks, cookouts, and barbecues — the perfect make-ahead side dish that brings together inexpensive ingredients and a creamy dressing sure to pair perfectly with all types of grilled or roasted mains. But private practice registered dietitian and recipe developer Kristen Carli of Camelback Nutrition & Wellness has a new spin on this classic to make it even healthier.
To the base of carrots and cabbage, which are already rich in brain-boosting fiber and nutrients, not to mention a non-negligible dose of beta carotene for skin and eye health, Carli adds Greek yogurt, a creamy substitute for the mayonnaise-based dressing that usually coats the shredded veggies. "Greek yogurt is a great substitute for mayo, because it is high in protein," she explains. "It is creamy, but not as salty as mayo."
This version of traditional coleslaw pairs with any dish you'd typically serve the classic side with. "I love coleslaw with burgers," says Carli, who also enjoys it "on the side of pasta salad and on top of a green salad for extra crunch."
Gather the ingredients to prepare the Greek yogurt coleslaw
This Greek yogurt coleslaw is super simple to make, and your shopping list is just as easy to round up. For the slaw itself, all you need is shredded coleslaw mix. You could also make it even simpler and opt for just shredded green cabbage, if you'd prefer! The dressing, meanwhile, is made with a base of Greek yogurt. (Be sure to grab an unsweetened version, lest you be unpleasantly surprised by a sugary salad!) A touch of white wine vinegar adds a punch of acidity, and salt and pepper round out the flavors.
Stir together the Greek yogurt coleslaw
To make this Greek yogurt coleslaw, combine the shredded cabbage, Greek yogurt, vinegar, salt, and pepper in a large bowl. Stir well, and the crucial step here is to refrigerate for at least an hour to give the ingredients time to mix and mingle, and to allow the cabbage ample time to soften.
You can make this slaw a bit in advance, says Carli, but not too far. "I would make sure to chill this slaw before eating it, but be sure to consume within 24 hours," she says. Past this point, it may begin to get too soft, and due to the moisture in the cabbage, the dressing will go from creamy to watery.
- 1 pound shredded coleslaw mix or shredded green cabbage
- ¾ cup nonfat unsweetened Greek yogurt
- ¼ cup white wine vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- In a large bowl, combine the shredded coleslaw mix or shredded green cabbage, nonfat unsweetened Greek yogurt, white wine vinegar, salt, and pepper. Stir to combine everything nicely.
- Refrigerate the coleslaw for at least 1 hour before serving, then enjoy!
| Calories per Serving | 53 |
| Total Fat | 2.0 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 4.8 mg |
| Total Carbohydrates | 5.7 g |
| Dietary Fiber | 2.0 g |
| Total Sugars | 3.6 g |
| Sodium | 283.1 mg |
| Protein | 3.6 g |
