Light Coleslaw Recipe with a Tangy Yogurt Dressing

Light coleslaw is a crisp cabbage-and-carrot side tossed in a tangy dressing made with Greek yogurt, a little mayonnaise, vinegar, and lemon. It comes together without cooking, and a short chill lets the flavors blend while keeping the vegetables pleasantly crunchy; coleslaw has many regional and family-style versions, and this one is designed to be fresh and easy to serve.

Ingredients

8 cups (about 560 g) finely shredded green cabbage, from about 1 small head
1 cup (110 g) peeled, coarsely grated carrot, about 1 large carrot
⅓ cup (35 g) thinly sliced scallions, about 3 scallions
½ cup (120 g) plain Greek yogurt
2 tablespoons (30 g) mayonnaise
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 g) Dijon mustard
2 teaspoons (14 g) honey
½ teaspoon (1 g) celery seed
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) cold water, optional, to thin the dressing

Instructions

Prepare the vegetables. Remove any wilted outer cabbage leaves and cut the cabbage into quarters through the stem. Cut away the core, then slice the cabbage as thinly as you can with a sharp knife or mandoline. If using a mandoline, use its hand guard and keep your fingers away from the blade. Transfer the shreds to a large bowl. Grate the carrot and thinly slice the scallions, then add them to the cabbage. If you rinsed the vegetables, dry them well so excess water does not dilute the dressing.
Mix the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, cider vinegar, lemon juice, Dijon, honey, celery seed, salt, and pepper until smooth. Taste a little on a piece of cabbage. It should be bright and gently sweet, with enough salt to bring out the vegetable flavor. If you prefer a looser dressing, whisk in the optional cold water a teaspoon at a time.
Dress the slaw. Pour the dressing over the cabbage mixture. Toss thoroughly, lifting the vegetables from the bottom of the bowl so the dressing coats the shreds evenly. At first it may look as if there is not quite enough dressing, but the cabbage softens slightly as it rests. Add more salt or pepper only after tossing, since the dressing is already seasoned.
Chill and finish. Cover the bowl and refrigerate the coleslaw for 30 minutes. This resting time allows the vinegar, lemon, and seasonings to mingle and takes the raw edge off the cabbage without making it limp. Toss once more before serving. Taste a forkful and adjust with a little extra lemon juice for brightness, honey for sweetness, or salt if the flavors seem muted.

Tips

Slice evenly for the best crunch. Thin, consistent shreds are easier to coat and easier to eat than large chunks. A sharp knife works well; a food processor with a shredding disk is convenient for a large batch, though it may produce shorter pieces. Avoid processing the cabbage until it is finely minced, because that can make the slaw wet and soft.
Start with dry vegetables. Water clinging to rinsed cabbage or carrots thins the dressing and can leave liquid at the bottom of the serving bowl. Spin the vegetables in a salad spinner or pat them dry with a clean towel before mixing. If the finished slaw has a small pool of liquid after chilling, toss it again; for a very watery batch, lift the vegetables out with a slotted spoon.
Adjust the balance gradually. Cider vinegar and lemon make this dressing lively, while honey rounds off their sharpness. Different cabbages and yogurts vary in sweetness and tang, so taste before adding extra acid or sweetener. Add changes in small amounts, toss, and taste again rather than correcting the whole bowl with a large splash.
Keep the cabbage crisp. For the freshest texture, combine the dressing and vegetables about 30 minutes before serving. You can make the dressing and prepare the vegetables separately earlier in the day, then store each covered in the refrigerator. Once dressed, the slaw continues to soften as it sits, especially if finely shredded.

Serving Suggestions

Serve this coleslaw cold or cool, straight from the refrigerator, as a contrast to warm, savory foods. It pairs naturally with grilled chicken, roasted pork, burgers, veggie patties, baked beans, and barbecue-style mains. A scoop also works well in fish or bean tacos, tucked into a sandwich, or alongside a simple baked potato. For a picnic or buffet, set it out in a chilled bowl and serve with a clean spoon so the salad stays tidy and easy to portion.

The recipe makes six side servings, but portions can be smaller when the table includes several sides. For a casual meal, plan on roughly 1 to 1½ cups per person; with a fuller spread, a smaller scoop is usually enough. If you are serving a crowd, keep the extra slaw refrigerated and refill the serving bowl in batches rather than leaving the whole quantity out for an extended time. A sprinkle of sliced scallions or a pinch of celery seed on top gives the bowl a neat finish without adding another garnish to prepare.

Variations

Use a different cabbage mix. Replace up to half of the green cabbage with finely shredded red cabbage for color and a slightly firmer bite. You can also use a mixture of green and red cabbage with the same total quantity. Red cabbage may tint the dressing a pale pink if the slaw sits for several hours, which is normal and does not affect the flavor.

Make it dairy-free. Use an unsweetened, plain plant-based yogurt and dairy-free mayonnaise in the same quantities. Choose a thick yogurt-style product so the dressing clings to the vegetables; a thin one may need less water or an extra spoonful of mayonnaise. Check the dressing before adding the full amount of honey, since plant-based yogurts differ in flavor.

Change the sweetener or seasoning. Maple syrup can replace the honey in the same amount, giving the dressing a mild maple note. For a more savory version, omit the honey and add a little extra lemon or vinegar to taste. A pinch of smoked paprika, a small amount of prepared horseradish, or chopped fresh dill can change the character of the slaw without altering the basic method. Add strong seasonings sparingly so the cabbage remains the main flavor.

Add extra crunch. Just before serving, fold in ½ cup (about 55 g) toasted sunflower seeds or ½ cup (about 50 g) chopped toasted pecans. Keep crunchy additions separate if making the slaw ahead, since they soften in the dressing. For a fruitier variation, add ½ cup (about 75 g) finely diced apple shortly before serving; its sweetness pairs well with the tangy dressing, though the cut fruit may brown if it sits for a long time.

Storage and Reheating

Refrigerate coleslaw within 2 hours of preparing or serving it. Store leftovers in a clean, covered container at 40°F (4°C) or colder and use them within 3 to 4 days. The cabbage will release some liquid and become softer over time, so the slaw is at its best on the day it is dressed and remains most crisp during the first 24 hours. Stir before serving leftovers, and drain off excess liquid if you prefer a thicker texture. Discard the salad if it has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Reheating is not appropriate for this fresh, creamy salad; serve it cold. Freezing is also not recommended because thawed cabbage becomes limp and watery, and the yogurt-based dressing may separate. If you want to prepare ahead, refrigerate the shredded vegetables and dressing in separate airtight containers for up to 1 day, then combine them about 30 minutes before serving. Keep any toasted nuts or seeds separate until the last moment so they retain their crunch.

Frequently Asked Questions

Can I use a bag of coleslaw mix?
Yes. Use about 1½ pounds (680 g) of plain shredded coleslaw mix in place of the cabbage and carrot, and leave out the separate carrot. If the mix includes red cabbage, the finished slaw will have a more colorful appearance. Check the label and avoid mixes with added dressing or seasoning, which would change the recipe’s flavor and salt level.

Can I make this light coleslaw ahead?
Yes. For the best crunch, shred the vegetables and mix the dressing up to 1 day ahead, keeping them in separate covered containers in the refrigerator. Toss them together 30 minutes before serving. You can dress it earlier if convenience matters more than crunch, but expect the cabbage to soften and release more liquid the longer it sits.

Why did my coleslaw turn watery?
Cabbage naturally releases moisture, especially after it is cut, salted, and left to rest. Wet vegetables can add even more liquid, and very fine shreds soften sooner. Dry the vegetables well before mixing, measure the salt, and avoid dressing the slaw too far ahead. If a little liquid collects, toss the slaw; if there is a lot, serve it with a slotted spoon or carefully pour off the excess.

How can I make the dressing less tangy or more tangy?
For a milder dressing, whisk in 1 tablespoon (15 g) more Greek yogurt or ½ teaspoon (about 3.5 g) more honey, then taste again. For more tang, add lemon juice or cider vinegar in ½-teaspoon (2.5 ml) increments. Make adjustments before dressing the vegetables when possible, since a large change to a dressed batch can make the seasoning uneven.

Can I make it without mayonnaise?
Yes. Replace the 2 tablespoons (30 g) of mayonnaise with the same amount of Greek yogurt for a slightly tangier, less rounded dressing. Whisk the dressing thoroughly and taste it before adding the cabbage; you may want a little more honey or a small splash of water to balance its thickness. A thick plain yogurt works best so the dressing still coats the shreds.

Does this coleslaw need to be served immediately?
No. A 30-minute chill improves the flavor, and the slaw can be served later from the refrigerator. It does not need to come to room temperature. Toss it again just before serving, especially if it has been chilled for several hours, and keep the bowl cold while it is on the table.

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