I know that for people who are true fans of mayo this may sound really bad like -What? -Coleslaw without mayonnaise in it? -Can you really eat that? Well, real-mayo fans I don’t know if you’re ever going to like it as much but I can tell you this…
This Greek Yogurt Coleslaw is so much creamier, refreshing, and healthier. And for people like me (that have mayonnaise in their blacklist of foods not to eat) this salad is a real delish and healthy alternative!
Like I said it’s very refreshing and creamy. But it’s also a bit garlicky. Made with white & red cabbage, carrots, full-fat Greek yogurt, olive oil, red wine vinegar, garlic, and fresh dill (optional).
How To Make Greek Yogurt Coleslaw
To make it, you kind of marinate the veggies for a few minutes first. After you finely shred the cabbage and turn the carrot into peels using a veggie peeler (it’s crispier this way instead of just grating it) place them all in a big bowl, and mix very well with some kosher salt and the vinegar.
Let the veggies stand for 15 minutes and then squeeze them well with your hands to remove excess water. Then combine with the remaining ingredients for the salad.
OTHER GREEK YOGURT RECIPES YOU MAY LIKE:
- Greek Yogurt Mashed Potatoes
- Detox – Greek Yogurt Creamed Spinach
- Healthy Strawberry Smoothie With Greek Yogurt
- Cucumber Salad With Yogurt And Mint
- Healthy Homemade Greek Vinaigrette (With Greek Yogurt)
Why It’s Healthy
For one, it’s free of the unhealthy fats that come with mayonnaise. The “refined” vegetable oils, aka oils that are burned to the point that are deprived of their nutritional value. Like canola oil that is used in making mayonnaise. And if you think that for every 6-8 eggs used to make mayonnaise you need about 1 liter of oil, that’s really A-LOT of unhealthy fats.
-You may read this article for more information on refined oils.
Using Greek yogurt instead, which is also high in fat but animal fat in its natural form, + rich in probiotics makes a Coleslaw salad a really healthy one. And in the end, isn’t that how a salad should be?
OTHER INGREDIENTS YOU MAY ADD:
- Boiled Beets. They go so nicely with garlic and yogurt, like in this Beetroot salad with Greek yogurt.
- Serve it on top of shredded lettuce & rocket.
- Add sliced pickles on top.
Healthy & Creamy Greek Yogurt Coleslaw
- ½ small white cabbage
- ¼ small red cabbage
- 1 carrot
- 3 tablespoons red wine vinegar
- 5 tablespoons Greek yogurt creamy & full-fat
- 1 small garlic clove mashed
- 3 tablespoons olive oil
- kosher salt
- freshly ground pepper
- Optional: 1 teaspoon chopped fresh dill
- Cut off the top and bottom of the carrot. Peel of its outer skin and discard. Then with a vegetable peeler turn the carrot into thin peels. Turning it around to get even peels of each side. When you cut the carrot this way, you get a crispier texture and a nice crunchiness to the salad. You can grate the carrot instead if you prefer the classic way. Place in the bowl as well.
- Sprinkle some kosher salt to the veggies and add the vinegar. Mix very well with your hands and then let the salad sit and marinate for 15 minutes.
- In a large salad bowl, whisk together the remaining ingredients for the salad.
- Take handfuls of the salad in your hands and squeeze to remove excess water. Then toss into the salad bowl. Mix everything to combine well and serve.
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