Greek Yogurt Cole Slaw Recipe - Allrecipes.com
Greek Yogurt Cole Slaw Recipe
  • READY IN ABOUT hrs

Greek Yogurt Cole Slaw

Recipe by  

"Healthy and tasty slaw."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Stir yogurt, mayonnaise, vinegar, and honey together in a large bowl. Gradually beat milk into the yogurt mixture until you reach your desired consistency; season with salt and pepper. Add coleslaw mix and toss to coat.
  2. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
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Reviews More Reviews

Oct 13, 2013

I like this recipe - except for the mayo - any tips on how to eliminate it and sub something else?

 
Apr 24, 2013

We loved this tangy coleslaw. It was a pleasant change from coleslaws that incorporate mayo and a good side for fried chicken.

 

12 Ratings

Jun 15, 2013

Loved it!!!! My only change was to add a bit of fresh dill. Thank you for a fantastic recipe!

 
May 21, 2013

I made this with freshly grated cabbage and carrot mix and it was really good. I did approximate measurements it and make 1/4 of the recipe. It was still pretty 'wet' and I prefer my cole slaw with not so much dressing, but the flavor was really good. As a bonus, you don't use as much mayo. An excellent side to go with BBQ chicken.

 
Jun 10, 2014

I used half the yogurt. I also used more cabbage, one whole head along with a large onion and several carrots. I made a huge batch. Seems like this recipe needs more cabbage. Makes a lot of dressing even with half the yogurt. I also used sugar instead of honey and added a teaspoon of Dijon mustard. Turned out to be the the best coleslaw I've ever had!

 
Jul 06, 2013

This is a nice option for healthier coleslaw. I did not feel the need to add any skim milk because I prefer a creamier base for the coleslaw and the end result was wet enough. Thanks for sharing!

 
Jun 16, 2014

it was DEEE-LISH. i did halve the mayo tho and i added more 1% milk and vinegar but not much. probably had to do that bc we only used 1/4c mayo. i may even cut the mayo completely next time bc you don't need it. i don't like it thick but you can taste and decide consistency as you are preparing. i put in a lot of pepper also b.c i like kick. i also made it night before to let marinate longer. was worth the wait. the 30+ guests at our father's day bbq were RAVING and honestly, once they found out it was almost fat free, they used the slaw as salad dressing for the garden salad we served and we didn't even open the dressing bottle!!! the yogurt makes it a meal in its own right but as a cole slaw, that's a bonus. i ate it with spare ribs and was awesome. my hubby put some on his pulled chicken sandwich and others followed suit and loved as well. it was a big hit -- no leftovers!!! fyi- we are a relatively healthy bunch who avoid extraneous fat and grease. this slaw has tang and kick, no oily pool of yuck on your plates. it was not a hard sell to get everyone to eat yogurt and cabbage once we told them it wasn't your avg fat laden slaw!!!

 
May 27, 2014

I basically reinvented this recipe. I used no milk and no vinegar. It was good (and simple) so I looked for similar recipes - to help figure out what I might have missed. Started adding a bit of vinegar and Bingo. I use this as a sandwich topping - especially for hot pastrami.

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 34.7 g
  • 53%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 349 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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