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Creamy Coleslaw

Simple, healthy, delicious creamy coleslaw recipe with tangy dressing that’s ready in 5 minutes. Great for BBQ’s, tacos, potlucks or a fast weeknight side dish.


  • 1 12-16oz package of shredded coleslaw mix (or 1 small head of green cabbage)
  • 1 10 oz package of shredded carrots (or 1 large carrot, shredded)
  • 2 Tbsp plain Greek yogurt (make your own)
  • 2 Tbsp mayo (how to make homemade mayonnaise)
  • 1 Tbsp mustard (any variety)
  • 1 Tbsp apple cider vinegar (make your own)
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper


  • If necessary, shred the cabbage and carrots and set aside.
  • In a large bowl, combine all the ingredients, except the cabbage and carrots. Whisk well.
  • Add the cabbage and carrots and toss together using a pair of tongs. 
  • Taste and add additional seasonings if desired.
  • Serve immediately, or store in the refrigerator for up to 4 hours. Toss well before serving.


  • Cabbage: I like green cabbage, but you can use a combination of green and red cabbage.
  • Vinegar: I like apple cider vinegar, but you can use rice wine vinegar, distilled white vinegar, lime juice or lemon juice.
  • Greek Yogurt: Regular yogurt is too thin, but you can strain it to make your own Greek yogurt. Follow this tutorial to learn how.
  • Mustard: Any variety works here, but I like spicy brown mustard or whole grain mustard.


Keywords: Creamy Coleslaw