Fresh Healthy Greek Yogurt Coleslaw: My Summer Side Dish (Print Version)

Lighten up your BBQ with this Fresh Healthy Greek Yogurt Coleslaw! Creamy, crunchy, and bursting with flavor a perfect guilt-free side.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Crisp Veggie Base

01 - 1/2 head green cabbage, finely shredded
02 - 1/4 head red cabbage, finely shredded
03 - 2 medium carrots, grated

→ Creamy Yogurt Dressing

04 - 1 cup plain full-fat Greek yogurt
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp Dijon mustard
07 - 1 tsp honey (or maple syrup)
08 - 1/2 tsp garlic powder

→ Flavor Boosters & Seasoning

09 - 2 tbsp fresh dill, chopped
10 - 1/2 tsp salt (or to taste)
11 - 1/4 tsp black pepper (or to taste)

# Instructions:

01 - First things first, let's get those veggies ready! I grab my biggest cutting board for this, the one that’s a bit too unwieldy but provides ample space for my shredding frenzy. Finely shred your green and red cabbage, then grate those carrots. I usually aim for pretty thin shreds, but honestly, whatever your mandoline or trusty knife skills allow is perfectly fine. I remember one time I was chatting on the phone and ended up with massive cabbage chunks – the crunch was *intense*, and not in a good way, haha! Just aim for consistency.
02 - Now for the real star of this <strong>Healthy Greek Yogurt Coleslaw</strong>: the dressing! In a medium bowl, I pour in the full-fat Greek yogurt. I always use a whisk for this part because it helps get everything super smooth, no lumps allowed! Add the apple cider vinegar, Dijon mustard, a drizzle of honey, and that garlic powder. Give it a really good whisk until it's all combined and looks perfectly creamy. This is where the magic starts to happen, and I always take a little sniff – that tangy, slightly sweet aroma is just lovely.
03 - Time to bring it all together! Gently add your shredded cabbage and grated carrots to the bowl with the creamy dressing. Now, this is the fun part: folding it all together. I use a big spatula and really try to coat every single piece of veggie. This is where I usually get a bit messy, with tiny bits of cabbage flying around the counter, but that's just part of the homemade charm, right? Make sure everything gets a good coating; you want that creamy goodness everywhere!
04 - This step is where I add my favorite touch: the fresh dill! I chop it up finely – I love seeing those little green flecks throughout the slaw, they just scream freshness. Sprinkle it generously over the veggies and dressing. Then, season with salt and freshly cracked black pepper. I always taste a tiny bit at this stage, adjusting the salt, pepper, or even a tiny splash more vinegar if it needs that extra pop. Trust your taste buds here; it’s *your* coleslaw, after all!
05 - This is honestly the hardest part for me because I always want to dig in right away, but trust me on this! Cover the bowl tightly with plastic wrap and pop it in the fridge for at least 30 minutes. An hour is even better, or even longer if you have the time. This chilling period lets all those amazing flavors meld together, and the cabbage softens just a tad, making the whole thing even more delicious and truly refreshing. Patience pays off here!
06 - When you're ready to serve, give the coleslaw a good stir one last time. Sometimes a little liquid collects at the bottom, so a quick mix helps redistribute everything evenly and ensures every bite is creamy. Spoon it into a pretty serving bowl and maybe garnish with a little extra fresh dill or a sprinkle of paprika for a bit of color. It's ready to be the star side dish at your next barbecue, picnic, or a delicious weeknight dinner! Enjoy!

# Notes:

01 - For the best texture, shred your own cabbage! Pre-shredded can be a bit dry sometimes, I've noticed.
02 - This coleslaw actually tastes better after an hour or two in the fridge, giving the flavors time to mingle.
03 - If you don't have fresh dill, dried works in a pinch, but use about 1/3 the amount. I tried it once, it was okay, but fresh is truly king here.
04 - A sprinkle of toasted sesame seeds on top adds a lovely nutty crunch and makes it look super fancy!

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - cutting board
04 - sharp knife or mandoline
05 - grater
06 - spatula

# Nutrition Facts (Per Serving):

Calories: 120
Total Fat: 5g
Total Carbohydrate: 15g
Protein: 6g

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