Easy No Mayo Coleslaw Recipe
A quick and easy no-mayo coleslaw recipe using a tangy Greek yogurt dressing, ideal for a light and healthy side dish. Ready in just 5 minutes, this coleslaw is fresh, creamy, and perfect for picnics, barbecues, or as a crunchy salad accompaniment.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes + at least 30 minutes chilling
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Dressing
- 1/2 cup nonfat plain Greek yogurt
- 3 1/2 tablespoons cider vinegar
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
Coleslaw
- 16 ounces (about 6 1/4 cups) bagged coleslaw blend or shredded cabbage
Instructions
- Prepare Dressing: In a small bowl, combine the nonfat plain Greek yogurt, cider vinegar, sugar, kosher salt, and black pepper. Whisk the ingredients together until smooth and thoroughly combined to create a creamy, tangy dressing.
- Combine with Cabbage: Place the coleslaw blend or shredded cabbage into a large mixing bowl. Pour the prepared Greek yogurt dressing over the cabbage, and stir well to ensure every piece is evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften slightly for optimal taste and texture.
Notes
- For extra crunch, add sliced green onions or shredded carrots to the coleslaw blend.
- You can substitute honey for sugar for a natural sweetener option.
- Adjust the amount of cider vinegar based on your preferred tanginess level.
- This coleslaw can be stored covered in the refrigerator for up to 2 days; it may release water after sitting.
- Using bagged coleslaw blend saves time compared to shredding fresh cabbage.
Find it online: https://justsosavory.com/easy-no-mayo-coleslaw-recipe/
