If you’re craving a fresh, delicious side that’s bursting with flavor yet light on the palate, this Creamy No Mayo Coleslaw Recipe is going to be your new go-to. It’s wonderfully creamy without the heaviness of mayonnaise, relying instead on tangy Greek yogurt and sour cream to give it that luscious texture you love. Plus, the crisp coleslaw mix and fresh herbs bring brightness and crunch that make every bite so satisfying. Whether you’re pairing it with grilled meats, sandwiches, or just enjoying it on its own, this recipe promises a fresh take on a classic favorite.
Ingredients You’ll Need
This Creamy No Mayo Coleslaw Recipe relies on a handful of simple, wholesome ingredients that combine to create a harmonious blend of flavors and textures. Each element plays an essential part, making this dish both refreshing and indulgent without feeling heavy.
- Greek yogurt: Adds creaminess and a subtle tang while keeping the slaw light and healthy.
- Sour cream: Enhances the richness and smooth texture of the dressing; you can use more yogurt if you prefer.
- Apple cider vinegar: Provides a bright, zesty acidity that balances the creamy components perfectly.
- Dijon mustard: Brings a gentle sharpness and depth, elevating the overall flavor profile.
- Sugar (optional): A touch of sweetness to mellow out the acidity, great for those who like their slaw a bit sweeter.
- Celery salt: Adds a subtle savory note and enhances the natural flavors of the cabbage mix.
- Seasoning salt: Rounds out the taste with a blend of spices, making each bite more exciting.
- Ground black pepper: To taste; gives just enough gentle heat to lift the flavors.
- Coleslaw mix: The star vegetable component, offering a crisp, colorful medley of cabbage and carrots.
- Fresh herbs: Parsley, chives, cilantro, or dill add vibrant freshness and a pop of green that brightens every forkful.
How to Make Creamy No Mayo Coleslaw Recipe
Step 1: Prepare the Dressing
Start by whisking together the Greek yogurt, sour cream, apple cider vinegar, Dijon mustard, sugar if using, celery salt, seasoning salt, and freshly ground black pepper in a medium to large salad bowl. This mixture forms the creamy base that’s tangy and flavorful—no mayo needed!
Step 2: Toss the Slaw
Add the coleslaw mix to the bowl along with your chopped fresh herbs. Toss everything thoroughly to coat every bit of cabbage and carrot in that luscious dressing. You can serve it right away if you like a crunchier texture, or refrigerate it for up to overnight if you prefer a softer, more melded flavor experience.
How to Serve Creamy No Mayo Coleslaw Recipe
Garnishes
A sprinkle of extra fresh herbs on top just before serving adds a burst of color and freshness. You might also consider a pinch of smoked paprika or a few toasted seeds like pumpkin or sunflower to introduce subtle texture contrasts that make every bite even more delightful.
Side Dishes
This Creamy No Mayo Coleslaw Recipe pairs beautifully with a wide range of dishes. It’s a fantastic companion to grilled chicken or fish, adding light creaminess and crunch. It also shines alongside barbecue fare, pulled pork sandwiches, or as a vibrant salad on picnic spreads.
Creative Ways to Present
For a fun twist, serve the coleslaw in lettuce cups for individual bites or as a topping on tacos and sliders to add fresh texture. You can even use it as a colorful sandwich spread or layer it on burger buns for a bright, creamy contrast that will surprise and delight.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy No Mayo Coleslaw Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Because of the fresh herbs and yogurt base, it’s best enjoyed within that time frame to keep the flavors crisp and refreshing.
Freezing
Since this coleslaw uses dairy and fresh vegetables, freezing is not recommended. The texture of the cabbage and herbs will deteriorate, and the creaminess of the yogurt-based dressing won’t hold up well after thawing.
Reheating
This coleslaw is intended to be served cold or at room temperature. Reheating isn’t necessary and will likely change the texture and flavor in undesirable ways. If you want to warm a meal that includes this slaw, add the coleslaw fresh after heating the main dish.
FAQs
Can I use other types of yogurt for this coleslaw?
Greek yogurt is preferred for its thickness and tang, but you can use any plain yogurt. Just be aware that thinner yogurts may produce a less creamy consistency.
Is it possible to make this recipe vegan?
To make this Creamy No Mayo Coleslaw Recipe vegan, substitute the Greek yogurt and sour cream with plant-based alternatives like coconut or cashew yogurt, and make sure your sugar and seasonings are vegan-friendly.
How long does the coleslaw stay fresh once mixed?
Ideally, eat it within 3 days if refrigerated properly. The fresh herbs and vegetables will start to lose their crispness after that.
What fresh herbs work best in this recipe?
Parsley, chives, cilantro, and dill all add unique flavors that complement this coleslaw beautifully. Feel free to experiment or combine a few to find your favorite combo.
Can I add other vegetables to the coleslaw mix?
Absolutely! Thinly sliced bell peppers, shredded carrots, or green onions all mix well and add extra crunch and flavor to your Creamy No Mayo Coleslaw Recipe.
Final Thoughts
I truly believe this Creamy No Mayo Coleslaw Recipe will become a staple in your recipe collection. It’s fresh, light, and bursting with flavor, perfect for any occasion. Give it a try and watch how this vibrant, healthier slaw steals the show at your next meal or gathering!
Print
Creamy No Mayo Coleslaw Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A creamy, tangy, and refreshing coleslaw made without mayonnaise, using Greek yogurt and sour cream for a healthier twist. This no-mayo coleslaw combines crisp cabbage mix with fresh herbs and a zingy dressing, perfect as a side for BBQs, sandwiches, or picnics.
Ingredients
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons sour cream (or use more yogurt)
- 1.5 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar (optional for a sweeter slaw)
- 1/2 teaspoon celery salt
- 1/4 teaspoon seasoning salt
- Ground black pepper (to taste)
Slaw Mix
- 1 14-oz bag coleslaw mix
- 1 large handful fresh herbs (chopped – parsley, chives, cilantro or dill are all tasty)
Instructions
- Prepare the dressing: In a medium-large salad bowl, combine Greek yogurt, sour cream, apple cider vinegar, Dijon mustard, sugar (if using), celery salt, seasoning salt, and ground black pepper. Whisk until the dressing is smooth and well blended.
- Add the coleslaw mix and herbs: Add the coleslaw mix and chopped fresh herbs to the bowl with the dressing. Toss everything thoroughly until the slaw mix is evenly coated with the creamy dressing.
- Serve or chill: Serve the slaw immediately for a crisp texture or chill in the refrigerator for up to overnight to allow flavors to meld and the slaw to soften slightly, depending on your preference.
Notes
- For a dairy-free version, substitute the Greek yogurt and sour cream with your favorite plant-based alternatives.
- The optional sugar can be omitted for a less sweet and tangier flavor.
- Using fresh herbs like dill or cilantro adds a burst of freshness to the slaw.
- Chilling the slaw helps soften the cabbage and meld the flavors but it can be enjoyed right away for crunchier texture.
- This slaw pairs wonderfully with grilled meats, sandwiches, or as a standalone light side dish.
