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
Scale
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.
