I make this creamy coleslaw when I want something crisp, refreshing, and full of flavor. It combines fresh green and red cabbage with sweet carrots and a smooth, tangy dressing that ties everything together beautifully. It works perfectly as a side for grilled dishes, sandwiches, or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
2 medium carrots, grated
1/4 cup parsley, finely chopped
1/3 cup mayonnaise
1/3 cup Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons yellow mustard
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
Directions
I start by finely shredding the green and red cabbage, then I place them into a large mixing bowl. After that, I grate the carrots and finely chop the parsley, adding them to the cabbage mixture.
In a separate bowl, I whisk together the mayonnaise, Greek yogurt, apple cider vinegar, yellow mustard, sugar, salt, and black pepper until the dressing becomes smooth and creamy.
Next, I pour the dressing over the vegetables and toss everything thoroughly until all the ingredients are well coated.
I like to serve it immediately when I want maximum crunch, but I sometimes chill it in the refrigerator to let the flavors develop more deeply.
Servings and timing
I prepare this recipe in about 20 minutes, with no cooking time required. The total time comes to 20 minutes. This recipe makes 6 servings, and each serving contains approximately 127 kcal.
Variations
I sometimes switch things up by adding sliced apples or raisins for a touch of sweetness. When I want extra crunch, I mix in sunflower seeds or chopped nuts. For a lighter version, I use more yogurt and reduce the mayonnaise. I also like experimenting with different mustards or adding a bit of lemon juice for a brighter flavor.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavors actually improve after a few hours of chilling. Before serving again, I give it a quick toss to redistribute the dressing. Since this is a cold dish, I don’t reheat it.
FAQs
Can I make this coleslaw ahead of time?
I often prepare it a few hours in advance and refrigerate it. This allows the flavors to blend nicely while still keeping some crunch.
Can I use only one type of cabbage?
I can absolutely use just green cabbage if that’s what I have on hand, though I enjoy the color and flavor contrast of mixing both.
How can I make it healthier?
I usually reduce the mayonnaise and increase the Greek yogurt for a lighter version without losing creaminess.
Can I make this dairy-free?
I replace the Greek yogurt with a dairy-free alternative or simply use more mayonnaise depending on my preference.
Why does my coleslaw get watery?
I notice this happens when the cabbage releases moisture over time. I sometimes salt the cabbage lightly and drain it before mixing to reduce excess liquid.
Conclusion
I find this creamy coleslaw to be one of the easiest and most satisfying side dishes I can prepare. It’s fresh, flavorful, and adaptable to different tastes and occasions. Whether I serve it right away or let it chill, it always brings a crisp and creamy balance to the table.
📖 Recipe:
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Creamy Coleslaw
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A crisp and refreshing creamy coleslaw made with green and red cabbage, sweet carrots, and a tangy, smooth dressing. Perfect as a side for grilled dishes, sandwiches, or gatherings.
Ingredients
4 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
2 medium carrots, grated
1/4 cup parsley, finely chopped
1/3 cup mayonnaise
1/3 cup Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons yellow mustard
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
Instructions
- Finely shred the green and red cabbage and place them into a large mixing bowl.
- Grate the carrots and finely chop the parsley, then add them to the cabbage mixture.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, yellow mustard, sugar, salt, and black pepper until smooth and creamy.
- Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
- Serve immediately for a crisp texture, or refrigerate to allow the flavors to develop further before serving.
Notes
Add sliced apples or raisins for extra sweetness.
Mix in sunflower seeds or chopped nuts for added crunch.
For a lighter version, use more Greek yogurt and less mayonnaise.
Experiment with different mustards or add lemon juice for a brighter flavor.
Store in an airtight container in the refrigerator for up to 3 days and toss before serving.
To reduce excess moisture, lightly salt cabbage and drain before mixing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 127 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
