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Creamy Coleslaw Recipe

A heart-healthy, vibrant twist on classic creamy coleslaw featuring crisp green and red cabbage, sweet shredded carrots, and a light, tangy dressing made with plain Greek yogurt, extra virgin olive oil, raw honey, and celery seed.
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Prep Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

For the Slaw Base:
  • - 4 cups green cabbage finely shredded
  • - 1 cup red cabbage finely shredded
  • - 1 large carrot peeled and shredded
  • - 1 tbsp fresh flat-leaf parsley finely chopped (garnish)
For the Mediterranean Creamy Dressing:
  • - 1/4 cup plain Greek yogurt whole milk or 2%
  • - 1/4 cup avocado-oil mayonnaise or sub additional Greek yogurt for 100% mayo-free
  • - 1 tbsp extra virgin olive oil
  • - 1 1/2 tbsp fresh lemon juice or apple cider vinegar
  • - 1 tbsp raw honey
  • - 1/2 tsp celery seed
  • - 1/4 tsp fine sea salt
  • - 1/4 tsp freshly cracked black pepper

Method
 

Prep Vegetables:
  1. In a large bowl, combine the finely shredded green cabbage, red cabbage, and shredded carrot.
Make Dressing:
  1. In a medium bowl, whisk together the Greek yogurt, avocado-oil mayonnaise, extra virgin olive oil, lemon juice, honey, celery seed, salt, and black pepper until smooth and fully blended.
Combine:
  1. Pour the creamy dressing over the vegetable mix. Toss thoroughly using tongs or salad servers until every strand is evenly coated.
Chill & Garnish:
  1. Cover tightly and refrigerate for at least 1 hour before serving to let the flavors meld. Sprinkle with fresh chopped parsley right before serving.

Notes

- Pro Moisture Tip: For extra crispness that won't bleed water, toss shredded cabbage with 1 tsp salt in a colander, let sit for 30 minutes, rinse, and dry completely before dressing.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir well before re-serving.