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Creamy Coleslaw Recipe

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  • Prep Time: 25 minutes

  • Chill Time: 2 hours (minimum)

  • Total Time: 2 hours 25 minutes (mostly hands-off chilling)

  • Skill Level: Easy (Beginner-friendly, no cooking required)

  • Yield: 8-10 servings (about 12 cups)

  • Intensity: Low (Some vegetable chopping or shredding required, but process is simple.)

Ingredients

For the Slaw Veggies:

  • 1 medium (about 2 lbs) green cabbage, cored and thinly sliced or shredded

  • 2 large carrots, peeled and grated

  • 1 small red onion, very thinly sliced

  • ½ cup finely chopped fresh parsley (optional, for color and freshness)

For the Creamy Dressing:

  • 1 cup (240g) full-fat plain Greek yogurt

  • ½ cup (120ml) full-fat sour cream

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons fresh lemon juice (about ½ a lemon)

  • 2 tablespoons Dijon mustard

  • 1 tablespoon granulated sugar (or honey)

  • 1 teaspoon celery seeds

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Kosher salt and freshly ground black pepper, to taste (start with 1 tsp salt, ½ tsp pepper)

Equipment Needed

  • Large mixing bowl (very large!)

  • Medium mixing bowl for dressing

  • Box grater, food processor with shredding disc, or sharp knife and cutting board

  • Whisk

  • Measuring cups and spoons

  • Airtight storage container

Step-by-Step Instructions

1. Prepare the Vegetables:
This is the most important step for texture. Using a sharp knife, mandoline, or the shredding disc of your food processor, thinly slice or shred the cored green cabbage. You want fine, ribbon-like pieces, not large chunks. Transfer it to your very large mixing bowl. Peel and grate the carrots using the large holes of a box grater. Add them to the bowl. Thinly slice the red onion (a mandoline is great for paper-thin slices). If using, chop the parsley. Add all vegetables to the large bowl.

2. Make the Creamy Dressing:
In your medium bowl, combine the Greek yogurt and sour cream. Whisk until smooth. Add the apple cider vinegar, fresh lemon juice, and Dijon mustard, whisking thoroughly to incorporate. Whisk in the sugar, celery seeds, garlic powder, and onion powder. Finally, season generously with kosher salt and freshly ground black pepper. Taste the dressing on its own—it should be tangy, creamy, and well-seasoned. Remember, it will season a large volume of vegetables.

3. Combine and Coat:
Pour about three-quarters of the dressing over the vegetable mixture. Using a pair of tongs or two large spoons, begin to toss the slaw, lifting from the bottom to ensure even coating. Continue to add the remaining dressing until all vegetables are lightly but thoroughly coated. You may not need every last drop—the goal is a creamy coat, not a swimming pool of dressing.

4. The Crucial Chill:
Cover the bowl tightly with plastic wrap, or transfer the coleslaw to an airtight container. Refrigerate for at least 2 hours, but ideally 4-6 hours or overnight. This resting time is non-negotiable. It allows the vegetables to soften slightly, the flavors to marry, and the slaw to become perfectly chilled and refreshing.

5. Serve and Enjoy:
Just before serving, give the coleslaw a final toss. Taste and adjust seasoning, adding an extra pinch of salt, a squeeze of lemon, or a crack of pepper if needed. The slaw should be crisp, creamy, tangy, and perfectly balanced.

Chef’s Notes & Tips for Success

  • The Yogurt Advantage: Using Greek yogurt instead of mayo creates a slaw that is higher in protein, tangier, and less prone to separating or becoming greasy. Full-fat varieties provide the best creaminess and flavor.

  • Prevent Sogginess: The key is in the cut and the chill. Thinly sliced cabbage holds up better than grated. Salting the cabbage ahead of time (a “quick pickle” step) is an optional pro-tip: toss shredded cabbage with 1 tbsp salt, let sit in a colander for 1 hour, then rinse and thoroughly pat dry before dressing. This draws out excess water and guarantees extreme crispness.

  • Customize Your Slaw:

    • Add Crunch: Toss in ½ cup of sunflower seeds or chopped toasted almonds just before serving.

    • Add Sweetness: Include ½ a diced apple or a handful of raisins or dried cranberries.

    • Change the Veg: Add thinly sliced bell peppers, shredded Brussels sprouts, or julienned jicama.

    • Herb It Up: Fresh dill or chives are excellent additions.

  • Make it a Meal: Add shredded rotisserie chicken, chickpeas, or crumbled feta cheese to transform this side into a hearty main-dish salad.

Storage & Lasting Quality

  • Refrigeration: This coleslaw stores exceptionally well due to its sturdy vegetables and stable yogurt-based dressing. Keep in an airtight container in the refrigerator for 4-5 days.

  • The Last of the Recipe: Unlike mayo-based slaws that can break down and become watery, this version maintains its integrity. The flavors continue to develop, becoming even more harmonious on days 2 and 3. It is the perfect picnic or potluck dish, as it actually improves with a little time and is safe to sit out longer than its mayo-based cousins.

  • Freezing: Not recommended. Freezing will destroy the texture of the fresh vegetables, making them mushy upon thawing.

Nutritional Information

  • Serving Size: 1 heaping cup (approx. 150g)

  • Servings Per Recipe: 10

Approximate Values Per Serving:

  • Calories: 85 kcal

  • Total Fat: 4g

  • Saturated Fat: 2g

  • Cholesterol: 10mg

  • Sodium: 180mg (varies with added salt)

  • Total Carbohydrates: 10g

  • Dietary Fiber: 3g

  • Sugars: 6g (includes natural sugars from vegetables and dairy)

  • Protein: 4g

Nutritional information is an estimate calculated using full-fat dairy products. Using low-fat yogurt will reduce calorie and fat content slightly. This slaw is a excellent source of Vitamin C, Vitamin K, fiber, and probiotics from the Greek yogurt.

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