Honey Mustard Coleslaw Recipe with Yogurt (No-Mayo)
Honey mustard coleslaw with Greek yogurt is a healthy low-calorie alternative to the classic version with mayonnaise. Learn how to make spicy no mayo coleslaw that stays soft and juicy, but does not get watery over time!
Ingredients
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 teaspoon salt (regular or Himalayan pink salt)
- 1 cup carrot grated
- 1/2 cup cilantro finely chopped
honey mustard dressing
- 1 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 2 tablespoons lime juice or lemon juice
- 2 teaspoons honey
- 1 teaspoon pepper
Instructions
- Add 1 teaspoon of salt to the shredded green and red cabbage in a colander. Toss well and leave it aside for an hour. The salt draws out a lot of water from the cabbage. After an hour, squeeze the cabbage dry. It is now ready to be used in the coleslaw. (note 1)
- For the dressing, place the yogurt, mustard, cumin, lemon juice, honey and pepper in a small bowl and whisk until blended.
- Combine the shredded green and red cabbage and grated carrots in a salad bowl and add the dressing and cilantro. Toss well and adjust seasoning according to your taste.
- Serve immediately or refrigerate if using later.
Notes
- Salting the cabbage is an important step in making this coleslaw. Since cabbage has high water content, adding salt tends to make it watery. Here we draw out that water before adding the dressing so the coleslaw doesn't get watery and stays crunchy and crisp for days.
- Variations:
- You can replace half the quantity of carrots with purple ones.
- Add lemon zest for added flavor.
- Feel free to add salt and lemon juice according to taste.
- Storing leftovers: Store leftover coleslaw in an airtight container in the refrigerator.
- Make-ahead option: This coleslaw can last in the refrigerator for up to 4 days or frozen up to 3 weeks.
