Go Back
no mayo coleslaw in a black ceramic bowl

No-mayo Coleslaw

Recipe for no mayo coleslaw with crunchy cabbage and carrots that uses nutritious Greek yogurt instead of mayonnaise, transforms even an ardent fan of mayo into a lover of no mayo coleslaw.

Prep Time 10 mins
Resting time 30 mins
Total Time 40 mins
Course Salad, Side Dish
Cuisine American
Servings 4 people


  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/4 cup grated carrot
  • 1/4 cup grated purple carrot

for the dressing

  • 1/2 cup plain Greek yogurt
  • 1 garlic clove crushed
  • 1 tsp Dijon mustard
  • juice of 1/2 lemon
  • salt and pepper to taste


  • For the dressing, place the yogurt, crushed garlic, mustard, lemon juice, salt and pepper in a small bowl and whisk until blended.
  • Combine the cabbage shreds and grated carrots in a salad bowl and add the dressing.
  • Mix well and refrigerate for at least 30 minutes to let the flavors blend and the vegetables soften.
  • Your no-mayo coleslaw is ready to be eaten as a salad or side dish.


Home-made yogurt can also be used for this recipe. If the yogurt is not as thick and creamy as the store-bought one, scoop the yogurt onto a cheesecloth, tie it up with a string and hang it from the kitchen tap. Wait for the water to drain completely before using.
Keyword coleslaw, healthy, mayo-less coleslaw, No-mayo coleslaw