By Akshara
May 15, 2026
Coleslaw is often relegated to a soggy barbecue side dish, but when done right, it is a crisp, vibrant salad that balances rich meals. The trick to keeping coleslaw exceptionally crunchy for days is drawing out the excess moisture from the cabbage before tossing it with the dressing. This alternative version uses thick Greek yogurt to create a tangy, low-calorie glaze that rivals the classic mayonnaise style.
2 cups shredded green cabbage 1 cup shredded purple cabbage 1/2 cup grated carrot 1/2 cup thick Greek yogurt 1 tbsp apple cider vinegar 1 tsp Dijon mustard 1/2 tsp celery seeds, salt, and black pepper
Place the shredded green and purple cabbage in a colander, sprinkle with a teaspoon of salt, and let it sit for 20 minutes to sweat out moisture.
Rinse the cabbage thoroughly with cold water then squeeze it completely dry using a clean kitchen towel.
Whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, celery seeds, and black pepper in a large mixing bowl until smooth.
Add the dried cabbage and grated carrots to the bowl, toss thoroughly to coat the vegetables in the dressing, and chill for 1 hour before serving.