Greek Yoghurt Coleslaw
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Coleslaw with Greek Yoghurt Recipe
This creamy low-carb Greek yoghurt coleslaw is the perfect salad for any mains, or you can enjoy them on its own as a light snack.
To make more servings, double up the recipe accordingly.
Notes: If you don’t want a mix of colours, just use 180g (3/4 cup) of shredded white or green cabbage. You can also use a pre-packed coleslaw mix (180g).
- 125g shredded white or green cabbage
- 35g shredded red cabbage
- 20g shredded carrot
(A) Greek Yoghurt Dressing
- Prepare shredded cabbage and carrot. You can use a cabbage peeler, a zig zag peeler for carrot), a mandolin or by knife.
- Prepare Greek yoghurt dressing by combining all the ingredients at (A) in a bowl. Stir through until the dressing is smooth & well combined.
- Make the coleslaw. Place shredded cabbage in a large bowl. Pour the dressing over the cabbage and stir until everything is well coated. For best results, refrigerate for a few hours (up to overnight) before serving.