Greek Yoghurt Coleslaw

Get Recipe

This creamy Greek yoghurt coleslaw recipe is low carb, mayo free and takes only 15 minutes. It is made with keto-friendly Greek yoghurt instead of the usual mayonnaise and it tasted really good.

Recipe for Leftover Raw Coleslaw Mix:

• Braised Coleslaw Mix in Red Wine Vinegar

See Also:

• Lump Crab Avocado Salad Recipe
• Green Tea Overnight Oats Recipe
• Delicious Low Carb Recipes

I have been lazy lately. With many good food delivery promos, we have been ordering pizzas and sushi rolls on weekends. All I need to do is to make a big serving of salad to compensate for the lack of greens in our takeaway meals and I instantly feel less guilty about all that delicious junk food :P

COLESLAW BASE – SHREDDED CABBAGE & CARROT

As a short-cut, you can use a pre-packed coleslaw mix. The packet I bought contained 99% shredded white cabbage. But that’s okay. I use that as the base for the coleslaw and will be adding on my own red cabbage and carrot for colour.

Shred cabbage thinly with a cabbage peeler (pictured above; I got this from Daiso), a mandolin or by knife.

Shred carrot using a zig-zag vegetable peeler (pictured above), a mandolin or by knife.

COLESLAW DRESSING

This is Greek yoghurt. I always buy the mini tubs as shown above as they keep well in the fridge as long as they are sealed. I use them by the tub(s) in my recipe measurements (such as my overnight oat recipes) for convenience.

In a bowl, add 1 mini tub Greek yoghurt, apple cider vinegar, lemon juice, zero-calorie syrup or honey) and garlic salt.

P.S. This is the zero-calorie pancake syrup I used as a replacement for honey.

Mix well until the dressing is smooth and well combined. Season to taste. For me, the coleslaw should be slightly sweet with a tinge of tangy.

MAKE THE COLESLAW

In a large bowl, add shredded cabbage and carrot.

Pour the coleslaw dressing over …

… and mix well until the coleslaw is well coated. For best results, refrigerate for a few hours until chilled before serving. Sitting in the fridge for a few hours before serving (up to overnight) makes the taste and consistency more coleslaw-like & delicious.