Greek Yoghurt Coleslaw
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:
See Also:
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.
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.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
Coleslaw
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
- 140g plain Greek yoghurt
- 1 1/2 tsp apple cider vinegar
- 1 1/2 tsp zero-calorie syrup or honey to taste
- 1/2 tsp lemon juice
- pinch of garlic salt to taste
- black pepper to taste
Directions:
- 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.