No-Mayo Creamy Rainbow Coleslaw

In my opinion, a creamy, crunchy coleslaw is as close to a perfect side dish as it gets. It pairs well with so many dishes: grilled or baked chicken, pulled pork, salmon, mahi or really any fish, on top of shrimp tacos, or my favorite, straight out of the bowl as I pass by the fridge. Coleslaw has everything going for it!

• It has a crunchy texture.

• It is tossed in a tangy, creamy dressing.

• It is sweet, tart and healthy all at the same time.

• It lasts in the fridge for days.

I have been making coleslaw in two ways for years: either tossed with a homemade mayonnaise dressing or an apple cider vinegar-based dressing. However, I recently saw Jaime Oliver make a slaw and he used yogurt as the dressing base. I will admit, I usually find that subbing yogurt for mayonnaise leaves me wanting. But I was intrigued. So I got to work testing variations of a creamy, yet mayo-free slaw. And wow, to my amazement I had great success! Dare I say, this coleslaw might be my favorite!

This recipe can absolutely be made to your liking, or with whatever ingredients you have in the fridge.

• Try green cabbage or a combo red and green.
• Substitute green or sweet onions for the red onion.
• Use green apples if that’s all you have.
• Substitute cilantro for parsley.

This delicious side never lasts long in our home! If you are a fan of coleslaw like we are, make sure to check out my Classic Creamy Coleslaw or this Asian inspired Sweet and Spicy Peanut Cabbage Salad.

No-Mayo Creamy Rainbow Coleslaw

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★★★★★

5 from 1 review

• Author: Kristi McCollom
• Total Time: 15 minutes
• Yield: 4–6 servings 1x

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Description

This colorful creamy slaw is made even lighter by subbing yogurt for mayo in the dressing.  It’s sweet, tangy, crunchy and a total crowd pleaser!

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Ingredients

Scale 1x2x3x

For the dressing:

1/3 cup SCD legal or Greek yogurt

1 Tbsp dijon mustard

1 Tbsp honey

1/2 Tbsp olive oil

1–2 Tbsp apple cider vinegar

1/4 tsp salt + more to taste

1/8 black pepper

For the slaw:

1/2 medium head cabbage (red or green)- shredded

1 large carrot- shredded

1 apple (I like a tart, sweet apple like fuji or honeycrisp)

1/4 of a medium sized red onion- sliced very thinly

1/4 cup fresh parsley

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Instructions

For the dressing:

1. Mix all dressing ingredients in a small bowl. (Start with 1 Tbsp Apple Cider Vinegar and taste.  Add more if you like it extra zippy!)
2. Set aside.

 

For the slaw: 

1. Shred the cabbage, carrot, apple and onion using a food processor or a box grater.  (I like to shred the apple first and toss it in a squeeze of lemon juice to keep it from turning too brown.)
2. Rough chop the parsley
3. Toss all of the ingredients in a large bowl along with the dressing.
4. Store in the fridge for up to 3 days.

Notes

I actually prefer this coleslaw the day I make it.  However, it will keep well in the fridge for 2-3 days.

• Prep Time: 15