No-Mayo Creamy Rainbow Coleslaw

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. I used red cabbage, but green would work just as well. I added some red onion, but it certainly isn’t necessary. I do think shredded apples and carrots are what make this salad extra special (and of course rainbow-like). But if you don’t have any in the fridge, no problem!

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No-Mayo Creamy Rainbow Coleslaw

  • Author: Kristi McCollom
  • Total Time: 15 minutes
  • Yield: 46 servings 1x


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!



For the dressing:

1/3 cup SCD legal or Greek yogurt

1 Tbsp dijon mustard

1 Tbsp honey

1/2 Tbsp olive oil

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


For the dressing:

  1. Mix all dressing ingredients in a small bowl.
  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.
  • Prep Time: 15

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