No-mayo creamy coleslaw

No-mayo creamy coleslaw


4 people made this

You can't have a picnic or barbecue without coleslaw, but the traditional version is drowned in a fatty, overly sweet dressing. Our version uses yogurt enriched with olive oil (a good fat) instead of mayonnaise. To save time, you can use 5 cups packaged coleslaw mix.

Patsy Jamieson, Diane Temple

Serves: 6 

  • ⅓ cup plain low-fat yogurt
  • 1 tablespoons Dijon mustard
  • 1 tablespoons apple cider vinegar
  • 1 tablespoons extra-virgin olive oil
  • 1½ teaspoons sugar
  • ½ teaspoon caraway seeds
  • ¼ teaspoon freshly ground black pepper
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 large carrot, grated

Preparation:20min  ›  Ready in:20min 

  1. Whisk the yogurt, mustard, vinegar, oil, sugar, caraway seeds and pepper in a small bowl until smooth.
  2. Combine the cabbages and carrot in a large bowl. Add the dressing and toss to coat well. The coleslaw will keep, covered, in the refrigerator for up to 1 day.

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Reviews (1)


I made this recipe for a party I was going to and unfortunately most of it was thrown away. No one really liked it. I would not make it again. - 10 Apr 2011

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