No-mayo coleslaw

no-mayo coleslaw in a bowl and chopped vegetables and a bowl of yogurt.
No-mayo coleslaw

“A coleslaw without mayo?” The family was quite skeptical when I made it the first time, until they tasted it. After all, the definition of deli-style coleslaw is a few shreds of cabbage slathered with mayo. The creamy texture can be achieved with yogurt without compromising on the taste, provided you use the right combination of ingredients.

Preparing this no-mayo coleslaw takes only minutes, if you discount the time you allow it to sit and soften in the refrigerator. So plan ahead, and it is as easy as a breeze.

Upon getting the green signal, I got more confident and improvised the no-mayo coleslaw step by step. Why not make it healthier and tastier by sneaking in more variety, color and nutrition, adding purple carrots and purple cabbage. The Dijon mustard gives a spicy twist to the flavor of the no-mayo coleslaw.

The ubiquitous yogurt features in many of my sauces, salad dressings and marinades you might love:

The health benefits of yogurt is well-known, it’s full of nutrients- probiotics, protein, calcium and vitamin D to name a few, and is essential for maintaining your gut health. The creamy texture of yogurt enables it to be used as a substitute for cream, mayo or even cheese in many recipes, limited by only your imagination and creativity. Yogurt becomes an essential ingredient especially when you are trying to lose weight by eating a healthy diet.

The recipe for no-mayo coleslaw

Ingredients (yields about 2 cups)

  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/4 cup grated carrot
  • 1/4 cup grated purple carrot
  • 1/4 cup plain Greek yogurt
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • juice of 1/2 lemon
  • salt and pepper to taste


  1. For the dressing, place the yogurt, crushed garlic, mustard, lemon juice, salt and pepper in a small bowl and whisk until blended.
  2. Combine the cabbage shreds and grated carrots in a salad bowl and add the dressing.
  3. Mix well and refrigerate for at least an hour to let the flavors blend and the vegetables soften.
  4. Your no-mayo coleslaw is ready to be eaten as a salad or side dish.
close-up top view of no-mayo coleslaw in a bowl
No-mayo coleslaw


Home-made yogurt can also be used for this recipe. If the yogurt is not as thick and creamy as the store-bought one, don’t worry. Scoop the yogurt onto a cheesecloth, tie it up with a string and hang it from the kitchen tap. Wait for the water to drain completely, and then use. That’s what I did!


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