The first time I made this creamy, tangy dressing I skipped the mayo and never looked back.
It brightened a basic cabbage slaw and made weeknight salads feel intentional.
If you want a low-calorie, protein-packed swap that still tastes indulgent, this is the one to keep in your fridge.
It pairs beautifully with crunchy sides and grilled proteins.
I often spoon it over a quick slaw next to baked chicken or a veggie bowl.
For a light picnic combo try it with air-fryer zucchini and a simple grain salad for contrast. air-fryer zucchini
Why You’ll Love This Recipe
- Lighter than mayo-based dressings but still luxuriously creamy.
- High in protein thanks to Greek yogurt, so it stays satisfying.
- Bright acidity from apple cider vinegar keeps coleslaw crisp and fresh.
- Sweetness is adjustable and can be swapped for maple syrup to suit dietary needs.
- Fast to make — five minutes and you’re done.
The texture is silky yet substantial; Greek yogurt gives the dressing body so it clings to shredded cabbage instead of sliding to the bottom of the bowl.
Taste-wise you’ll get a gentle tang from the vinegar, a mellow sweetness from honey or maple syrup, and a savory lift from Dijon that creates balance without overpowering the vegetables.
It finishes with a peppery lift and can be dialed in with garlic or onion powder to echo classic coleslaw flavors.
“This dressing changed my picnic game—light, tangy, and my kids loved it on carrots. Five stars!” — Sara, reader
Key Ingredients
Greek yogurt (1/2 cup)
Greek yogurt is the backbone here. It provides creaminess and protein while keeping the dressing light.
Choose full-fat for richness or 2% for a balance between body and calories; brands like Fage or Chobani hold up well without splitting.
Apple cider vinegar (2 tablespoons)
ACV brings the bright, acidic note that keeps coleslaw from tasting heavy.
If you prefer a milder tang, substitute with white wine vinegar but use the same amount for balance.
Honey or maple syrup (1 tablespoon)
A little sweetener rounds the edges of the vinegar and Dijon.
Honey gives a floral warmth while maple syrup adds depth; both dissolve easily into the yogurt if you whisk briskly.
Dijon mustard (1 teaspoon)
Dijon adds a subtle heat and acts as an emulsifier so the dressing stays smooth.
Look for classic Dijon (Maille or Grey Poupon are reliable), but avoid ones labeled “creamy mustard” which can alter texture.
Full ingredient list:
- 1/2 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: garlic powder or onion powder for extra flavor
Step-by-Step Instructions
Step 1: Combine the base
In a medium bowl, add the Greek yogurt, apple cider vinegar, honey or maple syrup, and Dijon mustard.
Whisk vigorously until the mixture is smooth and homogenous.
Pro Tip: You’ll know it’s ready when the dressing has a glossy sheen and no streaks of yogurt or honey remain.
Step 2: Season to taste
Add a pinch of salt and several grinds of black pepper, then taste and adjust.
If you want a little savory depth, sprinkle in 1/8 to 1/4 teaspoon garlic powder or onion powder and stir again.
Pro Tip: Start light with salt; chilling will round flavors, so it’s easier to add more later than to fix an oversalted dressing.
Step 3: Dress the slaw
Drizzle the dressing over shredded cabbage or a prepped slaw mix and toss gently to combine.
Make sure every strand of cabbage gets a light coating rather than drowning it — you can always add more.
Pro Tip: Use tongs for tossing to keep the slaw from becoming mushy; five or six gentle lifts is usually enough.
Step 4: Store leftovers
Spoon any remaining dressing into an airtight container and seal.
Refrigerate immediately and use within 5–7 days for best flavor and safety.
Pro Tip: Label the container with the date so you know when it was made.
Expert Tips for Success
- Use thick Greek yogurt. Thin, stirred yogurts or plain yogurt can make the dressing watery. Strain container-style yogurts in a fine sieve for 30 minutes if needed to thicken.
- Balance acidity and sweetness in small increments. After the initial mix, let the dressing sit five minutes and taste again before adding more vinegar or honey. Flavors marry with time.
- Warm ingredients combine more smoothly. If your yogurt is straight from the fridge, whisk it a little longer to prevent lumps or let it sit at room temperature for 10 minutes before mixing.
- Whisk by hand for control. A fork or small whisk lets you feel the texture change; electrical mixers can over-treat a small quantity and create foam.
- Measure first, then tweak. Start with the recipe amounts and make micro-adjustments—an extra 1/4 teaspoon of Dijon brightens, while another drop of honey rounds harsh vinegar.
- Match the dressing to the slaw cut. Coarser shredded cabbage stands up better to a creamy dressing. If using finely shredded or pre-packaged coleslaw mix, use slightly less dressing to avoid sogginess.
- If the dressing splits, rescue it by whisking in a teaspoon of warm water or an extra small spoonful of yogurt to re-emulsify.
- For batch-making, double the recipe and store in a quart jar; the extra surface area in a jar helps maintain emulsion and makes shaking to recombine easy before using.
- Season in stages. Salt before you add the dressing to the whole slaw, then taste the combined salad before final seasoning to avoid over-salting.
- Add texture last. If your slaw has fragile add-ins like raisins, nuts, or fresh herbs, fold them in at the end so they don’t get crushed and lose snap or color.
Storage & Freezing
Fridge: Store the dressing in an airtight container in the refrigerator for up to 5–7 days.
Keep it cold and on a middle shelf rather than the door to maintain a consistent temperature.
Freezer: Freezing yogurt-based dressings is possible but not ideal.
The texture will change and may become grainy after thawing due to the water in yogurt separating from proteins.
Thawing & using after freezing: Thaw overnight in the refrigerator.
Whisk vigorously or use a blender to re-emulsify before using; note the texture will be slightly different but still usable for cooked dishes or as a marinade.
No reheating needed: This dressing is served cold.
If you warmed frozen-thawed dressing to rescue texture, chill it again before using on raw slaw.
Variations & Substitutions
Herby green version: Stir in 2 tablespoons finely chopped parsley and 1 tablespoon chopped chives for a fresh, herby lift.
This adds brightness without changing the base ratios.
Spicy Dijon twist: Add 1/2 teaspoon hot sauce or 1/4 teaspoon cayenne for heat.
This pairs beautifully with grilled chicken and bold mustard-forward slaws.
Vegan swap: Use a thick plant-based yogurt (coconut or soy) and maple syrup instead of honey.
Choose an unsweetened yogurt with a neutral flavor to mimic Greek yogurt’s creaminess.
Low-sugar option: Omit honey and add 1/2 teaspoon of stevia or a splash of orange juice to soften acidity naturally.
Adjust to taste; fresh citrus can give a brighter profile than artificial sweeteners.
Frequently Asked Questions
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, but the texture will be thinner and the dressing may be more watery. Strain regular yogurt in a fine-mesh sieve for 30–60 minutes to remove excess whey and thicken it before using. This produces a richer mouthfeel more like Greek yogurt.
Q: How long will this dressing keep in the refrigerator?
A: Stored in a sealed container the dressing will stay fresh for 5–7 days. Always give it a sniff and a quick taste before using; any sour off-aroma means discard. If separation occurs, a vigorous whisk will usually bring it back together.
Q: Can I use lemon juice instead of apple cider vinegar?
A: Lemon juice is a good swap and will produce a brighter, citrusy note. Use the same amount, but taste and adjust as lemon can be more assertive; you might want to start with 1 tablespoon then add more if needed.
Q: Is this dressing suitable for coleslaw that will sit for hours?
A: Yes — this dressing is sturdier than vinaigrettes because the yogurt clings to cabbages. For best texture, toss dressing with slaw shortly before serving if you expect it to sit for several hours; otherwise, dense cabbage holds up well.
Q: How do I prevent the dressing from becoming runny?
A: Use full-bodied Greek yogurt and avoid very watery add-ins in the slaw. If you need to rescue a thin dressing, whisk in a teaspoon of cornstarch dissolved in cold water, then chill to let it thicken slightly before using.
Final Thoughts
This yogurt-based coleslaw dressing is a weeknight hero—fast to make, adaptable, and far lighter than traditional mayo versions.
If you tried this recipe, please leave a star rating in the recipe card below and pin this dressing to your Pinterest boards to save for later.
For a full coleslaw pairing idea, see The Best Healthy Homemade Coleslaw which pairs beautifully with this dressing.
If you want another simple yogurt-based dressing version, check out Healthy Coleslaw Dressing with Greek Yogurt – Eat the Gains for inspiration.
For a no-mayo coleslaw approach and serving ideas, this recipe from Best Healthy Coleslaw Ever (no mayo!) – Ambitious Kitchen is an excellent reference.
best chicken breast recipes
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I often serve this dressing with simply roasted or grilled chicken; for more ideas try these best chicken breast recipes.
When choosing a yogurt that holds up under heat (if you’re using the dressing as a warm sauce base), check recipes like these top-rated chicken recipes for texture tips.
For a slaw-and-stir-fry combo, the dressing pairs surprisingly well with quick-sautéed vegetables and lean proteins such as this black pepper chicken.
If you want to meal-prep the entire plate, serve the slaw alongside easy air-fryer mains like this crispy air-fryer chicken breast.
For lighter vegetable sides that complement the dressing, try it on roasted zucchini or salads after making air-fryer zucchini.
Creamy Greek Yogurt Coleslaw Dressing
Ingredients
Base Ingredients
- 1/2 cup Greek yogurt Choose full-fat for richness or 2% for a balance between body and calories.
- 2 tablespoons apple cider vinegar Can substitute with white wine vinegar.
- 1 tablespoon honey or maple syrup Adjust sweetness based on preference.
- 1 teaspoon Dijon mustard Look for classic Dijon.
Seasoning
- to taste Salt Start light, adjust later.
- to taste Black pepper Freshly ground preferred.
- 1/8 to 1/4 teaspoon garlic powder or onion powder Optional for extra flavor.
Instructions
Preparation
- In a medium bowl, add the Greek yogurt, apple cider vinegar, honey or maple syrup, and Dijon mustard. Whisk vigorously until smooth.
- Add a pinch of salt and several grinds of black pepper, then taste and adjust. Optionally, stir in garlic or onion powder.
Serving
- Drizzle dressing over shredded cabbage or coleslaw mix and toss gently to combine.
Storage
- Store any leftover dressing in an airtight container in the refrigerator for 5–7 days.
