This Greek Yogurt Coleslaw with Radishes is creamy, crunchy, and nutritious without a heavy dressing. Bring this healthy side dish to your next cookout or BBQ, or use it as a condiment for sandwiches and tacos.
This post may contain affiliate links. For more information, see my affiliate disclosure.
I didn’t know that I liked coleslaw until a few years ago. I guess that’s because I was always afraid to try a dish that looked like a dull, white blob next to the other foods at a restaurant or party. You know I’m right!
But once I figured out that coleslaw was primarily veggie-based (yay for cabbage!), I had to give it a second chance. I’m a big fan of it now, but I’ve never tried to make my own until this recipe.
Even though classic coleslaw is delicious, it could stand to be lightened up a bit, especially when it comes to the dressing.
So, can you use Greek yogurt in coleslaw?
Traditional coleslaw dressing uses mayo and vinegar, which is what makes it creamy and tangy. But you can use Greek yogurt as a base for the dressing and still maintain the same texture and flavor.
I also added apple cider vinegar to contribute additional tanginess and a little sweetness too…plus some garlic, honey, and celery salt.
Besides the healthier dressing, this dish is unique in that it incorporates radishes. I did this because they 1) help brighten up the dish and 2) add a sharp bite that complements the tanginess of the dish.
And they turned out to be a great addition!
I recommend using French breakfast radishes, which are the long, skinny radishes pictured below. This is because you need to slice them into matchsticks, and it’s easier to do that with French breakfast radishes than round ones.
How to Make Greek Yogurt Coleslaw
The first step in making a perfect coleslaw is THINLY slicing the cabbage.
The easiest way to ensure that you have thin cabbage is to purchase shredded cabbage at the store. BUT you can also make your own coleslaw cabbage using a mandoline. This is my preferred method.
To do this, quarter a head (or half a head) of cabbage, remove the cores, and then run each quarter through a mandoline. Make sure you use a guard! For more info on this technique, check out my post on how to shred cabbage.
Using a sharp knife to slice cabbage also works, but it’s difficult to get it super thin.
Next, slice the radishes into matchsticks. Whisk together the Greek yogurt, apple cider vinegar, garlic, honey, and celery salt. Put everything together in a big bowl and mix until well combined.
Greek yogurt coleslaw is an excellent side dish for summer cookouts or barbecues. It would also taste great on tacos, on sandwiches made with my BBQ Lentils, on top of grilled salmon, and as a side to beef or veggie burgers.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Greek Yogurt Coleslaw with Radishes
- 6 cups shredded green cabbage - from ~1/2 head cabbage
- 1 cup radishes - sliced into matchsticks, I recommend 1 bunch of French breakfast radishes
- 2/3 cup plain Greek yogurt
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 clove garlic - minced or pressed
- 1/2 teaspoon celery salt
- 1/2 teaspoon sea salt - more to taste
- You can purchase shredded cabbage at the store, or shred it yourself using a mandoline or sharp knife. To do that, slice the cabbage in half (or buy 1/2 cabbage instead of a whole head), then quarter it. Run two of the quarters through a mandoline, using the guard, or thinly slice the quarters with your knife until you get ~6 cups.
- Slice the radishes (long, French breakfast radishes are preferred, but you can use round ones too) into matchsticks. Add the cabbage and radishes to a large bowl.
- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, garlic, celery salt, and salt. Pour this over the cabbage and radishes and mix until they are coated.
- Serve immediately as a side to barbecue or burgers, on sandwiches or tacos, or with grilled fish.
- This stores well in an airtight container in the fridge for 3 to 5 days.
- If you don’t have apple cider vinegar, substitute red wine or white wine vinegar.
Happy almost weekend! – Lizzie