Greek Yogurt Coleslaw with Radishes

A creamy, crunchy, and nutritious coleslaw made with a lightened up Greek yogurt and apple cider vinegar dressing.
Course Condiment, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 cups
Calories 47kcal
Author Lizzie Streit, MS, RDN


  • 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 tbsp honey
  • 1 clove garlic minced or pressed
  • 1/2 tsp celery salt


  • 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, and celery 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 the fridge for up to 5 days.


Calories: 47kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 203mg | Fiber: 2g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 1mg