One of my goals as a 16-year recipe creator is to find new ways to make traditional things. This cabbage slaw is a good example of that. It may look familiar with its creamy white dressing, but you aren’t looking at another mayo-dressed coleslaw.
So what’s the creamy component? Greek yogurt buzzed up with some cucumber, jalapeño, garlic, and herbs! If you have a food processor with a slicing blade you can shred the cabbage AND buzz that dressing up in no time. (No food processor? No problem!)
This might be a unique cabbage slaw, but it’s actually very versatile! It goes well with most grilled meats, Mexican dishes, Greek/Mediterranean ones, and as a yummy side dish to some Indian style curry if you’re wanting a replacement for rice.
Greek Yogurt Coleslaw ingredients
- Cabbage
- Greek yogurt
- English cucumber
- Jalapeno
- Lemon juice
- Salt
- Garlic
- Cumin
- Cilantro
How to make Coleslaw with Greek Yogurt
- Core and shred the cabbage using the slicing disk on a food processor or slicing very thinly with a sharp knife. Put the shredded cabbage in a very large bowl.
- Rinse out your food processor work bowl and add the remaining ingredients. You can also do this in a blender. Pulse and blend until the mixture is relatively smooth and no large chunks of cucumber or jalapeno remain.
- Pour the dressing over the cabbage and toss with a pair of tongs until it’s evenly coated in the dressing. Taste, and add more lemon or salt if you think it needs it.
Can I make this ahead?
Yep. I’d recommend eating it within 3 days because the cabbage starts to release moisture and it will make the dressing runny and pool at the bottom.
Another option would be to shred the cabbage, make the dressing and store them separately until you’re ready to eat.
Cucumber Cabbage Salad variations
Yogurt – If you use regular plain yogurt instead of Greek, reduce by 1/4 cup so the dressing isn’t too runny.
Cabbage – Feel free to use any color cabbage for the fun of it! I mean, who doesn’t love purple cabbage!
Can I make this Dairy-Free?
I haven’t made this with a yogurt alternative, but if I were to do so, I’d get some dairy-free cream cheese (like Kite Hill) and use that in place of yogurt. You may need to add a little almond milk so it doesn’t get super thick.
How to serve Cabbage Slaw
Lots of things! Grilled or roasted meats, anything that has a Latin, Middle-Eastern, or Indian influence would be good, too. Here a few things that would be particularly great:
Any kind of Indian-inspired curry, like the ones I have here: Perry’s Plate curry recipes. The photo above shows it with my Easy Lentil Curry — I loved these two together!
Added to a taco with some pork carnitas (in my Pressure Cooker Cookbook!), Shredded Chipotle Taco Beef, Shredded Green Chile Chicken, or any taco meat, really.
With Easy Instant Pot Ribs or Pulled Pork!
It goes beautifully with Middle Eastern inspired meals like Harissa Roasted Salmon or Grilled Moroccan Chicken & Garlic Sauce.
As a base for a quick lunch salad with some tuna added to the top or some leftover Roasted Chicken. I did that the other day, actually, and it was delicious! Mmm.
Storing Greek Yogurt Slaw
Keep your leftover slaw in a tupperware or airtight container for up to 3 days in the fridge.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Greek Yogurt Slaw
This cabbage slaw is covered in a cucumber-jalapeno Greek yogurt dressing and goes beautifully with just about any Latin or Middle Eastern inspired meal.
Ingredients
- 1/2 medium or large head of cabbage
- 3/4 cup plain, unsweetened Greek yogurt
- 1/2 English cucumber, cut into 3 chunks
- 1 jalapeno, seeded and cut into large pieces
- Juice from 1/2 of a lemon
- 1/2 teaspoon salt
- 1 clove garlic
- pinch ground cumin
- 1/2 cup chopped fresh cilantro (about a handful)
Instructions
- Core and shred the cabbage using the slicing disk on a food processor or slicing very thinly with a sharp knife. Put the shredded cabbage in a very large bowl.
- Rinse out your food processor work bowl and add the remaining ingredients. You can also do this in a blender. Pulse and blend until the mixture is relatively smooth and no large chunks of cucumber or jalapeno remain.
- Pour the dressing over the cabbage and toss with a pair of tongs until it's evenly coated in the dressing. Taste, and add more lemon or salt if you think it needs it.
- Serve immediately or cover and chill for up to 3 days.
Notes
Nat's Note: If you use regular plain yogurt instead of Greek, reduce by 1/4 cup so the dressing isn't too runny.
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