Homemade Coleslaw with Greek Yogurt Dressing

Homemade Coleslaw with Greek Yogurt Dressing

An easy, from-scratch coleslaw made with only three ingredients and then topped with a Greek yogurt dressing. 

Course Side Dish
Cuisine American
Keyword Coleslaw
Prep Time 45 minutes
Total Time 45 minutes
Servings 4 servings
Calories 82 kcal
Author Kristin Marr



  • ½ large green cabbage finely shredded (about 5 packed cups)
  • 1 tsp salt
  • 1 cup shredded carrots
  • ½ small sweet yellow onion chopped (½ cup once chopped)




  1. Add the shredded cabbage to a large bowl. Sprinkle the salt over the cabbage, and work the salt into the cabbage with your hands. Let the mixture rest for 30 minutes. This will remove water from the cabbage, which can make for a soggy coleslaw. 

  2. Meanwhile, make the dressing. Whisk to combine all the dressing ingredients in a medium-size bowl. 

  3. Pour the salted cabbage into a colander and rinse with fresh water. Place the cabbage on one half of an absorbent dish towel (you may want to layer two dish towels), layering a portion of the dish towel over the cabbage. Press on the top of the towel to remove water from the cabbage. I prefer to squeeze the dish towel, with the cabbage inside, over the sink.
  4. Rinse out the large bowl, and return the cabbage to the bowl, along with the remaining coleslaw ingredients: carrots and onions.
  5. Pour the sauce over the coleslaw and stir to combine. Serve the coleslaw immediately, or for best flavor allow the coleslaw to sit in the fridge for a few hours (covered).