If you’ve only ever had heavy, mayonnaise-laden coleslaw at a summer barbecue, let me introduce you to my favorite version.

This Greek Yogurt Apple Coleslaw is light, crunchy, fresh, and packed with color. The combination of green and red cabbage creates a beautiful rainbow in the bowl, while grated apple adds just enough sweetness to balance the tangy dressing.

It’s the kind of side dish that feels right at home next to grilled burgers, pulled pork, brats, or a simple weeknight chicken dinner. Better yet, it comes together in about 15 minutes and can be made ahead, making it perfect for summer gatherings and busy evenings alike.

Why You’ll Love This Recipe

• Lightened up with Greek yogurt
• Naturally sweetened with apple and honey
• Full of fresh crunch and color
• Great for meal prep
• Pairs with almost any summer meal

Ingredients

For the Slaw

• ½ small green cabbage, thinly shredded
• ½ small red cabbage, thinly shredded
• 2 carrots, grated
• 1 apple, grated (Honeycrisp, Gala, or Pink Lady work beautifully)
• 3 scallions, thinly sliced
• ¼ cup fresh dill or parsley, chopped

For the Dressing

• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Add the green cabbage, red cabbage, carrots, apple, scallions, and herbs to a large mixing bowl.
2. In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the slaw and toss until everything is evenly coated.
4. Refrigerate for 20–30 minutes before serving to allow the flavors to come together.
5. Taste and adjust seasoning as needed before serving.

Optional Additions

If you want to dress it up a bit, try adding:

• Toasted sunflower seeds
• Chopped walnuts or pecans
• Extra fresh dill
• A squeeze of lemon juice (so good with the sweetness of the apple!)

Erin’s Notes

I love using half green cabbage and half red cabbage in this recipe. Not only does it make the bowl look beautiful, but the red cabbage adds a little extra crunch and holds up well if you’re making it ahead.

This is one of those recipes that seems to disappear every time I make it (even my kids like it!). It’s fresh, colorful, and feels like summer in a bowl.

If you’re serving burgers, grilled chicken, or pulled pork this week, add this slaw to the menu—and eat the leftovers for lunch the next day.