Six ingredients turn plain Greek yogurt into a coleslaw dressing in about five minutes. Apple cider vinegar cuts through the thick yogurt, honey adds sweetness, and salt, black pepper, and garlic powder finish the mix.
No cooking or blender is needed. Whisk everything in one bowl, then pour the dressing over shredded cabbage, carrots, or a prepared slaw mix. One batch makes about three-quarters of a cup, enough for around five cups of slaw.
Half a Cup of Greek Yogurt Starts the Dressing
Plain Greek yogurt accounts for most of the dressing. Its thick texture gives the mixture a creamy base before any other ingredient goes into the bowl.
Three tablespoons of apple cider vinegar loosen that base and add the sharp taste expected from coleslaw dressing. There is no oil in the ingredient list, so the yogurt handles the body of the dressing on its own.
Honey Balances Three Tablespoons of Cider Vinegar
One tablespoon of honey goes against three tablespoons of apple cider vinegar. The amount keeps some sweetness in the dressing without turning the mixture into a sugar-heavy sauce.
Half a teaspoon each of sea salt and cracked black pepper follow, along with an eighth of a teaspoon of garlic powder. Those six ingredients make up the full dressing.
Whisk Everything Together in One Bowl
There is no order of cooking steps to manage. Add the Greek yogurt, vinegar, honey, salt, pepper, and garlic powder, then whisk until the mixture has an even texture.
The dressing can go straight onto the slaw or into a sealed glass jar for later. Stored in the refrigerator, it keeps for up to four days.
One Batch Coats About Five Cups of Slaw
About three-quarters of a cup of dressing is enough for roughly five cups of coleslaw or broccoli slaw mix. Pour it over the vegetables and toss until the yogurt mixture coats the shredded pieces.
Greek yogurt keeps the dressing creamy while cider vinegar, honey, and garlic give it the sweet-sharp balance of a coleslaw dressing. Mayo never needs to enter the bowl.
