Simple Creamy Mayo-Free Homemade Coleslaw

This simple-to-make homemade coleslaw uses natural plain yoghurt instead of mayonnaise, making it much lighter and fresher. However, it doesn’t sacrifice that classic coleslaw creaminess and flavour.

Made with wholegrain mustard, chives and a hint of apple cider vinegar for that slight tang, this is the side we love to serve alongside pulled beef tacos, baked potatoes or even a classic Chicken Parmigiana.

I was never one for coleslaw or anything else that could be considered healthy growing up.

My mum made homemade coleslaw every other week and made me eat every last piece of it. Oh, I hated it.

So the moment I was old enough to stretch my wings and move out, I never tried coleslaw again.

Fast forward a few decades, and it’s incredible how your tolerance levels for certain foods you hated as a kid can change.

The inspiration for this recipe came from my pulled beef tacos. I was looking for a simple recipe that could be paired with a simple side.

I whipped the coleslaw together, removed the mayo and added plain yoghurt alongside a few extra additions for added flavour and BINGO! 

The rest is history. I now love coleslaw.

Is my coleslaw recipe healthy?

Absolutely Yes! Store-bought slaw is packed with dairy, oil, and sugar and is also high in fat.

My recipe uses fresh cabbage and natural low-fat yogurt.

It is an excellent source of vitamin C and vitamin K, with healthy doses of calcium and potassium.

Ingredients you’ll need to make simple homemade coleslaw

It’s surprising how simple it is to make this recipe. It only requires 6 ingredients and can be whipped together in 10 minutes.

To make it at home, you’ll need the following:

• 1/2 head of white cabbage
• 1/2 head of red cabbage
• 1 1/2 cups low-fat plain yogurt (or Greek)
• 1 1/2 tbsp wholegrain mustard
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper (ground)
• 2 tbsp fresh chives (chopped)

Power Tip: If you don’t have apple cider vinegar, you can simply substitute it with white wine vinegar or fresh lemon juice.

How to make creamy no-mayo coleslaw from scratch?

Shred 1/2 head of red and white cabbage.

Then in a large bowl, combine 1 1/2 cups plain low-fat plain yogurt and 1 tbsp of wholegrain mustard and 1 tsp apple cider vinegar.

Season with salt and ground black pepper and stir until well combined.

Pop the shredded cabbage into the bowl and then stir the yogurt mixture through the cabbage until it’s well coated.

Finely chop the chives until you have at least 2 tablespoons, and mix through the coleslaw.

Leave the coleslaw out of the fridge for an hour or so until the cabbage has wilted, then serve.

After all, nobody wants to eat stiff cabbage sprigs.

What we serve with mayo-free coleslaw

I initially mentioned a few serving options, but I never said how well homemade coleslaw pairs with chicken.

Don’t worry. I’ve got you covered.

• Fried Buttermilk Brined Chicken Legs
• Cheese and bacon chicken burger
• Classic Pub Style Chicken Parmigiana
• Buttermilk Brined Chicken
• Air Fryer Marinated Chicken Drumsticks
• Pulled Beef Tacos

Homemade no mayo coleslaw keeps for days

What I love most about this coleslaw recipe is it will keep in your fridge for 3 to 4 days.

Make a big tub of it, and you can eat it day after day.

And if you have the time, try to make it the day before, so the flavours have time to meld together.