Classic Creamy Cole Slaw--with Options

For the Classic Creamy Cole Slaw

  • 1 small head cabbage (green or red)
  • 3 ounces plain Greek yogurt (See note below.  I use non-fat for this but 2% is perfect, too.)
  • 3 ounces mayonnaise (You will have a total of 3/4 of a cup between the yogurt and the mayo.)
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 1 1/2  teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper

Optional add-ins

  • dill or celery seeds
  • chopped fresh dill, parsley, basil or your favorite herbs
  • chopped pineapple
  • crumbled bacon
  • crumbled blue cheese
  • grated carrots
  • chopped red bell pepper or onions
  • tomato grapes, halved


  1. Remove the outer leaves from the cabbage, core, and finely chop or slice.  I like to keep some slightly thicker slices for good texture.  Soak in ice-cold water for an hour (more is fine), then drain very well.
  2. Mix the remaining ingredients.  Stir in the dressing, and toss to coat all of the cabbage. Check for seasonings and refrigerate until ready to serve.

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