Classic Creamy Cole Slaw--with Options

For the Classic Creamy Cole Slaw

  • 1 small head (about 2 pounds) cabbage–green, red or a mix
  • 3 ounces plain Greek yogurt (I use non-fat but 2% works well, 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 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Optional add-ins

  • dill or celery seeds
  • minced red onion or sliced scallions
  • chopped fresh dill, parsley, basil or your favorite herbs
  • crumbled bacon
  • crumbled blue cheese
  • grated carrots
  • slivered red bell pepper
  • grape tomatoes, halved
  • chopped pineapple


  1. Remove the outer leaves from the cabbage, core, and thinly slice or shred.  I like to keep some slightly a touch thicker slices for good texture.
  2. Mix the remaining ingredients. Stir in the dressing, and toss to thoroughly coat the cabbage. Check for seasonings and refrigerate until ready to serve.

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