Creamy Mustard Slaw
If you like your slaw extra tangy, try this simple Mustard Coleslaw recipe. A fresh twist on the classic barbecue side dish, Greek yogurt makes it light and creamy, and yellow mustard adds that zippy flavor. It’s an easy summer cookout staple to serve with your favorite grilled dishes or on top of a BBQ pulled pork or chicken sandwich!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
As some of you may have noticed, I love using Greek yogurt in my recipes that usually call for mayonnaise, whether it’s chicken salad or deviled eggs (and more). It’s my go-to substitute whenever I want a lighter swap in my recipes! So, of course, I’ll use it to make a mayo-free coleslaw.
But this isn’t just any coleslaw. When my husband fires up his smoker, he loves sauces and sides that are a little extra mustardy, for a tangy flavor that balances the smoky deliciousness of the meat. So I created this mustard coleslaw to satisfy his taste buds. Turns out, we all love it to!
Unlike Dijon, which can be too strong and spicy, yellow mustard has a mellow zing that allows you to add more to really kick up that mustardy flavor without it being too overpowering. It tastes amazing, it’s quick to make, and it’s perfect if you’re craving something a little different to serve at your next family barbecue!
Mustard Coleslaw is the Best No-Mayo Slaw
Overall, it’s a mayo-free coleslaw that’s still just as versatile, and just as fresh, tangy, and creamy, with a few small tweaks to lighten things up. That’s just one of many reasons to love it…
- A couple of lighter takes. The dressing for this coleslaw recipe uses creamy Greek yogurt instead of mayo. In place of sugar, this recipe uses honey to lend a bit of natural sweetness to the dressing to balance the mustard.
- Perfect consistency. Thanks to the Greek yogurt, no additional milk or dairy is needed, but it’s still oh-so-creamy!
- Comes together in minutes. All you have to do is stir together the dressing, then use a shortcut and just stir in a bag of coleslaw mix. Enjoy right away, or let the flavors blend for an hour or two.
Recipe Ingredients
Here’s a quick rundown of what you’ll need to whip up this mustard slaw, plus some ingredient notes, followed by more tips and helpful information. Scroll to the recipe card for full amounts and step-by-step instructions.
- Coleslaw Mix: Bagged coleslaw mix or shredded cabbage are great in a hurry. Of course, you can also make your own mix like the one in this Classic Coleslaw Recipe!
- Greek Yogurt: Plain Greek yogurt, and not the kind with added flavors or sugars. Greek yogurt makes an equally creamy alternative to mayo that also adds a tangy flavor. If you prefer it or need to make it dairy free, mayo is a fine substitution.
- Yellow Mustard: I love the mild heat that comes with this mustard coleslaw. You can also use whole-grain mustard for a stronger flavor.
- Honey: Sweetens the dressing up a bit and balances the flavors.
- Apple Cider Vinegar: Tangy coleslaw calls for acidity. Apple cider vinegar is my go-to, but you can use alternatives like regular white vinegar, champagne viengar, or rice vinegar, as well.
- Parsley: I like to use freshly chopped, but dried is fine, especially if you make it in advance.
- Salt & Pepper
How to Make Mustard Coleslaw
You’d be hard-pressed to find an easier recipe than homemade coleslaw! Here’s how to make this mustard-y version in under 10 minutes.
- Make the Dressing: In a bowl, whisk together Greek yogurt, mustard, and dressing ingredients.
- Toss: Toss your store-bought or homemade coleslaw mix in the dressing until everything is evenly coated.
- Garnish: Give your slaw a sprinkle with chopped fresh parsley, then serve!
Tips for Success
- Choose the Right Yogurt: Plain Greek yogurt works best for this recipe. Regular yogurt isn’t as thick, and will lead to a different texture in the dressing. Also, make sure it’s plain, and not a flavored yogurt like vanilla!
- Make It Fresh, Every Time: Homemade coleslaw is best prepared shortly before you plan on serving it, and no more than 20-30 minutes in advance (see above). You can, however, whisk together the dressing ahead of time and keep this separate from the slaw until you need it. I’ve included storage tips in the section below!
- Keep It Cool: Pop your freshly made coleslaw in the fridge until you’re ready to serve. Chilling lets the flavors develop while also helping to keep the texture crisp.
- Get Creative With Add-Ins: Switch up the textures and flavors of this coleslaw and add in ingredients like chopped nuts, seeds, craisins or raisins, fresh herbs, or extra veggies. Try combos like my mayo-free Pineapple Coleslaw with macadamia nuts, or this Apple Coleslaw!
Proper Storage
Mustard slaw must be stored in the refrigerator, and can be stored in an airtight container for up to 3 or 4 days. However, the cabbage will start to get softer over time, so it will depend on your preference, and if you find it is getting too soggy. If your slaw has been out of the fridge for more than 2 hours, discard it right away.
FAQs
Can I Use Nonfat Yogurt?
You can use 0% nonfat Greek Yogurt, which is what I usually use. If you prefer, lowfat or whole milk yogurt are delicious too.
When Should You Dress Coleslaw?
The key to well-dressed coleslaw is in the timing. To keep things nice and crunchy, dress the slaw within 20 minutes of serving. Dressing coleslaw too early, or with too much dressing, will cause it to lose its crunch.
Depending on how creamy you like your slaw, you can add the coleslaw mix to the dressing gradually, tossing in between.
Can I Make the Dressing in Advance?
You can make the dressing in advance, and store it in the fridge for later use! Homemade coleslaw dressing will keep fresh for 3-5 days when stored chilled and airtight.
If your dressing has sat out at room temperature for longer than a couple of hours, I’d suggest discarding it and starting a new batch.
Make it a Meal
Coleslaw is a light and refreshing, easy summer side dish! This no-mayo version is delicious to serve as a side, especially when grilling. You can make it a meal with these ideas:
- Serve it on Pulled Chicken Sandwiches with a side of Baked Beans.
- This mustard coleslaw pairs great when piled on Gluten Free Hamburger Buns with Instant Pot BBQ Pulled Pork or Crockpot BBQ Beef and a side of Potato Salad.
- If you’re not grilling, serve this coleslaw alongside Baked BBQ Chicken Breasts instead!
- Toss it into green salads for an extra boost of crunch! Try it with my Grilled Summer Salad or this Steak Salad with Mango.
Creamy Mustard Coleslaw with No Mayo
Ingredients
- 1/2 cup plain Greek yogurt (nonfat, low fat, or whole milk)
- 1/3 cup yellow mustard
- 2 Tablespoons honey
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon fresh minced parsley (or 1 teaspoon dried parsley), plus extra for garnish
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 14-16 oz bag of coleslaw mix (or 6 cups shredded cabbage)
Instructions
- In a large mixing bowl, whisk together 1/2 cup plain Greek yogurt, 1/3 cup yellow mustard, 2 Tablespoons honey, 2 Tablespoons apple cider vinegar, 1 Tablespoon fresh minced parsley (ot 1 teaspoon dried), 2 teaspoons kosher salt, and 1 teaspoon black pepper until well combined.
- Add 14-16 oz bag of coleslaw mix (or 6 cups shredded cabbage) to the bowl and toss everything together until it is well coated.
- Garnish with extra chopped fresh parsley if desired, and enjoy!
Notes
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!