Easy Coleslaw with Mint & Greek Yoghurt

Prep Time 15 minutes
Servings 4
Calories 366 kcal
Author Samantha



  • 3/4 cup whole egg mayonnaise
  • 1/2 cup plain greek yoghurt
  • 2 Tbsp apple cider vinegar
  • 2 tsp whole grain mustard
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp cracked black pepper


  • 420 g or half a large head purple cabbage, sliced and shredded
  • 3 medium (200g) carrots, grated
  • 1/2 cup fresh parsley, roughly chopped
  • 1/4 cup fresh mint leaves, finely chopped
US Customary - Metric



  1. In a mixing bowl, add mayonnaise and yoghurt, mix well.
  2. Stir through vinegar.
  3. Add mustard, salt and pepper, mix until well combined and set aside.


  1. In a large mixing bowl, add shredded cabbage.
  2. Grate carrots in a food processor with a grater attachment or grate by hand. You can also slice them into a fine julienne.
  3. Stir carrots through cabbage.
  4. Add parsley and mint, mix well.
  5. Pour dressing over vegetables and mix until well coated. Taste and adjust seasoning if desired.
  6. Cover coleslaw with plastic wrap and place in the refrigerator for a minimum of 1-2 hours until vegetables have softened. Or refrigerate overnight to serve the next day.
  7. Serve and enjoy along side your main meal!

Recipe Notes

Store leftovers in an airtight container, refrigerated, for 3-4 days.

Nutrition Facts
Easy Coleslaw with Mint & Greek Yoghurt
Amount Per Serving
Calories 366 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 517mg 22%
Potassium 459mg 13%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 5g 10%
Vitamin A 192.2%
Vitamin C 89%
Calcium 11.6%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.