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Coleslaw with Apple and Yoghurt Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This crisp apple and yoghurt coleslaw offers a refreshing and healthy twist on the traditional deli favourite. By swapping a portion of the mayonnaise for non-fat Greek yoghurt, the dressing becomes beautifully light and tangy, perfectly complementing the sweetness of the shredded carrots and the tartness of the green apple. The addition of broccoli slaw provides an extra layer of crunch and a nutritional boost, making this a vibrant, colourful side dish that pairs wonderfully with grilled halloumi or roasted meats.

As a versatile vegetarian dish, this slaw is ideal for summer garden parties, picnics, or as a quick weekday lunch accompaniment. Because the dressing and base vegetables can be prepared several hours in advance, it is a stress-free option for entertaining guests. Simply toss the apple and dressing through just before serving to maintain that essential crunch and prevent any sogginess, ensuring a fresh and professional finish every time.

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Ingredients for Coleslaw with Apple and Yoghurt Dressing

  • 8 cups mixed shredded red and green cabbage

  • 1 350g bag broccoli slaw mix

  • 1/2 cup shredded carrots

  • 70g thinly sliced spring onions (about 4)

  • 160g nonfat Greek yoghurt

  • 120ml mayonnaise

  • 2 tablespoons distilled white vinegar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon grated garlic

  • Kosher salt, freshly ground pepper

  • 1 green apple, cored

How to make Coleslaw with Apple and Yoghurt Dressing

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Combine red and green cabbages, broccoli slaw, carrots, and spring onions in a large bowl. Toss to mix well.

Whisk yoghurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.

No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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