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white bowl of greek yogurt slaw topped with poppyseeds ready to be served.

Greek Yogurt Coleslaw with Poppyseed Dressing

  • Author: Lindsay
  • Total Time: 10 minutes
  • Yield: Serves 4-6 1x


Creamy, delicious poppyseed slaw with a Greek yogurt dressing. The crunchy, tangy, sweet slaw that makes just about anything better!


  • 3 cups cabbage, shredded or very thinly sliced
  • 2 tablespoons Greek yogurt
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon poppyseeds


  1. In a medium bowl, whisk together the Greek yogurt, vinegar, sugar, salt, and poppyseeds.
  2. Add the cabbage and stir to combine. Let sit for about 10 minutes or so while you prepare the rest of the meal.
  3. If the cabbage releases a lot of liquid, use a small strainer to drain before serving. Serve as desired.


Cabbage: I use napa or savoy cabbage for this if I have it. Those softer cabbage varieties tend to wilt quickly, so I make this right before serving. To make this slaw in advance, use regular red or green cabbage.

Storage: Leftovers keep well in the fridge for 3-5 days depending on the type of cabbage you are using.

This recipe is gluten free and vegetarian as written.

  • Prep Time: 10 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American

Keywords: no mayo slaw, no mayo coleslaw, greek yogurt slaw, poppyseed slaw, slaw for fish tacos