Cabbage Slaw with Greek Yogurt and Lemon

Name: Cabbage Slaw with Greek Yogurt and Lemon
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 small head (about 1.5 lbs) (680 g) green cabbage, quartered and cored, thinly sliced into ribbons; ¾ cup (180 ml) plain Greek yogurt (full-fat or 2%), at room temperature; 3 tablespoons (45 ml) fresh lemon juice; 1 clove (5 g) garlic clove, minced, minced very finely; 2 tablespoons (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (6 g) fresh dill, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A bright, tangy slaw where creamy Greek yogurt replaces heavy mayo, balanced with fresh lemon juice, garlic, and olive oil. The tender ribbons of green cabbage stay crisp and light, making this the perfect side for grilled fish, roasted chicken, or Mediterranean grain bowls.

Prep: 15 min
Cook: —
Wait: 15 min
Total: 30 min
Makes: About 5 cups (1.2 L)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients at room temperature (especially the Greek yogurt, so the dressing emulsifies smoothly)
Chill a large serving bowl in the freezer while you prep the cabbage
Read through the timing—the slaw sits briefly so flavors meld but the cabbage stays crisp

1
Slice the cabbage
- Place the quartered cabbage flat-side down on a cutting board.
- Using a sharp chef's knife, slice it into thin ribbons about 1/16 inch (2 mm) thick.
- Alternatively, use a mandoline slicer on the thinnest setting.
- You should have about 5 cups (1.2 L) of sliced cabbage.
- Transfer to a large mixing bowl.
+ Show details− Hide details
Ready when: Cabbage is sliced uniformly and loosely packed
Tip: A mandoline makes quick work of uniform, thin ribbons, but be careful with your fingers—use the hand guard
2
Make the dressing
- In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and olive oil until smooth and well combined.
- The mixture should be creamy but pourable, about the consistency of sour cream.
- Taste and season with kosher salt and freshly ground black pepper to your preference.
+ Show details− Hide details
Ready when: Dressing is smooth, homogeneous, and free of lumps
Tip: Whisking the yogurt slowly with the lemon juice and oil prevents the yogurt from breaking; room-temperature yogurt emulsifies more easily
3
Combine and season
- Pour the dressing over the sliced cabbage and toss gently but thoroughly with a wooden spoon, making sure every piece of cabbage is coated.
- Add the fresh dill if using.
- Taste again and adjust salt, pepper, or lemon juice as needed—remember the flavor will intensify slightly as the slaw sits.
+ Show details− Hide details
Ready when: Every ribbon of cabbage is evenly coated with dressing and glistens
Tip: Toss gently to avoid bruising the delicate cabbage; this is not coleslaw and should taste fresh, not mushy
4
Rest and serve
- Let the slaw sit at room temperature for 15 minutes before serving.
- This allows the flavors to meld while the cabbage remains crisp.
- Stir gently once or twice during resting.
- Serve chilled or at cool room temperature alongside grilled fish, roasted chicken, Mediterranean grain bowls, or as a fresh topping for gyros or wraps.
+ Show details− Hide details
Ready when: Slaw is cool and flavors have developed
Tip: Do not chill in the refrigerator before serving—cold dulls the brightness of the lemon and garlic; serve within a few hours of making

Good to know

Tips

Slice the cabbage as uniformly thin as possible—thick pieces will taste raw and fibrous while thin ribbons are tender and absorb the dressing beautifully
Room-temperature Greek yogurt whisks smoothly into the dressing without lumps; cold yogurt can seize and become grainy if mixed too vigorously
The slaw does not improve in the refrigerator—cold dulls the brightness of fresh lemon and garlic. Serve it within 4 hours of making for best flavor and texture
This slaw is delicious alongside nearly any grilled or roasted protein and is especially good at picnics or potlucks because it does not require chilling and actually tastes better warm

Make ahead

Prepare the slaw up to 4 hours ahead; store covered at room temperature or in a cool place. Do not refrigerate until just before serving, and only if you will hold it more than 4 hours—cold will mute the fresh flavors. The yogurt dressing will weep slightly over time, so stir gently before serving.

Storage & reheating

Room temperature: up to 4 hours (best flavor and texture). Refrigerator: up to 2 days in an airtight container (flavor becomes muted and texture softer; stir in a splash of lemon juice to refresh). Freezer: not recommended (yogurt-based dressing does not freeze well). Reheat: serve cold or at cool room temperature; do not heat.

Substitutions

plain Greek yogurt (full-fat or 2%) → Crème fraîche or sour cream (use 3/4 cup / 180 ml). Slightly tangier result; sour cream will be a touch thinner, so use 2 tablespoons (30 ml) less lemon juice
fresh lemon juice → Fresh lime juice or white wine vinegar (use 2.5 tablespoons / 38 ml). Lime brings brightness and works beautifully with Mediterranean flavors; vinegar is more assertive, so taste and adjust
green cabbage, quartered and cored → Napa cabbage or thinly shredded radicchio (same amount). Napa is milder and more tender; radicchio adds a pleasant bitterness but use slightly less (4 cups / 960 ml) since it is more densely packed
fresh dill, chopped → Fresh parsley, mint, or a combination (2 tablespoons / 6 g total). Parsley is versatile; mint adds a cool, herbaceous note; omit entirely if you prefer a cleaner cabbage flavor