This quick and easy cheese coleslaw recipe with a yogurt and mayonnaise dressing is creamy, crunchy, cheesey, and takes just 10 minutes to make. Enjoy as a side or pile into jacket potatoes for a quick and easy dinner the whole family will enjoy.
Why we love this recipe
- I have discovered that adding cheese to cabbage coleslaw is a sure fire way of getting kids to eat cabbage.
- Using yogurt in the dressing as well as mayonnaise means the coleslaw dressing is still creamy and rich, but the yogurt adds a pleasant sharpness and cuts through the richness. Plus, yogurt is cheaper than mayo, and I always have an open pot of plain yogurt in the fridge.
- The homemade dressing is creamy, refreshing, and so simple to make. It contains no sugar too, which many store bought coleslaw dressings contain.
- This simple coleslaw recipe is great to take on picnics, to potlucks and Jacob joins and add to wraps for lunchboxes.
- It is a delicious side that goes with so many dishes, or just enjoy on it’s own, perhaps with a slice of soft milk bread on the side!
Ingredients notes and substitutions
- Cabbage – white cabbage or green cabbage. You can use Napa cabbage, savoy, or red cabbage in this coleslaw recipe.
- Carrots – another budget friendly ingredient that adds sweetness as well as crunch.
- Spring onion – or scallions or green onions. You could add ½ a small onion, finely sliced, but be keep in mind the onion flavour will be stronger. If you want a milder onion taste, you can use chives instead, or leave out altogether.
- Mayonnaise – whole egg mayonnaise.
- Greek yogurt – or another plain yogurt. Full fat yogurt is best as it gives a creaminess to the dressing and doesn’t contain as much water.
- Cheese – I use a mild grated cheddar cheese or tasty cheese.
- Mustard – Dijon mustard (especially good for serving to picky eaters) or use wholegrain mustard.
How to make this coleslaw recipe
For the full detailed recipe, please scroll down to the recipe card at the bottom of the post.
- In a large mixing bowl combine the mayonnaise with yogurt, mustard and black pepper. Mix well then put to one side.
- Finely chop the cabbage and spring onion, and coarsely grate the carrot and cheese.
- Add the vegetables and cheese to the dressing and stir well to combine.
No. Coleslaw cannot be frozen unfortunately.
Coleslaw is made from mainly cabbage – the word coleslaw comes from the Dutch ‘koolsla’ meaning cabbage salad. Slaw can be used to describe other similar salads but often where cabbage is not the main ingredient, or isn’t included at all.
If you plan to make your coleslaw ahead, sprinkle a little salt on your chopped cabbage, mix, and leave it in a colander or strainer for 15 minutes. This will draw out some of the water from the cabbage before you mix it with the coleslaw dressing. If you are making the coleslaw to eat straight away then you don’t need to do this step.
My recipe tips
- If you don’t want to shred the cabbage by hand you can use a food processor with shredding attachment or a mandolin (watch your fingers with this one!)
- This makes a large amount of coleslaw, so if you wanted it to serve 4-5 people for one dinner then you can halve the amounts.
- This coleslaw will keep for up to 3 days in the fridge. The cabbage will soften slightly. We prefer it up to 2 days, but it is still ok on day 3.
- Make ahead: You can cut the cabbage, carrots and onion and keep in an airtight container or bag in the fridge for up to 2 days. The dressing can be made a couple of days ahead and kept in the fridge too.
- Add celery salt to the coleslaw dressing. I love this, my 4 year old son doesn’t so I’ve left it out of this recipe so he would eat the coleslaw I made in the video 🙂
- Celery – finely chopped fresh celery adds a lovely crunch.
- Apple – grate an apple (no need to peel it) or finely chop. I love apple in coleslaw, it adds a sweetness and apple goes so well with cheese. If you make apple coleslaw I would eat the coleslaw within two days as the apple can become soft, brown and water and the flavour more pronounced. You can mix the apple with a little lemon juice if you want to make it with apple and ahead of time.
- Herbs – add finely chopped fresh chives, parsley, or dill.
Ideas for leftover ingredients
I hope the following ideas will give you some inspiration for what to make with the ingredients left over from making this coleslaw recipe 🙂
- Leftover cabbage – Malfouf salad or make into these Japanese mushroom gyoza or baked spring rolls.
- Carrots – if you have 1 or 2 carrots, then the baked spring rolls mentioned above use a couple, or for more carrots, make carrot fries in the air fryer.
- The rest of the bunch of spring onions – these cheese and onion scones use 2, as do the baked spring rolls mentioned above and these veggie gyoza.
- The rest of the yogurt – Stir through a chicken curry, or make a Turkish yogurt sauce or yogurt sauce. Or for something sweet, this raspberry and white chocolate loaf cake is a great recipe for using up plain yogurt.
Other easy salad recipes
- 2 tablespoons mayonnaise ($0.28 / £0.04)
- 3 tablespoons Greek yogurt / plain yogurt ($0.27 / £0.09)
- ½ teaspoon Dijon mustard ($0.04 / £0.01 )
- 250g (8.5 oz) white cabbage, shredded / finely chopped ($0.80 / £0.12)
- 1 spring onion, finely chopped ($0.40 / £0.07)
- 2 carrots, grated (approx 200g / 7 oz) ($0.48 / £0.10)
- 60g (2 oz) cheddar cheese or tasty cheese, coarsely grated ($0.70 / £0.30)
- freshly ground black pepper ($0.02 / £0.01)
- In a large mixing bowl combine the mayonnaise with yogurt, Dijon mustard and black pepper. Mix well then put to one side.
- Finely chop the cabbage and spring onion. Coarsely grate the carrot and cheese.
- Add the cabbage, spring onion, carrot and cheese to the yogurt mayonnaise dressing and stir well to combine.
- Serve straight away.