Winter Coleslaw Recipe: Easy, Crunchy & No Mayo
Crunchy winter coleslaw with red cabbage, apple, walnuts, and a light Greek yogurt dressing. A structured slaw that works well with rich or sticky food.
I love a good coleslaw, but the problem is they’re often so packed with mayo they just taste like oily grated vegetables. This winter coleslaw keeps things sharper and more structured, using red cabbage and carrot as the base, with apple and walnut for texture, and a small amount of Greek yogurt for creaminess without the unnecessary calories. It stays crunchy and cuts through rich foods, especially those with sweet or sticky sauces.
Ingredients Breakdown
Red cabbage
Provides structure and crunch that holds up to dressing and resting, making it better suited to a winter slaw than softer greens.
Apple
Brings freshness and acidity that lift the whole dish; use a crisp variety so it keeps its bite.
Walnuts
Contribute a deeper, slightly bitter crunch that suits cold-weather food; toast them lightly and add at the end to keep them firm
Greek yogurt
Gives creaminess and body without the heaviness of mayonnaise; full-fat works best for balance and texture.
Apple cider vinegar
Sharpens the dressing and keeps the slaw tasting clean; white wine vinegar works if that’s what you have.
Dijon mustard
Adds depth and helps bind the dressing so it coats rather than pools.
Honey or maple syrup
Used sparingly to balance the vinegar; omit or reduce if the apple is particularly sweet.
Winter Coleslaw Step-by-Step Instructions
Toast and prepare the walnuts
Add the walnuts to a small dry pan over medium heat. Toast for 2–3 minutes, shaking the pan occasionally, until lightly coloured. Transfer to a board and roughly crumble once cool; aim for uneven pieces rather than fine crumbs.
Prepare the vegetables
Finely slice the red cabbage using a sharp knife or mandoline, aiming for thin, even cuts so it softens evenly once dressed.
Lightly grate the carrot using the fine side of a box grater. Thinly slice the apple just before combining to limit browning, then roughly chop the slices to create irregular pieces. Slice the shallot or onion as finely as possible so it blends into the slaw rather than standing out.
Tip: Wear latex or disposable gloves when slicing red cabbage to avoid staining your hands.
Cool fact. Red cabbage stains because it’s rich in anthocyanins, natural pigments that are water-soluble and pH-reactive. When you cut or rinse cabbage, these pigments dissolve easily and bind to skin, boards, and cloth, shifting colour depending on the surface or water they touch.
Build the slaw base
Add the cabbage, carrot, apple, and shallot to a large mixing bowl. Toss briefly with your hands to separate the strands and distribute everything evenly. Again, wear gloves to avoid staining your hands.
Make the dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until smooth and lightly emulsified. Stir in the Greek yogurt last, mixing until creamy but still pourable.
Adjust the balance
Taste the dressing. Add a few drops more vinegar if it tastes flat, or a pinch more honey if it’s too sharp. It should taste slightly punchy on its own.
Dress the slaw
Pour the dressing over the vegetables and toss thoroughly. Use just enough to coat everything lightly; the slaw should look glossy, not wet or pooled at the bottom of the bowl.
Rest briefly
Leave the slaw at room temperature for about 10 minutes. The cabbage will soften slightly at the edges while keeping its crunch.
Finish and serve
Fold through the toasted chopped walnuts just before serving so they stay crisp.
Make-ahead & storage
The slaw can be made up to 4 hours ahead and kept covered in the fridge. It’s best eaten the same day, but will keep for up to 24 hours, with a slight loss of crunch over time.
Winter Coleslaw (Greek Yogurt, No Mayo)
Ingredients
Slaw
- 250 g red cabbage finely sliced
- 2 medium carrots finely grated (about 140 g)
- 1 crisp apple thinly sliced then roughly chopped
- ½ small red onion or 2 shallots thinly sliced
- 30 g walnuts roughly chopped
Dressing
- 30 ml olive oil 2 tbsp
- 30 ml apple cider vinegar 2 tbsp
- 2 tsp Dijon mustard
- 3 tbsp full-fat Greek yogurt
- 1 tsp honey or maple syrup
- Fine salt and freshly ground black pepper to taste
Instructions
- Finely slice the red cabbage as thinly as you can, then grate the carrot on the fine side of a box grater.
- Thinly slice the apple just before using, then roughly chop the slices into irregular pieces; very finely slice the red onion.
- Toast the walnuts in a small dry pan over medium heat for 2–3 minutes, shaking often, until fragrant and lightly coloured; tip out to cool, then roughly crumble.
- Add the cabbage, carrot, apple, and onion to a large bowl and toss to loosen and distribute evenly.
- Whisk the olive oil, cider vinegar, Dijon, honey/maple, salt, and pepper until emulsified, then stir in the Greek yogurt until smooth and pourable.
- Pour the dressing over the vegetables and toss until lightly coated; it should look glossy, not wet or pooled at the bottom.
- Leave for 10 minutes to soften the cabbage slightly while keeping its crunch.
- Fold through the toasted walnuts (and herbs, if using) just before serving.
Notes
- Walnut & apple swap: Pear works well in place of apple for a softer, less sharp sweetness. Hazelnuts or pecans can replace walnuts, but toast them lightly and keep the pieces rough to avoid a heavy texture.
- Mustard and vinegar tweak: Wholegrain mustard gives a rounder, less sharp dressing. White wine vinegar can be used instead of cider vinegar for a cleaner, slightly lighter finish.
- Warm spice version: A small pinch of ground caraway or cumin added to the dressing gives a subtle warmth that suits winter food without pushing it into spiced-salad territory.
- Sweetener adjustment: Maple syrup adds depth and a faint bitterness; honey keeps things brighter. Reduce slightly if the fruit is very sweet.
- Storage: Keeps well in the fridge for up to 24 hours. For best texture, refresh leftovers with a small squeeze of vinegar and a quick toss before serving. Freezing is not recommended, as the vegetables lose structure once thawed.
Yes. You can prepare it up to 4 hours in advance and keep it covered in the fridge. For the best texture, add the toasted walnuts just before serving.
Not noticeably. Slicing it just before mixing and coating it with the dressing slows oxidation; if you’re worried, a splash of cider vinegar on the apple slices helps.
Yes. Sour cream or crème fraîche will work with a slightly richer result; for a dairy-free option, use a thick unsweetened plant yogurt and adjust the acidity
This usually happens when the vegetables are cut too thick or overdressed. Keep the slices fine, dress lightly, and let it rest briefly so the cabbage softens without releasing excess liquid.
It works well alongside rich or sweet dishes where you want contrast, such as BBQ-style food, roasted vegetables, or anything glazed or slow-cooked.
It will keep in the fridge in top condition for up to 24 hours. The flavour holds after this, but you will lose texture over time.