If you’re tired of heavy, mayo-laden coleslaw that’s slogged down with that fatty, oil-centric taste instead of zippy, light, and refreshing, this is the upgrade you’ve been waiting for. This is the best coleslaw — bright, crunchy, creamy, and tangy — made with labne instead of mayonnaise. It’s lighter, higher in protein, and packed with that irresistible zip that makes you go back for more.
Labne is strained Greek yogurt — thick, rich, and beautifully tangy. It can usually be found in the yogurt section of most grocery stores, or you can make your own by straining Greek yogurt overnight, or just use a good, thick Greek or Armenian yogurt. We often use labne as a mayo substitute, creamy base for homemade sauces and dips, like ranch for dipping dino nuggets, or as a condiment for rice, stews, and pasta dishes, like Armenian macaroni.
Using labne gives the coleslaw that classic creamy texture while keeping things fresh and vibrant. We keep it simple with the core ingredients of purple and green cabbage and carrots, and dress it up with the beautiful labne dressing, which you’re going to want to use on everything. This coleslaw is the perfect sidekick for my oven-baked ribs, pulled pork, or any summer cookout. It comes together in minutes, tastes even better after it sits, and somehow feels both indulgent and refreshing at the same time.
This healthier, tastier labne coleslaw is proof that you don’t need mayo to make an outstanding slaw. It’s bright, creamy, tangy, and genuinely delicious, making this hands-down the best coleslaw. Make a big bowl for your next cookout or weeknight dinner. You’re going to love it.
