Apple and Celery Slaw (No Mayo)

If you’re looking for a light, fresh side dish that goes perfectly with a barbecue, you’re in the right place! This apple and celery slaw has a fantastic balance of sweetness and sharpness that will complement many meals.

I may be in the minority, but I’m not a big fan of those really creamy coleslaws that are packed full of mayo. This slaw uses yoghurt instead, and it makes it taste and feel much lighter. You get freshness and crunch.

Apple, celery and carrot are a great match, but you could use any of your traditional coleslaw veggies in this slaw. See the ingredients section below for more ideas.

Ingredients, Substitutions and Variations

  • Carrot, celery and apple – these are your slaw vegetables. You could also add some red or white cabbage (finely chopped) and some red onion.
  • Greek yoghurt – this is the creamy base of your sauce.
  • Honey, white wine vinegar, mustard, lemon juice – you get the perfect balance of flavours with these. You can omit the mustard, if you like.
  • Chives – optional.

Top Tips

  1. Chop small

    Key to a good slaw is the size of your vegetables. Chop them small! You don’t want any big chunks. Grate if you can.

  2. Mix well

    Make sure that your dressing is completely combined before adding to your vegetables. As well as adding flavour, the dressing stops the vegetables from going brown.

  3. Make in advance

    You can store in the fridge for 48 hours. Stir well before using.

Get the cook books:

Apple and Celery Slaw (No Mayo)

Save This Recipe
Harriet Young
The perfect side dish for barbecues, this apple and celery slaw uses yoghurt rather than mayo for a lighter, fresher taste.
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Servings 4 people


  • 1 large carrot
  • 2 apples
  • 6 celery sticks
  • 2 tbsps white wine vinegar
  • 2 tbsps honey
  • 1 tbsp lemon juice
  • 1 tsp English mustard
  • 3 tbsps Greek yoghurt
  • 1 tbsp chopped chives


  • Grate the carrot and apples. Finely chop the celery. Add to a large bowl.
  • In another smaller bowl, add the white wine vinegar and honey. Whisk until fully combined, then add the lemon juice, mustard and yoghurt. Whisk again. Season with salt and pepper.
  • Add the yoghurt dressing and chives to the vegetables. Stir well to ensure that everything is fully combined.
Keyword side dish, slaw, vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.