I have found a new favourite, mediterranean coleslaw.
Sorry for the caps, but I am really impressed with this salad. It is amazing! Essentially, this coleslaw is the same as my marinated cauliflower salad, but it has a coleslaw base (shredded cabbage and carrot) instead of cauliflower, and it has a lemon-y dressing.
This dish is a perfect addition to dinners or potlucks because it is fresh, crisp, colorful, and easy to prepare.
Right now Apronese will introduce to you a delicious salad that is easy to make.
Are you ready?
What is Colesaw Mix?
In this recipe, I recommend the use of shredded green cabbage and carrots that are available in most grocery stores in the U.S. It is a mixture that you can purchase from most grocery stores.
I don’t typically use convenience foods like this, but I find coleslaw mix to be extremely convenient, usually very inexpensive, and it doesn’t leave me with 112 heads of cabbage leftover after dinner.
As an alternative, you may also choose to use fresh cabbage in this recipe, in which case you’ll need about six cups of shredded cabbage (loosely packed) and one carrot, shredded.
Mediterranean Coleslaw: What to Serve with It
This slaw would make a wonderful side dish to burgers (especially my mediterranean turkey burgers) as well as sheet pan greek chicken and vegetables, as well as beef kofta meatballs, or perhaps make the recipe part of a vegetarian platter with herby potato salad and some hummus.
There are also other ways to serve this coleslaw, such as stuffing it into a wrap and eating it with some garlic marinated chicken to make a wrap sandwich.
Additionally, you could also take this coleslaw and top it with some garlic butter shrimp to make a meal salad.
How Are The Leftovers?
The cabbage, as it does in any coleslaw, will begin to wilt over time when refrigerated.
The leftover coleslaw for the week was delicious for about two days before it became too limp for my liking.
You’ll definitely want to stir the salad every time before serving in order to ensure that all the dressing and flavors are evenly distributed throughout.
The mediterranean coleslaw is a colorful and healthy salad with a light lemony dressing (no mayo, just lemon juice!) and a medley of crunchy and colorful vegetables to top it off.
Servings: 5 (1 cup each)
Lemon Garlic Vinaigrette
- 1/4 cup olive oil ($0.42)
- 1/4 cup lemon juice ($0.18)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 16 oz. coleslaw mix (shredded cabbage and carrots) ($1.69)
- 1/2 red bell pepper, diced ($0.75)
- 1/4 cup chopped parsley ($0.23)
- 1 2.25oz. can sliced black olives ($1.50)
- 1/2 12oz. jar banana pepper rings ($1.00)
- 2 oz. feta, crumbled ($1.25)
- It is first necessary to prepare the lemon garlic vinaigrette. the ingredients for the vinaigrette should be combined in a bowl or jar with the olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Either whisk until well combined, or close the jar and shake. Place the dressing aside.
- In a large bowl, add the cabbage mix, black olives (drained), banana peppers, feta, and parsley to the bell pepper and chop. To the bowl add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), and parsley.
- It is important that you pour the vinaigrette over the salad ingredients and toss them together until everything is mixed well and coated with the dressing. Let the salad sit for 15 minutes before serving; stir one last time right before serving to make sure that the dressing has been adequately distributed.
Serving: 1 cup ・ Calories: 176 kcal ・ Carbohydrates: 9 g ・ Protein: 3 g ・ Fat: 15 g ・ Sodium: 482 mg ・ Fiber: 3 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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Mediterranean Coleslaw: How to Make It – Step by Step Photos
The first thing that you need to do is prepare the lemon garlic vinaigrette.
To prepare the lemon garlic vinaigrette, combine 1/4 olive oil, 1/4 cup lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper into a bowl or jar, and stir or shake until thoroughly combined. Place the dressing in a refrigerator and set aside.
In a large bowl, combine the bell pepper, parsley, black olives, about 1/2 jars of banana peppers, and 2oz. crumbled feta cheese.
Cut about 1/2 red bell peppers into dices, and cut about 1/4 cups of fresh parsley into chopped pieces.
Drain the black olives. Place one 16 oz. bag of coleslaw mix on top of the bell pepper, parsley, and black olives.
Using a large bowl, add the salad ingredients to the prepared lemon garlic vinaigrette and cover the salad ingredients with it.
After the salad has been mixed together, pour the vinaigrette over all the ingredients and toss well until all of the ingredients have been mixed together evenly.
Let the salad sit for about 15 minutes to allow the flavors to blend together, then toss once again before serving.
A side dish with Salad is always easy to eat and easy to make for everyone.
With this Mediterranean Coleslaw salad, Apronese hopes you’ll feel better. Please experience making this dish and comment below the recipe you make.