HELLO, NEW FAVORITE! Sorry concerning the caps, however I’m actually enthusiastic about this Mediterranean Coleslaw. It’s so freaking scrumptious. This coleslaw is definitely similar to my Marinated Cauliflower Salad, however with a coleslaw (shredded cabbage and carrot) base as a substitute of cauliflower, and a extra lemon-y dressing. It’s recent, crisp, colourful, and the right aspect dish for dinners or potlucks!
What’s Colesaw Combine?
This recipe makes use of bagged “coleslaw combine” which you could buy in most grocery shops within the U.S. It’s merely a mixture of shredded inexperienced cabbage and carrots. Whereas I don’t use comfort merchandise like this usually, I discover that coleslaw combine is extraordinarily handy, normally very cheap, and doesn’t depart me with ½ head of leftover cabbage.
If you happen to do wish to use recent cabbage, you’ll want about six cups of shredded cabbage (loosely packed) and one shredded carrot.
What to Serve with Mediterranean Coleslaw
I believe this slaw would make a fantastic aspect dish to burgers (significantly my Mediterranean Turkey Burgers), Sheet Pan Greek Rooster and Greens, and even Beef Kofta Meatballs.
You might additionally pile this coleslaw right into a wrap with some Garlic Marinated Rooster to make a wrap sandwich. Or prime the Mediterranean Coleslaw with some Garlic Butter Shrimp and make it a meal salad.
How Are The Leftovers?
As with all coleslaw, the cabbage will start to wilt as it’s refrigerated. I loved the leftovers of this coleslaw for about two days earlier than it obtained just a little too limp for my tastes. You’ll positively wish to give it a stir each time earlier than serving to verify the dressing and all of the flavors get redistributed.
This brilliant and recent Mediterranean Coleslaw has a lightweight lemony dressing (no mayo!) and a medley of crunchy and colourful greens.
Servings: 5 1 cup every
Lemon Garlic French dressing
- 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 combine (shredded cabbage and carrots) ($1.69)
- 1/2 purple 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)
Put together the lemon garlic French dressing first. Mix the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk till mixed, or shut the jar and shake till mixed. Set the dressing apart.
Cube the bell pepper and chop the parsley. Add the coleslaw combine (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a big bowl.
Pour the French dressing over the salad components then toss till every little thing is mixed and coated in dressing. Let the slaw sit for quarter-hour earlier than serving. Stir one final time simply earlier than serving to redistribute the French dressing.
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Serving: 1 cup ・ Energy: 176 kcal ・ Carbohydrates: 9 g ・ Protein: 3 g ・ Fats: 15 g ・ Sodium: 482 mg ・ Fiber: 3 g
Dietary values are estimates solely. See our full diet disclaimer right here.
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The best way to Make Mediterranean Coleslaw – Step by Step Photographs
Put together the lemon garlic French dressing first. Mix ¼ cup 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 in a bowl or jar. Whisk till mixed, or shut the jar and shake till mixed. Set the dressing apart.
Cube ½ a purple bell pepper and chop about ¼ cup recent parsley. Drain the black olives. Add one 16oz. bag coleslaw combine (shredded cabbage and carrots) to a big bowl together with the bell pepper, parsley, black olives, about ½ jar of banana peppers, and a couple of oz. crumbled feta.
Pour the ready lemon garlic French dressing over the salad components within the bowl.
Toss the components collectively till every little thing is mixed and coated within the French dressing. Let the salad sit for about quarter-hour for the flavors to mix, then toss as soon as once more earlier than serving.