mediterranean coleslaw
I saw this on Facebook and jotted down the recipe to try later. It's a crunchy side dish with a coleslaw base that's updated with a more lemony-flavored dressing. If lemons are a bit too tart, you can add a drizzle of honey to offset the tartness and give the dressing a more balanced flavor profile. It makes about 5 cups (enough for about 6 people as a side dish). But to make it a more filling main dish, add some shredded chicken or a (well-drained) can of chickpeas, and it's a good entrée salad for 2 to 3 people.
No Image
prep time
20 Min
cook time
method
Refrigerate/Freeze
yield
6 serving(s)
Ingredients
- DRESSING
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- COLESLAW
- 1 bag standard coleslaw mix (16 oz, shredded cabbage with shredded carrot strips)
- 1/2 medium red bell pepper, seeded and diced
- 1/4 cup cup fresh parsley leaves, chopped
- 1 can sliced black olives, drained (2.25 oz)
- 1 jar sliced banana peppers (6 oz or 1/2 of a 12-oz jar)
- 2 ounces crumbled Feta cheese
How To Make mediterranean coleslaw
-
Step 1Combine all of the dressing ingredients in a small bowl or jar with lid, and whisk (or shake) thoroughly until well combined.
-
Step 2In a mixing bowl, combine all of the coleslaw ingredients and toss until well combined.
-
Step 3Pour the dressing across the top, and toss until well combined. Set the coleslaw aside for 15 minutes before serving.
-
Step 4Just before serving, toss the coleslaw a few times (to re-incorporate any of the vinaigrette that settled at the bottom).
-
Step 5Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes