HELLO, NEW FAVORITE! Sorry about the caps, but I’m really excited about this Mediterranean Coleslaw. It’s so freaking delicious. This coleslaw is actually very similar to my Marinated Cauliflower Salad, but with a coleslaw (shredded cabbage and carrot) base instead of cauliflower, and a more lemon-y dressing. It’s fresh, crisp, colorful, and the perfect side dish for dinners or potlucks!
What is Colesaw Mix?
This recipe uses bagged “coleslaw mix” that you can purchase in most grocery stores in the U.S. It’s simply a mix of shredded green cabbage and carrots. While I don’t use convenience products like this often, I find that coleslaw mix is extremely convenient, usually very inexpensive, and doesn’t leave me with ½ head of leftover cabbage.
If you do want to use fresh cabbage, you’ll need about six cups of shredded cabbage (loosely packed) and one shredded carrot.
What to Serve with Mediterranean Coleslaw
I think this slaw would make a great side dish to burgers (particularly my Mediterranean Turkey Burgers), Sheet Pan Greek Chicken and Vegetables, or even Beef Kofta Meatballs. Or, make it part of a vegetarian platter with Herby Potato Salad and some Hummus.
You could also pile this coleslaw into a wrap with some Garlic Marinated Chicken to make a wrap sandwich. Or top the Mediterranean Coleslaw with some Garlic Butter Shrimp and make it a meal salad.
How Are The Leftovers?
As with any coleslaw, the cabbage will begin to wilt as it is refrigerated. I enjoyed the leftovers of this coleslaw for about two days before it got a little too limp for my tastes. You’ll definitely want to give it a stir every time before serving to make sure the dressing and all the flavors get redistributed.
Mediterranean Coleslaw
Servings 5 1 cup eachIngredients
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)
Salad
- 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)
Instructions
- Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
- Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.
- Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.
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Nutrition
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How to Make Mediterranean Coleslaw – Step by Step Photos
Prepare the lemon garlic vinaigrette first. Combine 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 until combined, or close the jar and shake until combined. Set the dressing aside.
Dice ½ a red bell pepper and chop about ¼ cup fresh parsley. Drain the black olives. Add one 16oz. bag coleslaw mix (shredded cabbage and carrots) to a large bowl along with the bell pepper, parsley, black olives, about ½ jar of banana peppers, and 2 oz. crumbled feta.
Pour the prepared lemon garlic vinaigrette over the salad ingredients in the bowl.
Toss the ingredients together until everything is combined and coated in the vinaigrette. Let the salad sit for about 15 minutes for the flavors to combine, then toss once again before serving.
Hi, prepared this salad yesterday. It was DELICIOSO. As if it couldn’t taste even better, today it was delicioso MUCHÍSIMO! Going for a third helping tomorrow, I know my friends will love it.
Made this for dinner with friends and we all enjoyed it! I used kalamata olives and crumbled feta cheese. We will be having this all summer. So good!
Delicious. I had kalamata olives so I substituted them. Wonderful recipe that I will definitely make again soon.
Delicious! I used shredded mozzarella because I’m not a fan of feta. Next time I think that I would use Parmesan to get the salty tang. I did add a bit more lemon juice because this really soaks up the dressing.
Made this last night and we really liked it. I liked that it wasn’t loaded with mayo. It makes a lot so we’ll have it again tonight!
Love the idea of coleslaw without Mayo. I’m definitely going to try this recipe and plan to add grilled jumbo shrimp or rotisserie chicken to it for a quick & easy lunch. My husband should really enjoy it too.
How long does the salad stay fresh? Thinking it would be a great side dish in my weekly lunch prep.
It’s really your call but I think two days is its max before it’s too soggy.
Made this 6/23/24 – YUM!!! This is very tasty and very simple to throw together. The only thing I did differently was to use about a teaspoon of capers instead of the olives because I’m not a fan of black olives. Served this with Chicken Souvlaki and it was a wonderful combination. So glad I found this recipe. Thank you!!
This coleslaw is delicious! It makes a great lunch with some baked chicken strips and hummus. I love it!
Fabulous flavor!!! I did use real garlic instead of powered. My preference bc….. I LOVE GARLIC!!!!
Is there a different cheese you would recommend
Feta would really work best here! You could try some fresh mozzarella or maybe some cubed white cheddar, or you could omit!
Made this today…. Delicious and so easy!
Could you sub Kalamata olives?
Absolutely!
This is my absolute favorite salad! Nailed it!
Looks good will try.