I visited a new restaurant recently, and a side order of coleslaw came with my meal.
I’m pretty picky about my coleslaw. I like vinegar-based versions, but I don’t always like a lot of mayonnaise.
This Greek version alleviates that issue, and it will become my go-to recipe for a coleslaw. I love the crunchiness of the cabbage paired with the salty creaminess of the cheese. I think next time I make it, I’ll throw in a handful of chopped green or black olives.
We are fully into cookout and party season, so this is a wonderful addition to a backyard, back porch or back patio picnic or cookout. It would be wonderful with some grilled meats on a relaxed Friday night, under some fairy lights.
1 small head cabbage, thinly sliced
6 oz feta cheese, crumbled
6 green onions, chopped
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 Tbs lemon juice, freshly squeezed
1 tsp dried dill
sea salt and freshly cracked black pepper, to taste
Chop cabbage; toss with feta cheese and green onions. In a small bowl, whisk red wine vinegar, lemon juice and olive oil together. Add salt, pepper and dill; mix well. Pour over cabbage mixture, and stir gently to coat. Refrigerate for a few hours before serving to let flavors blend.
Nutritional Information: Calories Per Serving: 208, Calories from Fat: 165, Fat: 18 g (5 g Saturated Fat), Cholesterol: 20 mg, Sodium: 270 mg, Carbohydrates: 8 g, Fiber: 2.5 g, Sugar: 2 g, Protein: 5 g.
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