it was DEEE-LISH. i did halve the mayo tho and i added more 1% milk and vinegar but not much. probably had to do that bc we only used 1/4c mayo. i may even cut the mayo completely next time bc you don’t need it. i don’t like it thick but you can taste and decide consistency as you are preparing. i put in a lot of pepper also b.c i like kick. i also made it night before to let marinate longer. was worth the wait. the 30+ guests at our father’s day bbq were RAVING and honestly, once they found out it was almost fat free, they used the slaw as salad dressing for the garden salad we served and we didn’t even open the dressing bottle!!! the yogurt makes it a meal in its own right but as a cole slaw, that’s a bonus. i ate it with spare ribs and was awesome. my hubby put some on his pulled chicken sandwich and others followed suit and loved as well. it was a big hit — no leftovers!!! fyi- we are a relatively healthy bunch who avoid extraneous fat and grease. this slaw has tang and kick, no oily pool of yuck on your plates. it was not a hard sell to get everyone to eat yogurt and cabbage once we told them it wasn’t your avg fat laden slaw!!!

As the weather starts getting warmer we start looking for recipes that can carry us through the season of BBQ cookouts and pool parties. That means coming up with new, fresh spins on classic side dishes like this one: Greek coleslaw. Now don’t look at this as a replacement for coleslaw (we still love the traditional!), but as a supplemental recipe that can ease some of the burden off the classic by reinventing some of the flavors – this way you can bring something new and interesting to the party, plus, you can throw it together in a matter of minutes! Now that’s what we call a winner.

We thought about making this look a little bit more like your standard Greek salad, what with adding cucumbers or tomatoes, but figured it wouldn’t really be much of a coleslaw if we did that…so we made our main focus the dressing, keeping it as close to a Greek dressing as possible.


3 (10 oz.) packages coleslaw mix (with carrots and purple cabbage)
1/3 cup red onion, thinly sliced, plus more for garnish
1/2-2/3 cup feta, crumbled, plus more for garnish
1/4 cup extra-virgin olive oil
3 tablespoons vinegar
2 tablespoons lemon juice, freshly squeezed
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Sliced pepperoncini, optional


In a medium bowl, whisk together olive oil, vinegar and lemon juice, then stir in garlic, oregano, rosemary and thyme, and season with salt and pepper.
Place coleslaw mix in a large bowl and toss in red onion and feta cheese.
Pour dressing over slaw and toss until everything is evenly coated …

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