THE ULTIMATE GREEK COLESLAW
I made this with freshly grated cabbage and carrot mix and it was really good. I did approximate measurements it and make 1/4 of the recipe. It was still pretty âwetâ and I prefer my cole slaw with not so much dressing, but the flavor was really good. As a bonus, you donât use as much mayo. An excellent side to go with BBQ chicken.
That means olive oil, vinegar and plenty of fresh lemon juice to start, along with garlic, oregano, rosemary and thyme. With our cabbage mix, red onion and feta, this dressing gets poured over and everything gets tossed together to perfection.
You can add some sliced peperonicini to your coleslaw if you want a little extra kick in there, but thatâs totally up to you and if you feel like the red onion and feta take care of the Greek element for you, then great, youâre good to go!
We loved this tangy coleslaw. It was a pleasant change from coleslaws that incorporate mayo and a good side for fried chicken.
15 minutes to prepare serves 8
INGREDIENTS:
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
PREPARATION:
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.
Refrigerate for 15-20 minutes before serving, so flavors have time to blend and build, then transfer to serving bowls and top with more red onion, pepperoncinis, if using, and feta crumbles.
From: allrecipes.com