If you’re looking for a refreshing and zesty side dish with a Mediterranean flair, this Mediterranean Coleslaw with Lemon Garlic Vinaigrette is the perfect recipe. Combining crisp cabbage, vibrant bell peppers, and salty feta with a tangy lemon garlic vinaigrette, this coleslaw is a lighter, healthier alternative to traditional creamy versions. It’s an ideal side dish for grilled meats, picnics, or as a refreshing stand-alone meal. The Mediterranean flavors make it a delicious, guilt-free addition to any table.
Ingredients:
Lemon Garlic Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
Salad:
- 16 oz. coleslaw mix (shredded cabbage and carrots)
- 1/2 red bell pepper, diced
- 1/4 cup chopped parsley
- 1 can (2.25 oz.) sliced black olives, drained
- 1/2 jar (12 oz.) banana pepper rings, drained
- 2 oz. feta cheese, crumbled
Instructions:
- Prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper until well combined. Set aside.
- Mix the salad: In a large bowl, combine the coleslaw mix (shredded cabbage and carrots), diced red bell pepper, chopped parsley, sliced black olives, and banana pepper rings.
- Add the feta: Crumble the feta cheese over the salad mixture and gently toss to combine.
- Dress the salad: Pour the lemon garlic vinaigrette over the salad and toss everything together until the vegetables are evenly coated.
- Chill and serve: For best results, let the coleslaw sit in the fridge for 20–30 minutes to allow the flavors to meld together before serving. Enjoy chilled!
Conclusion:
This Mediterranean Coleslaw is a delightful and healthy side dish that’s bursting with fresh flavors. The lemon garlic vinaigrette adds a tangy zest that perfectly complements the crunch of the cabbage and the creaminess of the feta. Whether you’re looking for a vibrant salad for a barbecue, a refreshing side for dinner, or just a light and nutritious meal, this Mediterranean-inspired coleslaw is sure to be a hit!
Mediterranean Coleslaw with Tangy Lemon Garlic Vinaigrette: A Fresh, Zesty Twist on a Classic Salad
A crisp and zesty Mediterranean coleslaw withcabbage, bell peppers, olives, and feta cheese, tossed in a tangy lemon garlicvinaigrette for a refreshing side dish or light meal;
Lemon Garlic Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
Salad:
- 16 oz. coleslaw mix (shredded cabbage and carrots)
- 1/2 red bell pepper (diced)
- 1/4 cup chopped parsley
- 1 can (2.25 oz. sliced black olives, drained)
- 1/2 jar (12 oz. banana pepper rings, drained)
- 2 oz. feta cheese (crumbled)
- Prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper until well combined. Set aside.
- Mix the salad: In a large bowl, combine the coleslaw mix (shredded cabbage and carrots), diced red bell pepper, chopped parsley, sliced black olives, and banana pepper rings.
- Add the feta: Crumble the feta cheese over the salad mixture and gently toss to combine.
- Dress the salad: Pour the lemon garlic vinaigrette over the salad and toss everything together until the vegetables are evenly coated.
- Chill and serve: For best results, let the coleslaw sit in the fridge for 20–30 minutes to allow the flavors to meld together before serving. Enjoy chilled!