Greek Cole Slaw Recipes

HEALTHY GREEK COLESLAW

Steps:

• Add shredded cabbage and drained and rinsed chick peas to a large bowl.
• Dice the English cucumber and red onions and add to the bowl with the cabbage along with sliced kalamata olives, cherry tomatoes, and chopped peperoncini. Toss gently until mixed well.
• Pour about 1/2 cup Greek vinaigrette over the vegetables and toss again, adding more vinaigrette if needed.
• Top with crumbled feta cheese and serve.

GREEK TZATZIKI-STYLE COLE SLAW

Steps:

• Add 1/4 teaspoon salt to the grated cucumbers, mix lightly and set aside for about 10 minutes.
• In a large mixing bowl, add the olive oil, mint, garlic, lime juice, remaining 1/4 teaspoon salt and black pepper. Mix well and let sit for about 5 minutes.
• Squeeze out the excess juice from the grated cucumbers and add the cucumbers to the dressing. Mix well.
• Add the yogurt and fold gently into the dressing. Keep aside 1 tablespoon each of the red and green bell peppers for garnish.
• Add the rest of the peppers to the yogurt mixture and mix gently.
• Garnish with sprigs of fresh mint.

LAHANOSALATA (GREEK CABBAGE SLAW / SALAD)

Steps:

• Core the cabbage and shred as for making traditional coleslaw.
• Put the cabbage and carrot in a large bowl. Toss well.
• In a small bowl mix the olive oil, lemon juice and garlic (if using).
• Add salt to taste.
• Just prior to serving, pour over the salad and toss to coat.
• Adjust seasonings and olive oil or lemon juice as needed.
• Note: This is really lovely served with a generous hunk of feta cheese - either crumbled in, or served alongside so you can nibble on pieces of creamy cheese between bites of crispy salad.