GREEK CABBAGE SALAD - LAHANOSALATA (VINEGAR COLESLAW)
A healthy, Greek-style coleslaw salad that's left to marinate for 1 hour. This way you get the BEST dressing ever!
Provided by [email protected]
Categories Appetizer Side Dish
Number Of Ingredients 8
Steps:
- Finely shred the cabbage and place in a bowl. Cut off the tips of the carrot. Peel and discard its outer skin and grate it using a box grater. Place in the bowl.
- Cut off the stem and bottom of the tomato and cut in half. Then cut each half into thin slices. Place in the bowl as well.
- Cut the onion and bell pepper into thin slices as well and place in the bowl with the remaining ingredients.
- Add the dried oregano and season with kosher salt and freshly ground pepper.
- Drizzle the olive oil and vinegar all over, and then mix the salad very well for 1-2 minutes with your hands. Rub and massage the cabbage to soften it and help the flavors blend together.
- Let the salad sit in the fridge for about 1 hour to marinade, before serving.
Nutrition Facts : Calories 684 kcal, Carbohydrate 42 g, Protein 8 g, Fat 57 g, SaturatedFat 8 g, Sodium 123 mg, Fiber 16 g, Sugar 22 g, ServingSize 1 serving
GREEK STYLE COLE SLAW
A delicious vinegar-based cole slaw recipe.
Provided by RecipeGirl.com (recipe given to me)
Categories Salad
Number Of Ingredients 10
Steps:
- Place cabbage and carrots in a large bowl, and toss.
- Place the olive oil, vinegar, lemon juice, oregano and dry mustard in a jar; cover tightly and shake to blend. Add salt and pepper to taste. Pour over the cabbage mixture and toss well. Mix in the feta cheese.
- Top the slaw with a few red onion slices and/or sliced pepperoncini.
Nutrition Facts : ServingSize 1 serving, Calories 59 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 1 g, Sugar 1 g
GREEK TZATZIKI-STYLE COLE SLAW
from www.npr.org: "This festive coleslaw mimics colors of summer. It serves as a perfect dip with pita chips or bread, a chunky sandwich spread and a topping for other julienned vegetables. Kids love to top off their red and green pepper slices with this slaw and crunch away. It is also a perfect accompaniment to grilled cheese sandwiches."
Provided by Karen in MA
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140.3, Fat 10.6, SaturatedFat 1.5, Sodium 298, Carbohydrate 11.1, Fiber 3.3, Sugar 5.9, Protein 1.9
ZOE'S FETA COLE SLAW
This is a little different from most coleslaws because it is vinegar based and has feta cheese in it. I love the slaw at Zoe's so I tried to re-create it and think I came pretty close. Not sure of the exact measurements so I just estimated them on here. Great for as a side for a BBQ. The cook time includes refrigeration.
Provided by Ewalla
Categories Potluck
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine shredded cabbage, feta and chopped green onions in a large bowl.
- In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.
- Pour over the slaw and toss.
- Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.
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