Greek Coleslaw With Feta And Lemon Recipes
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 COLESLAW WITH FETA AND LEMON
Steps:
- Whisk together Greek yogurt, mayonnaise, and olive oil.
- Add lemon juice to taste, then season generously with salt and pepper.
- Toss together dressing and cabbage in a large bowl.
- Stir in feta cheese.
- Serve Greek Coleslaw immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
GREEK SLAW WITH FETA
I clipped this off the back package of Athenos' brand feta cheese a long time ago. *Please* use homemade coleslaw dressing. *FRESH* herbs only!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large salad bowl combine the cabbage, carrots and red onion.
- Toss the salad with the dressing and feta cheese. If the slaw is not creamy enough to your liking add some more coleslaw dressing.
- *Stir in the pine nuts, basil and mint.*Save a little bit of the pine nuts, basil and mint for garnish.
Nutrition Facts : Calories 221.8, Fat 15, SaturatedFat 5.2, Cholesterol 27.3, Sodium 400, Carbohydrate 16.8, Fiber 5.2, Sugar 9, Protein 8.4
GREEK PASTA WITH PARSLEY, LEMON, AND FETA
Light pasta with lots of flavor. Makes a great summer meal.It came from the Vegetarian Express Lane Cookbook. You may want to add more lemon or feta based on your tastes. The cookbook called for linguine or spaghetti, but I used rotini b/c it holds the ingredients better. You must use fresh parsley!
Provided by ABQ Kat
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions. Cook them a little bit shorter than what the package recommends b/c they will cook a little more in the pan.
- Heat oil in a wide skillet. Add parsley, lemon zest and juice, oregano, and pepper. Cook over medium heat to wilt parsley (1-2 minutes). Lower heat to keep ingredients warm.
- Drain pasta and put it in the skillet with parsley mixture.
- Crumble in half of the feta. Toss to coat the noodles and cook on low for a couple of minutes until feta begins to melt.
- Optional: You may want to add a little splash (go slow!) heavy cream to help thicken and just coat the noodles with a little more creaminess.
- Serve and top with remaining feta. Garnish with lemon slices.
Nutrition Facts : Calories 451.2, Fat 24.3, SaturatedFat 7, Cholesterol 26.8, Sodium 929.2, Carbohydrate 47.7, Fiber 3.6, Sugar 2.4, Protein 12.5
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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