Mediterranean Coleslaw
A refreshing twist on traditional coleslaw, featuring crunchy cabbage, vibrant bell peppers, and a tangy dressing, perfect for barbecues or as a nutritious side dish.
Ingredients
Vegetables
- 4 cups green or purple cabbage, finely shredded Use a sharp knife or a mandolin for best results.
- 2 cups bell peppers, chopped Mix of red, yellow, or orange for color and sweetness.
- 1/2 cup kalamata or green olives, sliced For briny flavor.
Toppings
- 1 cup feta cheese, crumbled For a creamy, tangy aspect.
- 1/4 cup fresh herbs (parsley, mint, or dill), chopped Add fragrance and flavor.
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice Preferably freshly squeezed.
- 1 clove garlic, minced Adjust according to taste.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Finely shred the cabbage using a sharp knife or a mandolin.
- Chop the bell peppers into thin strips.
- Slice the olives and set them aside.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
Combine Ingredients
- In a large bowl, combine the cabbage, bell peppers, olives, and herbs.
- Pour the dressing over the mixture and toss everything gently until well coated.
Add Feta
- Sprinkle crumbled feta cheese on top and give it another gentle toss to incorporate.
Chill and Serve
- Let the coleslaw sit in the refrigerator for at least 30 minutes to allow flavors to meld.
- Enjoy it chilled as a side dish or a topping for main meals.
Notes
For best flavor, chill before serving. Experiment with add-ins like chickpeas or chopped cucumbers for extra texture. If desired, adjust the garlic in the dressing to taste.