HELLO, NEW FAVORITE! Sorry about the caps, but I’m really excited about this Mediterranean Coleslaw. It’s so freaking delicious. This coleslaw is actually very similar to my Marinated Cauliflower Salad, but with a coleslaw (shredded cabbage and carrot) base instead of cauliflower, and a more lemon-y dressing. It’s fresh, crisp, colorful, and the perfect side dish for dinners or potlucks!
What is Colesaw Mix?
This recipe uses bagged “coleslaw mix” that you can purchase in most grocery stores in the U.S. It’s simply a mix of shredded green cabbage and carrots. While I don’t use convenience products like this often, I find that coleslaw mix is extremely convenient, usually very inexpensive, and doesn’t leave me with ½ head of leftover cabbage.
If you do want to use fresh cabbage, you’ll need about six cups of shredded cabbage (loosely packed) and one shredded carrot.
What to Serve with Mediterranean Coleslaw
I think this slaw would make a great side dish to burgers (particularly my Mediterranean Turkey Burgers), Sheet Pan Greek Chicken and Vegetables, or even Beef Kofta Meatballs. Or, make it part of a vegetarian platter with Herby Potato Salad and some Hummus.
You could also pile this coleslaw into a wrap with some Garlic Marinated Chicken to make a wrap sandwich. Or top the Mediterranean Coleslaw with some Garlic Butter Shrimp and make it a meal salad.
How Are The Leftovers?
As with any coleslaw, the cabbage will begin to wilt as it is refrigerated. I enjoyed the leftovers of this coleslaw for about two days before it got a little too limp for my tastes. You’ll definitely want to give it a stir every time before serving to make sure the dressing and all the flavors get redistributed.
Lemon Garlic Vinaigrette
- 1/4 cup olive oil ($0.42)
- 1/4 cup lemon juice ($0.18)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 16 oz. coleslaw mix (shredded cabbage and carrots) ($1.69)
- 1/2 red bell pepper, diced ($0.75)
- 1/4 cup chopped parsley ($0.23)
- 1 2.25oz. can sliced black olives ($1.50)
- 1/2 12oz. jar banana pepper rings ($1.00)
- 2 oz. feta, crumbled ($1.25)
- Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
- Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.
- Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.
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How to Make Mediterranean Coleslaw – Step by Step Photos
Prepare the lemon garlic vinaigrette first. Combine ¼ cup olive oil, 1/4 cup lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
Dice ½ a red bell pepper and chop about ¼ cup fresh parsley. Drain the black olives. Add one 16oz. bag coleslaw mix (shredded cabbage and carrots) to a large bowl along with the bell pepper, parsley, black olives, about ½ jar of banana peppers, and 2 oz. crumbled feta.
Pour the prepared lemon garlic vinaigrette over the salad ingredients in the bowl.
Toss the ingredients together until everything is combined and coated in the vinaigrette. Let the salad sit for about 15 minutes for the flavors to combine, then toss once again before serving.
I made this with the following tweaks: 2 Tblsp fresh lemon juice, 1 garlic clove crushed and since I did not have any fresh parsley, I used 3 tsp parsley flakes in the dressing. In the salad itself I used both black olive slices and kalamata olives sliced (both were leftover and not enough on their own). This far exceeded my expectations! The recipe has been moved to my Keepers Folder.
A bit salty but really good taste . Very good with fish
I made this for a potluck picnic this past weekend and it was delicious. The store did not have the bagged cole slaw mix so I had to buy the head of cabbage and thinly slice it, and grate the carrots so it was a bit more labor intensive. The only thing I really changed from the recipe was instead of using the feta cheese – I used sliced and diced up provolone cheese which I like better. I made it about 3 hours before so it was about midway between really crunchy and well blended. There was very little left – just enough for the two of us to have for dinner the next night and it was still delicious as leftovers.
I made this for a family get together and it was a huge hit even with those who aren’t really slaw people. My tweaks: halved cherry tomatoes instead of bell pepper, kalamata olives instead of regular, and added 1 Tbsp red wine vinegar to the dressing. I mixed it all up about 5 hours ahead of time and it was fine. But I prefer a bit more crunch so next time I probably wouldn’t do it more than 2 or 3 hours ahead.
What a fun spin on coleslaw.
Made this as a side dish with lemon souvlaki chicken and it was delicious! Only thing I added was a little rice vinegar as I love the zing that it adds to the dressing. I don’t like my slaw too crunchy so I added dressing earlier. With this slaw I think I’d wait a bit so it still a little crunch. Maybe add about 1/2 before serving next time. Will definitely make again!
this is a fun spin on coleslaw.
This looks amazing. I love coleslaw, can’t wait to try this totally homemade version.