Food & Drink


HELLO, NEW FAVORITE! Sorry for the caps, but I’m thrilled about this Mediterranean Coleslaw. It’s so freaking delicious. This Coleslaw is like the recipe for my marinated Cauliflower Salad. However, it uses coleslaw (shredded carrot and cabbage) instead of cauliflower and with a more lemony dressing. It’s refreshing, crisp, vibrant, and an excellent food for dinner parties or gatherings!


This recipe is made with bags of “coleslaw mix” that you can buy at many grocery stores across the U.S. It’s essentially mixed with cut green cabbage and chopped carrots. Although I don’t typically utilize convenience products such as this often, I have found that coleslaw mix to be efficient, usually cheap, and does not leave me with half a head of cabbage that’s left over.

If you decide to make the freshest cabbage available, you’ll require approximately six cups of shredded cabbage (loosely packed) and one carrot that has been sliced.


This slaw will make a fantastic appetizer to accompany hamburgers (particularly those I made with Mediterranean Turkey Burgers), Sheet Pan Greek Chicken and Vegetables, or Beef Kofta meatballs. Make it a part of a vegetarian meal that includes Herby Potato Salad and some Hummus.

Putting the Coleslaw in a wrap and adding some Garlic Marinated Chicken for an encase sandwich is also possible. You can add a topping of Mediterranean Coleslaw with some Garlic Butter Shrimp and turn it into an entrée salad.


As with all coleslaw, it will begin to turn brown as it is chilled. I ate leftovers from this Coleslaw for two days, but they became too dry. You’ll want to stir it each time you serve it to ensure that the dressing and all flavors are distributed evenly.


Lemon Garlic Vinaigrette

One cup of olive oil ($0.42)

One cup juice of lemon ($0.18)

1/2 1 tsp ground garlic ($0.05)

One teaspoon dried oregano ($0.10)

1/4 tsp salt ($0.02)

14 tsp freshly cracked black pepper ($0.02)


16 oz. mix of Coleslaw (shredded carrots and cabbage) ($1.69)

One red bell pepper diced ($0.75)

1 cup of chopped parsley ($0.23)

1 2.25oz. can of black olives sliced ($1.50)

1/2 12oz. jar banana pepper rings ($1.00)

2 oz. feta with crumbles ($1.25)


Make your lemon-garlic vinaigrette in the beginning. In a container or bowl, combine the olive oil, garlic powder, lemon juice, oregano powder, salt, and pepper. Mix until well combined, or close the container and shake it until well mixed. Put the dressing aside.

Cut the bell pepper in half as well as chop parsley. Mix the Coleslaw (shredded carrots and cabbage), bell peppers, black olives (drained), banana peppers, feta, and parsley in one large bowl.

Pour the vinaigrette on the salad’s ingredients, then mix until everything is well and coated with dressing. Let the salad sit for about 15 minutes before serving. Stir one final time before serving to distribute the vinaigrette.