Healthy Greek Coleslaw Recipe
I don’t think Dan has ever met a coleslaw he doesn’t like! (For those of you new to the blog, Dan is my hubby! 💑) If we are out for dinner I’d put money on him ordering coleslaw whenever it’s available.
Me, I like coleslaw too but I enjoy Greek salads and this is evidenced by some of the recipes I already have here on the blog like my Quinoa Greek Salad – so yummy! Or my classic Greek Salad recipe. Greek salad is so easy anyone can make it, you know this if you watched my Facebook live last week (shameless plug to get you to tune in Wednesdays at 2pm pacific time! 😂)
So just like Dan and I getting hitched – I married coleslaw and greek salad! (Yes, after I typed it, I realized how corny that sounds, but I’m going with it!)
Am I alone in thinking all coleslaw’s were bathed in mayonnaise? I thought that for the longest time. How about you? But all coleslaws are not alike! Coleslaw can be so much more AND much better for you too!
Don’t get me wrong, I do love mayonnaise. But I am finding and appreciating that a fresh bright taste really enhances flavors, rather than covering them up.
And an added bonus, leftovers make a great sandwich! Greek Coleslaw Sandwich? Yes, I like the sound of that! Makes for an easy light lunch and/or an option for your vegetarian friends too.
This salad is perfect for a summer barbecue – no mayo! It holds up well in the hot summer temperatures too. Living in Fresno we have plenty of opportunity to test that theory, LOL!
Easy recipe, no cook, healthy salad option!
Healthy Greek Coleslaw
- 1/2 head cabbage shredded
- 1 14.5 oz can chick peas drained and rinsed
- 1/2 english cucumber no need to peel, just dice
- 1/2 cup cherry tomatoes sliced in half
- 1/4 cup red onions or scallions use your favorite
- 1/4 cup kalamata olives sliced in half
- 1/2 bell pepper diced
- 1/4 cup peperoncini chopped
- 1/2-3/4 cup Greek salad dressing homemade or store-bought
Slice the cabbage in half. Wrap one of the halves and return it to the fridge. Remove the core from the cabbage you're using and also remove any brown outer layers. Chop or shred the cabbage. Add to a large bowl.
Prepare the remaining vegetables. Dice the cucumber, slice the olives and cherry tomatoes. Dice the red pepper and onions. Chop the peperoncini.
Add all of the chopped vegetables to the bowl and mix well.
Add about 1/2 cup Greek vinaigrette mix again. Top with crumbled feta cheese. Serve and enjoy!
Don't worry, this is just as crunchy and delicious on day two! The green cabbage stays crunchy and delicious!