Mayo-Free Greek Coleslaw
Perfect for your summer cookout, this healthier coleslaw recipe is filled with delicious crunch and colorful vegetables!
Servings 10
Calories 51kcal
Ingredients
- ½ head cabbage shredded
- 1 14.5 oz can chick peas drained and rinsed
- ½ english cucumber no need to peel, just dice
- ½ cup cherry tomatoes sliced in half
- ¼ cup red onions or scallions use your favorite
- ¼ cup kalamata olives sliced in half
- ½ bell pepper diced
- ¼ cup peperoncini chopped
- ½ cup feta cheese crumbled
- ½-3/4 cup Greek salad dressing homemade or store-bought
Instructions
- 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 ½ 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!
Nutrition
Calories: 51kcal | Carbohydrates: 5g | Fat: 3g | Sodium: 179mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 28.9mg | Calcium: 24mg | Iron: 0.4mg