Go Back
–+ servings
Side view of mediterranean coleslaw in a serving dish
Print Recipe Add to Collection
4.82 from 27 votes

Mediterranean Coleslaw

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Total Cost: $7.21 recipe / $1.20 serving
Servings: 5 1 cup each
Calories: 176kcal
Author: Beth Moncel

Equipment

  • Chef's Knife
  • White Cutting Boards
  • Liquid Measuring Cup

Ingredients

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

Salad

  • 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

Instructions

  • 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.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Sodium: 482mg | Fiber: 3g