Name: Mediterranean Coleslaw Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 1/4 cup lemon juice; 1/2 tsp garlic powder; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp freshly cracked black pepper; 16 oz. coleslaw mix (shredded cabbage and carrots); 1/2 red bell pepper, diced; 1/4 cup chopped parsley; 1 2.25oz. can sliced black olives, drained; 1/2 12oz. jar banana pepper rings; 2 oz. feta cheese, crumbled

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Introduction

This Mediterranean Coleslaw is a vibrant and refreshing salad perfect for any meal. Tossed with a zesty lemon garlic vinaigrette and packed with flavorful veggies and feta, it’s both simple and satisfying.

A white oval plate filled with a mixed salad showing many thin layers of shredded white cabbage, thin orange carrot strips, small diced red and yellow bell peppers, and sliced black olives. The salad is lightly sprinkled with small white cheese crumbles and chopped green herbs. Two shiny metal serving tongs with black handles rest on the salad. Around the plate, a whole yellow lemon, a small bowl of salt, a patterned cloth napkin, and green parsley leaves lie on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp garlic powder
1 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly cracked black pepper
16 oz. coleslaw mix (shredded cabbage and carrots)
1/2 red bell pepper, diced
1/4 cup chopped parsley
1 2.25 oz. can sliced black olives
1/2 12 oz. jar banana pepper rings
2 oz. feta, crumbled

Instructions

Step 1: Prepare the lemon garlic vinaigrette by combining olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk or shake well until fully mixed. Set aside.
Step 2: Dice the red bell pepper and chop the parsley. In a large bowl, combine the coleslaw mix, diced bell pepper, drained black olives, banana pepper rings, crumbled feta, and chopped parsley.
Step 3: Pour the prepared vinaigrette over the salad ingredients. Toss thoroughly to coat everything evenly. Let the coleslaw sit for 15 minutes to allow flavors to meld. Stir again just before serving.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds before serving.
Swap banana peppers for mild pepperoncini if you prefer a less tangy heat.
Use fresh oregano instead of dried for a brighter herb flavor.
To make it vegan, omit the feta or substitute with a plant-based cheese alternative.

Storage

Store the Mediterranean coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time, but the vegetables remain crisp. Stir well before serving. Avoid freezing as it will alter the texture.

How to Serve

A large white plate filled with a colorful salad made up of three main visible layers: the base layer of shredded white cabbage, a middle layer of bright orange carrot sticks mixed with small pieces of red bell pepper, and a top layer of sliced black olives scattered throughout. Dots of finely chopped green herbs are spread across the salad adding texture and color contrast. The plate sits on a white marbled surface with a yellow lemon on the left and a gray patterned cloth partially seen at the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours ahead. Letting it sit allows the flavors to develop, but wait to add the vinaigrette until about 15 minutes before serving for the best texture.

What can I serve with Mediterranean coleslaw?

This coleslaw pairs well with grilled meats, sandwiches, or as a fresh side for picnic meals. It also works great as a topping for wraps or pita bread.