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"The belly rules the mind."--Spanish Proverb

Mediterranean Coleslaw Recipe

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This recipe for Mediterranean Coleslaw is from Dan and Dawn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lemon Garlic Vinaigrette

¼ c. olive oil
¼ c. lemon juice
½ tsp. garlic powder
1 tsp. dried oregano
¼ tsp. salt
¼ tsp. freshly cracked black pepper

Salad

16 oz. coleslaw mix (shredded cabbage and carrots)
½ red (or yellow, orange) bell pepper, diced
¼ c. chopped parsley
1 2.25oz. can sliced calamata (or black) olives
1/2 12oz. jar banana pepper rings
2 oz. feta, crumbled
Directions:
Directions:
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.

 

 

 

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