I make this coleslaw recipe when the sun shows up and the grill begs for company. Crunchy cabbage meets herbs and a bright lemon splash. We call it dinner insurance. No mayo and no fuss, just a bowl that disappears. You want a coleslaw recipe healthy that still tastes bold. I hear you. My homemade coleslaw recipe leans on olive oil, lemon, and oregano. Tomato, cucumber, and parsley step in for color and snap. Feta joins and things get friendly fast. That moment when the fork hits the plate and you try not to go back for more. I fail. Repeatedly. Is this the best coleslaw recipe for busy nights. I vote yes. It is a cabbage coleslaw recipe that works for a picnic, a beach box, or a Tuesday. It is a quick coleslaw recipe that you can toss in ten. It plays nice with grilled chicken and fish. Call it your summer coleslaw recipe and we will nod like we planned it.

1 Key Takeaways
2 Easy Mediterranean Coleslaw Recipe
3 Ingredients for Mediterranean Coleslaw
4 How to Make Mediterranean Coleslaw
5 Tips for Making Mediterranean Coleslaw
6 Making Mediterranean Coleslaw Ahead of Time
7 Storing Leftover Mediterranean Coleslaw
8 Try these Salad recipes next
9 Mediterranean Coleslaw
10 Nutrition

1 Key Takeaways

I call this coleslaw recipe my weeknight peace plan. The phrase coleslaw recipe shows up a lot in my kitchen and for good reason. It tastes bright. It crunches. It pairs with nearly anything from the grill. You toss. You smile. You eat.

We keep it light with olive oil and lemon. We skip mayo. Herbs bring lift. Feta adds a little creamy nudge. The mix sits well on a plate with chicken or fish or a veggie burger. I make it for cookouts. I make it for Tuesday.

I am Linda from Cook Daily Recipe at www dot cookdailyrecipes dot com. I write the way I cook. Clear steps. Fresh flavor. Fewer dishes. If you want friendly food that still feels fresh this bowl checks the box.

2 Easy Mediterranean Coleslaw Recipe

Some salads ask for a lot. This one gives back. I shred cabbage. I slice onion. I cut tomatoes. I drop the pieces in a big bowl. A bright dressing waits on the side. The work ends fast. The payoff lands quick.

We chase clean crunch and clean flavor. Lemon and oregano step forward. Olive oil rounds the edges. Parsley adds a garden snap. I call this a quick coleslaw recipe that earns repeat status. It travels well. It holds on a buffet without worry.

Call it a summer coleslaw recipe when the grill warms up. Call it a cabbage coleslaw recipe when you need a side that feeds many without stress. If you want the best bite aim for balance. Acid meets salt. Crunch meets soft. Simple wins.

3 Ingredients for Mediterranean Coleslaw

Green cabbage I like a small head with tight leaves. Thin shreds give crisp bites and carry dressing well. This base keeps the salad firm yet friendly.

Red cabbage A handful brings color and a bit more snap. Use more green if that is what you have. The bowl still sings.

Cucumber I seed it and dice it small. Cool and clean. It softens the edges of the crunch and lifts the bite count.

Cherry tomatoes Halved. Sweet and juicy. Their bright pop plays well with salty feta. A few more never hurt anyone.

Red onion Thin slices wake the mix. If you want less bite soak the slices in water for a minute then pat dry.

Parsley Fresh and chopped. Think handfuls. It makes the whole bowl taste like a walk in a small garden.

Feta Crumbled. A creamy nudge that fits the Mediterranean coleslaw recipe idea. Salty and rich yet light on the tongue.

Kalamata olives Pitted and halved. Briny notes that keep each forkful interesting. They play nice with lemon.

Lemon Zest and juice. Zest brings aroma. Juice brings brightness. The duo keeps the bowl lively.

Garlic One clove grated fine. It melts into the dressing and gives a gentle backbone to the flavor.

Extra virgin olive oil Smooth and fruity. It carries the herbs and ties the mix together with a soft shine.

Dried oregano A small spoon of this herb says hello right away. It feels sunny and kind of coastal.

Kosher salt and black pepper Season to your taste. Start light. Taste. Adjust. Let the vegetables lead.

4 How to Make Mediterranean Coleslaw

step 1 Place the green cabbage red cabbage cucumber tomatoes onion and parsley in a large bowl. Toss with clean hands to wake the leaves and mix the colors.

step 2 In a small jar whisk lemon juice zest garlic olive oil oregano salt and pepper until the mix looks glossy. A tight lid and a quick shake works too.

step 3 Pour the dressing over the vegetables. Toss until the shreds look lightly coated. Aim for even coverage without heavy pools at the bottom.

step 4 Fold in the feta and olives with a soft hand. You want pieces to hold shape so the bowl stays pretty.

step 5 Taste for salt and lemon. Add a pinch or a squeeze until the flavor feels bright and balanced. Let the bowl rest for a few minutes.

step 6 Give it one last toss. Serve cold or at cool room temp. This crunchy slaw recipe loves grilled chicken and roasted fish.

5 Tips for Making Mediterranean Coleslaw

Salt the sliced onion for a minute then rinse and pat dry if you want a softer bite. It keeps the flavor bright without the sting. Small step big comfort.

For a coleslaw recipe healthy feel add more herbs and swap some feta for toasted almonds. The texture stays fun and the bowl reads light. Guests ask for seconds.

Shred cabbage thin. Thin strands catch dressing and keep each bite balanced. If the cut runs thick the chew can take over. A sharp knife fixes that fast.

6 Making Mediterranean Coleslaw Ahead of Time

I often prep this in the morning then serve at night. The cabbage softens a touch. The flavors link up. It holds its crunch. It travels well for picnics.

Stir in feta and olives near serving so the edges stay neat. Keep the no mayo coleslaw recipe vibe by chilling the bowl and the plates. Cold plates keep crunch.

You can pack the vegetables in one container and the dressing in another. Toss just before you sit down. That move feels small but it keeps things fresh.

7 Storing Leftover Mediterranean Coleslaw

Leftovers rest well in a sealed container for two days. The cabbage stays crisp. The herbs stay green. Give the bowl a quick toss before serving again.

If the dressing thins out add a small splash of olive oil and a squeeze of lemon. The flavor wakes right up. Balance returns with little effort.

This homemade coleslaw recipe makes great next day lunches. I pack a portion with grilled chicken or a bean patty. Lunch comes together with no rush.

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9 Mediterranean Coleslaw