Greek Style Cole Slaw

Here’s a lighter, non-mayo based recipe for Greek Style Cole Slaw

Greek Style Cole Slaw

Yield: 12 servings

Prep Time: 15 minutes

Greek Style Cole Slaw


  • Three 10-ounce packages angel hair cabbage (or the cole slaw mix with carrots and purple cabbage included)
  • 2 large carrots, finely grated (if carrots are not in the cabbage mix)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1/8 teaspoon dried mustard
  • salt and pepper to taste
  • 1/2 cup (2 ounces) - more, if desired- crumbled feta cheese
  • garnishes: red onion slices and pepperoncini (optional)


  1. Place cabbage and carrots in a large bowl, and toss.
  2. Place olive oil, vinegar, lemon juice, oregano and dry mustard in a jar; cover tightly and shake to blend. Add salt and pepper to taste. Pour over cabbage mixture and toss well. Mix in feta cheese.
  3. Top the slaw with a few red onion slices and/or sliced pepperoncini.
  • Nutritional Information per serving:  (Serving size: 1/12th of the salad), Calories 70, Fat 5g, Saturated Fat 1.5g, Sugar 3.5g, Sodium 91mg, Fiber 2g, Protein 2g, Cholesterol 5.5mg, Carbohydrates 6g
  • WW POINTS per serving:  Points Plus Program: 2 Old Points Program: 1
SOURCE: (recipe given to me, original source unknown)

2 Responses to “Greek Style Cole Slaw”

  1. postedOct 24, 2015 12:56 PM

    Is this better if you make it ahead and let it sit overnight? I need a good side that I can make a day ahead without losing flavor or quality. 

    • October 26th, 2015 @ 4:05 PM

      Can you prepare it and then toss it with the dressing the day of serving?

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