Greek Style Cole Slaw

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

Greek Style Cole Slaw recipe by

This cole slaw has always been one of my all-time favorite cole slaw recipes.  I really love the tangy flavor, and the addition of feta cheese and peperoncini.  It’s delicious!

Greek Style Cole Slaw

Yield: 12 servings

Prep Time: 15 minutes

  • 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
  • Weight Watchers POINTS per serving:  Freestyle SmartPoints: 2, Points Plus Program: 2, Old Points Program: 1
SOURCE: (recipe given to me, original source unknown)

Here are a few more cole slaw recipes you might enjoy:

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  • CinderElla wrote:

    I used a 16oz package of coleslaw, the dressing needs to be doubled to cover this amount. I used mixed olives with feta that I picked up at the olive bar. I crumbled the feta, chopped the olives and fortunately the mix had enough oil to cover for the lack of dressing amount. Turned out to be very good. Took it to work with a grilled chicken breast for lunch.

  • CC wrote:

    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. 

    • Lori Lange wrote:

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