Greek Style Cole Slaw

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

Bowl of Greek Style Cole Slaw

Greek Style Cole Slaw

This Greek Style 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 pepperoncini.  It’s delicious!

When you think of cole slaw, this is probably not the type of cole slaw you’re thinking of.  This is a non-mayo based cole slaw.  It utilizes a light vinaigrette instead.

Bowl of Greek Style Cole Slaw

How do you make Greek Style Cole Slaw?

You’ll start off by buying one of those bags of cole slaw mix that you can find near the other bagged lettuce in your market’s produce section.  A cole slaw mix usually consists of shredded green cabbage, a few shreds of purple cabbage and shredded carrot.

The cole slaw mix is tossed with a simple red wine vinaigrette.  Feta cheese crumbles, red onion and pepperoncini are mixed in too.  This Greek Style Cole Slaw has some great Greek style flavors!

Bowl of Greek Style Cole Slaw

This is a nice, light cole slaw recipe.  I like to give it a little time to marinate in the refrigerator before serving. The flavor will be a little stronger since the cabbage will have a chance to absorb some of vinaigrette.

If you happen to be following the Weight Watchers program, a serving of this Greek Style Cole Slaw will cost you 2 points.  It’s so much better for you than a cole slaw that is soaked with a mayonnaise dressing.

Serving of Greek Style Cole Slaw

What to serve with Greek Style Cole Slaw:

Serve this cole slaw with sandwiches, grilled chicken, fried chicken or hamburgers.  Here are some recipe ideas.

If you are looking for delicious things to serve with this cole slaw recipe, you might like to try my Philly Cheese Steak Sandwiches or these Turkey Garden Burgers. Best Ever Buttermilk Fried Chicken, Slow Cooker French Dip Sandwiches and French Onion Beef Sliders are also perfect recipes to serve with cole slaw!

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5 from 8 votes

Greek Style Cole Slaw

A delicious vinegar-based cole slaw recipe.
Prep Time 15 minutes
Servings 12 servings
Calories 59kcal
Course Salad
Cuisine Greek
Keyword greek style cole slaw


  • One 14-ounce package cole slaw mix
  • 1 large carrot, shredded
  • 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) crumbled feta cheese (more or less, as desired)
  • red onion slices and pepperoncini, for garnish (optional)


  • Place cabbage and carrots in a large bowl, and toss.
  • Place the 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 the cabbage mixture and toss well. Mix in the feta cheese.
  • Top the slaw with a few red onion slices and/or sliced pepperoncini.



Serving: 1serving | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1060IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 0.3mg
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Lori Lange of Recipe Girl

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  • Gary Bock wrote:

    Sounds like a great recipe, I can’t wait to try it. Could you give a bit more detail about the 14 oz package of coleslaw mix? Maybe the brand, ingredients, purpose etc…

    • Lori Lange wrote:

      If you live in the US, bags of coleslaw are sold in the produce section. Coleslaw mix is usually a blend of finely shredded green and purple cabbage with shredded carrots mixed in too.

  • A Phelps wrote:

    Is the dried mustard in this recipe mustard seed or mustard powder?

    • Lori Lange wrote:

      Mustard powder.

  • Ren wrote:

    Found this recipe on Pinterest. If you like Greek food you will find this recipe delightful. Unlike other reviews if found there was suffient dressing. It is very light and is a great side dish with hamburgers.

  • Judy C. wrote:

    I too added olives to the recipe, as well as thinly shredded kale. Super yummy with grilled Greek style chicken or any grilled meat. Thanks for the great recipe!

  • Brenda wrote:

    Such a fun twist. I love the feta and pepperoncini!

  • Toni wrote:

    It was really amazing when I try it! Can’t wait to make it again!

  • Sommer wrote:

    So glad I tried this recipe! It’s pure deliciousness!

  • Ashley @ Wishes & Dishes wrote:

    Love the Greek flavors here! This is so great!

  • Melissa wrote:

    Vinegar based coleslaw is so refreshing, we loved this!

  • Brandi wrote:

    This was such a great update to our favorite coleslaw. Thanks!

  • Liz wrote:

    I love all sorts of cole slaw, but had never tried a Greek twist! This was so yummy!!

  • vicky wrote:

    how and where do we access the videos All of your entries say to watch the short video and then look at the recipe, however there is no noticeable link. No response was given to Paula’s question, so i thought i would try again. Hope to hear from you soon Recipe Girl. Thanks for your nice pics and posts

    • Lori Lange wrote:

      Hi Vicky, Sorry for the delayed response! Please see my answer to Paula below…

  • Paula wrote:

    Hello Lori,

    I can’t seem to access some of your recipe videos. Is there something wrong with it or is it just me?

    • Lori Lange wrote:

      If you are on desktop, the recipe appears at the top of the post. If you’re on mobile, the recipe is within the recipe card at the bottom of the post.

  • 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?