Best Greek Cole Slaw Recipes

Greek Tzatziki-Style Cole Slaw image

Provided by Karen in MA

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt (or more to taste)
2 cups cucumbers, grated (Persian or English)
3 tablespoons extra virgin olive oil
1 tablespoon of fresh mint, chopped
1 tablespoon garlic, grated
1 tablespoon lime juice, fresh
1/4 teaspoon black pepper, freshly ground
1 1/2 cups Greek yogurt, plain (low fat or whole)
2 cups red peppers, finely julienned
2 cups green peppers, finely julienned
fresh mint sprig (to garnish)

Steps:

Add 1/4 teaspoon salt to the grated cucumbers, mix lightly and set aside for about 10 minutes.
In a large mixing bowl, add the olive oil, mint, garlic, lime juice, remaining 1/4 teaspoon salt and black pepper. Mix well and let sit for about 5 minutes.
Squeeze out the excess juice from the grated cucumbers and add the cucumbers to the dressing. Mix well.
Add the yogurt and fold gently into the dressing. Keep aside 1 tablespoon each of the red and green bell peppers for garnish.
Add the rest of the peppers to the yogurt mixture and mix gently.
Garnish with sprigs of fresh mint.

Nutrition Facts : Calories 140.3, Fat 10.6, SaturatedFat 1.5, Sodium 298, Carbohydrate 11.1, Fiber 3.3, Sugar 5.9, Protein 1.9

Greek Cole Slaw image

Number Of Ingredients 8

1/3 cup plain yogurt
3 tablespoons olive oil
1 small bunch dill finely minced (about 1/2 cup)
1 tablespoon red wine vinegar
1 tablespoon Dijon style mustard
1 clove garlic finely minced
salt to taste
1 small head cabbage finely shredded (3-4 cups)

Steps:

1. Place all of the ingredients except for the cabbage in a medium-sized bowl, and whisk together until smooth. 2. Place the shredded cabbage in a large bowl, and add the dressing. Toss to mix thoroughly and serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Nutritional Facts Serves