Feta Slaw
6
Servings
Servings
10m PT10M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #4285
January 23, 2012
Categories: Salads, Vegetable Salad, Side Dishes, Dairy, Cheese, Feta, Vegetables, Cabbage, Onions, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, No-Cook, Quick Meals, Baby Shower, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, Picnic, Potluck, St. Patrick's day, Summer, Refrigerator, Gluten-Free, Heart Healthy, High Fiber, No Eggs, Vegetarian, Make it from scratch more
"A tart, tangy, salty slaw that pairs well with almost any meat or seafood."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (97.8 g)
- Calories 190.8
- Total Fat - 12.3 g
- Saturated Fat - 3.6 g
- Cholesterol - 13.2 mg
- Sodium - 418 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 1.3 g
- Sugars - 4.6 g
- Protein - 7 g
- Calcium - 228.9 mg
- Iron - 0.6 mg
- Vitamin C - 13 mg
- Thiamin - 0.1 mg
Step 1
Toss coleslaw mix and sliced green onions.
Step 2
Combine oil, vinegar, water, minced garlic, salt, pepper, and Italian seasoning.
Step 3
Toss slaw/onion mix with the dressing and half of the feta cheese. Crumbles mix throughout the slaw while cubes yield a burst of flavor.
Step 4
Chill thoroughly and serve sprinkled with remaining feta cheese.
Step 5
Notes: Since the feta is salty, we tried this without the salt, but felt the dressing itself still needed some. If you love feta enough to increase the amount called for, you may not need to add the salt.
Tips & Variations
No special items needed.
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