Ingredients with Measurements:
- 1/2 head of green cabbage, thinly sliced
- 1/2 head of red cabbage, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup pitted kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced green cabbage, red cabbage, and red onion.
2. Add the sliced kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint to the bowl.
3. In a separate bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the coleslaw a quick toss to redistribute the dressing and garnish with additional chopped herbs or feta cheese if desired.
Time:
Preparation time: 20 minutes
Refrigeration time: 30 minutes
Total time: 50 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 17g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 400mg
Carbohydrates: 14g
Fiber: 4g
Sugar: 8g
Protein: 5g
Substitutions for ingredients:
- You can use any type of cabbage you prefer or have on hand.
- If you don't have kalamata olives, you can use any other type of pitted olive.
- If you don't have fresh parsley or mint, you can use dried herbs instead.
- You can use any type of vinegar you prefer in the dressing.
Variations:
- Add some chopped roasted red peppers or sun-dried tomatoes for extra flavor.
- Use crumbled goat cheese instead of feta.
- Add some chopped walnuts or almonds for crunch.
- Use a different type of mustard in the dressing, such as whole grain or spicy brown.
Tips and tricks:
- Make sure to slice the cabbage and onion as thinly as possible for the best texture.
- If you're making this ahead of time, wait to add the dressing until just before serving to prevent the coleslaw from getting soggy.
- This coleslaw is great as a side dish or as a topping for sandwiches or burgers.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the coleslaw in a large bowl or on a platter and garnish with additional herbs or feta cheese.
Garnishes:
Chopped fresh herbs or crumbled feta cheese.
Pairings:
This coleslaw pairs well with grilled chicken, fish, or lamb.
Suggested side dishes:
Serve this coleslaw alongside roasted vegetables, grilled corn on the cob, or a simple green salad.
Troubleshooting advice:
If the coleslaw seems too dry, add a little more olive oil or vinegar to the dressing.
Food safety advice:
Make sure to wash all produce thoroughly before using.
Food history:
Coleslaw is a classic side dish that originated in the Netherlands in the 18th century. It became popular in the United States in the 19th century and has since become a staple at picnics and barbecues.
Flavor profiles:
This coleslaw has a tangy and slightly sweet dressing that is balanced by the salty feta cheese and briny kalamata olives. The fresh herbs add a bright and herbaceous note.
Serving suggestions:
Serve this coleslaw as a side dish at your next barbecue or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A