Mediterranean Coleslaw Recipe

Mediterranean Coleslaw Recipe 

Mediterranean Coleslaw. It’s so freaking delicious. This coleslaw is actually very similar to my Marinated Cauliflower Salad, but with a coleslaw (shredded cabbage and carrot) base instead of cauliflower, and a more lemon-y dressing. It’s fresh, crisp, colorful, and the perfect side dish for dinners or potlucks!


This recipe uses bagged “coleslaw mix” that you can purchase in most grocery stores in the U.S. It’s simply a mix of shredded green cabbage and carrots. While I don’t use convenience products like this often, I find that coleslaw mix is extremely convenient, usually very inexpensive, and doesn’t leave me with ½ head of leftover cabbage.

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 5 1 cup each 

INGREDIENTS For Mediterranean Coleslaw Recipe 

Lemon Garlic Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper


  • 16 oz. coleslaw mix (shredded cabbage and carrots)
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped parsley
  • 1 2.25oz. can sliced black olives
  • 1/2 12oz. jar banana pepper rings
  • 2 oz. feta, crumbled
INSTRUCTIONS For Mediterranean Coleslaw Recipe 
  1. Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
  2. Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.
  3. Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.


I think this slaw would make a great side dish to burgers (particularly my Mediterranean Turkey Burgers), Sheet Pan Greek Chicken and Vegetables, or even Beef Kofta Meatballs. Or, make it part of a vegetarian platter with Herby Potato Salad and some Hummus.

You could also pile this coleslaw into a wrap with some Garlic Marinated Chicken to make a wrap sandwich. Or top the Mediterranean Coleslaw with some Garlic Butter Shrimp and make it a meal salad.


As with any coleslaw, the cabbage will begin to wilt as it is refrigerated. I enjoyed the leftovers of this coleslaw for about two days before it got a little too limp for my tastes. You’ll definitely want to give it a stir every time before serving to make sure the dressing and all the flavors get redistributed.


Serving: 1cup | Calories: 176kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Sodium: 482mg | Fiber: 3g

Leave a Comment