A Healthy Coleslaw Salad and Other Memorial Day Weekend Favorites

This healthy coleslaw recipe I am sharing with you today showcases one of the most inexpensive and humble of all vegetables, the cabbage.  Paired with shredded carrots and a refreshingly tangy Mediterranean vinaigrette, it is transformed into a delicious and nutritious raw salad, bursting with fresh flavor!

Unlike some more traditional coleslaw salads that are often heavy on mayo, this salad of white and purple shredded cabbage, is dressed with a light, lemon-based vinaigrette.  It pairs beautifully with any grilled main course in the summertime, like some of those seen below!

Ingredients for the Healthy Coleslaw

The dressing for the traditional Greek cabbage salad (lahanosalata) is pretty simple:  lemon juice, the best extra virgin olive oil you can get your hands on, sea salt, and pepper.  In my version here, I include also some creamy mustard and a bit of honey to round up the flavors.  If you have some fennel and/or cilantro leaves, add that too, but if you don’t, just leave them out!  Make this salad ahead of time and serve it alongside grilled chicken, burgers, ribs, fish, anything you put on the grill. It is a perfect summer salad!

5.0 from 1 reviews

A healthy Coleslaw Salad and Ideas for the Grill

 

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Prep time

10 mins

Total time

10 mins

 

A delicious, healthy and colorful cabbage and carrot salad that is gluten free and vegan!

Author: Marilena Leavitt

Recipe type: Salad/Side Dish

Cuisine: Greek

Serves: serves 4

Ingredients

• 3 cups cabbage (white & purple), shredded (see note)
• 1 cup carrots, shredded
• 5 TBSP. extra virgin olive oil
• 3 TBSP. fresh lemon juice
• 1 TBSP. Dijon mustard
• 1 TBSP. honey
• 1 tsp. sea salt
• _ tsp. freshly ground pepper
• Optional additions:
• --- cilantro leaves, chopped
• --- fennel, minced
• --- fennel fronts, chopped

Instructions

1. Prepare all the vegetables and combine them in a medium bowl.
2. To make the light dressing, whisk together the olive oil, lemon juice, mustard, honey, salt and pepper.
3. Drizzle the dressing over the vegetables and toss well until all the ingredients are lightly coated. Taste and adjust if necessary.
4. Cover lightly and place in the refrigerator for an hour to allow all the flavors to blend. Enjoy chilled or at room temperature.

Notes

To shred the cabbage, you can use a very sharp knife or a mandolin. If you are in a hurry, you can even use the pre-shredded slaw mix that you find in most stores.

3.5.3240

What to serve it with – Ideas for a BBQ!

Mediterranean Chicken Kebabs

Garlic-Lime Chicken Kebabs

Greek Chicken Souvlaki

Ground Meat Kebabs

Grilled Chicken Wrapped in Pita

 Lamb Loin Chops with Lemon and Garlic

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