Greek Cole Slaw- No mayo

cole slaw

Vrisi36 Olive Oil N’ Honey Cole Slaw

1/2 small red cabbage
1/2 small green cabbage
zest of 1/2 lemon
1/4 cup fresh lemon juice, not bottled.
1/4 cup Vrisi36 Delicate Extra Virgin Greek olive oil
1 tablespoon raw honey
1 teaspoon sea salt
2 tablespoons Vrisi36 Balsamic
1/4 teaspoon black pepper
Feta cheese to crumble
Remove any tough outer leaves from the cabbage.
Trim the core and any tough stems from the cabbage and thinly slice.
Add to a bowl with the lemon zest, lemon juice, olive oil, honey, balsamic salt and black pepper. Toss to combine. Sprinkle with Feta or Blue Cheese.
Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.
Yield: 6-8 servings


inspired by Marc Matsumoto