Paige's Feta Slaw Recipe -
Paige's Feta Slaw Recipe
  • READY IN 30 mins

Paige's Feta Slaw

Recipe by  

"An unordinary coleslaw that will keep you coming back for more and more!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    30 mins


  1. Toss cabbage and chopped green onions together in a large bowl; set aside.
  2. In a separate bowl, slowly whisk oil into vinegar. Add water, garlic, salt, pepper, and Italian seasoning, and whisk until well-blended. Toss cabbage with dressing and feta cheese. Cover, and refrigerate 15 minutes or longer to allow flavors to develop. Serve chilled.
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  • Note
  • One large head of green cabbage may be used in place of the packaged slaw.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2005

I was hesitant about the feta but it really makes a difference in the taste. Nice flavor and I think perfect for a potluck. I did do what others suggest- used 1/4 cup water, oil and rice vinegar. I also added a shredded carrot for color and added flavor.

Most Helpful Critical Review
Sep 30, 2008

I'm eating this as I type, and I'm surprised and a little bit disappointed to say it's actually a little bland for me. i did add some cucumber, jalapeno and red bell pepper though, so the vinaigrette may be stretched too thin. the feta is great in here though and it's quite nice and light. will add more salt, pepper, slightly more vinegar and maybe a dash of tabasco and squeeze of lemon juice.

Jul 05, 2005

This is sooo good! I have been serving it instead of a regaluar salad. I used equal parts (1/4 cup) water, vinegar and olive oil.

Sep 10, 2005

Good slaw. I reduced the olive oil a bit, and used basil/marjoram as someone else suggested. The feta is an unusual and good touch.

Jul 21, 2005

I would first like to thank you, Shirina, for a slaw recipe with no sugar. I've made this twice, differently each time. The first time I seasoned it with "grains of paradise" (an african pepper); the second time I used italian seasoning, & left out the carrots & onions. Both times I used rice vinegar instead of distilled, & followed the suggestion of one reviewer to use 1/4 cup each of vinegar, olive oil, & water; also used way less salt (about 1/2 tsp). I left out the feta cheese both times because I wanted a plain slaw. If I want to do italian again, I would probably choose to use a combination of just basil & marjoram, which would suit my tastes better. Red cabbage also works well. It is a very refreshing salad. This recipe is a definite keeper & I will be using it a lot.

Jun 06, 2005

I made this slaw one night when we had some friends over. It was the one thing that everyone had seconds of! I will make this recipe a regular in my kitchen. I did cut the olive oil back to 1/2 cup.

Aug 02, 2005

Wonderful recipe! My family doesn't like traditional cole slaw but this was gone in minutes. Tupperware has a GREAT Italian seasoning, that I really like with this recipe.

Jul 19, 2005

O.M.G. This is the best coleslaw recipe I've ever had the pleasure to review!!!! I didn't have feta so I left it out. I was a little concerned about the amount of pepper... but it was just right. This is an excellent recipe.... hope you like it as much as I did! Oh... and, IMHO... the oil amount is just right. I'm still munching on it 3 days later and it just keeps getting better.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 26.3 g
  • 41%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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