Reviewed: Jul. 11, 2006

Absolutely wonderful. Crumble up a little extra feta to serve with it for people who really like cheese.

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Reviewed: Jun. 27, 2006

This was really good! I used Napa cabbage because that's what I had, and I added a little extra Italian seasoning on accident, and it was perfect. It went really well with steak and made a super easy, delicious meal. Thanks!

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GatewayCook

Cooking Level: Beginning

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Reviewed: Jun. 26, 2006

My sister made this for a family get-together and now we're all making it! Even my young daughter took it to a picnic and everyone raved! We reduce the oil, and the feta cheese adds a great flavor. Using less oil, this is a great, low point slaw for us dieters!

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Connie M.

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Reviewed: Jun. 20, 2006

A super easy recipe. You have to really like feta cheese to like this salad. I think I'll use some different seasonings last time, because you also really have to be a fan of the italian seasoning flavors. All in all a nice change.

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Kim P from Michigan

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Reviewed: Jun. 6, 2006

I made this last night for lunch today, but I just snuck a little taste and I'm not sure it's going to last that long. Wow, is this good! I pretty much eyeballed the ingredients, tasting it until it was how I liked it. The feta I used was pretty tangy and salty, so I added a tiny amount of Splenda too. This really is very delicious. I will definitely make it again in the coming bbq/potluck months. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 4, 2006

Very good slaw with an Italian flar, light and great on a hot summer night.

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Jim L.

Cooking Level: Beginning

Home Town: Coraopolis, Pennsylvania, USA

Living In: Nixa, Missouri, USA

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Reviewed: Jun. 3, 2006

Awesome! I have never liked creamy slaw, but love raw cabbage. I've looked and looked for an alternative, and WHA-LA! here it is!! VERY quick to make. Made a few changes as per other users. Used 1/4 olive oil, rice wine vinegar and water, 1/2 tsp salt, 1 1/2 pepper (still very peppery w/ that amount, which I like. Reduce even more if you're not fond of pepper), and 4 oz of feta cheese (as that is what the store bought packages come in). Husband and kids loved it!! Gone in a day!! Thanks Paige! This will be a favorite for years to come!

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pasomomma

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Reviewed: Apr. 17, 2006

I don't think this recipe needs any tweaking. I made it exactly as directed and it turned out super. It was one of the sides I served this year with my Easter ham. Everyone commented on how delicious it was and there were no left overs. Thanks for an easy winning recipe!

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PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

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Reviewed: Mar. 29, 2006

Excellent slaw recipe. Reduced the olive oil to 1/2 C. and used Basil & Greek Seasoning! Thanks for the recipe!!

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 8, 2006

This is OK. Definitely a good change from the usual mayo based slaw. I followed the recipe exactly, except used Italian Salad Dressing instead of the water and Italian seasoning and white onion instead of green onion (what I had on hand). Tasted good, but taste is definitely strong (feta is a great balance). Will make it occasionally for potlucks and summer get-togethers. VERY easy.

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CMULLARK

Cooking Level: Intermediate

Home Town: New London, Wisconsin, USA

Living In: Detroit, Michigan, USA

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Reviewed: 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.

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DMSKYBA

Cooking Level: Intermediate

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Reviewed: 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.

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PENNSAN

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Reviewed: Aug. 2, 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.

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Ms Em

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Reviewed: Jul. 31, 2005

Delicious! I, too, have been looking for a non-sweet cabbage salad and this fits the bill perfectly. I used white wine vinegar and left out the water completely. I also added some shredded carrots and a thinly sliced fresh green chile (anaheim or similar), which added a nice dimension to the flavor. Oh, and I'll put crumbled feta on anything, so this really appealed to me. :)

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KEVLARTURTLE

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Reviewed: 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.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Jul. 18, 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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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Jul. 5, 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.

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LOVELYLANEY

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Reviewed: Jul. 2, 2005

i followed this recipe as described with the exception of using less oil as other reviewers have noted, but found the taste a bit too salty for my liking. I would recommend adding a little at a time and tasting along the way.

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NERDLAND

Cooking Level: Expert

Home Town: Marlboro, New Jersey, USA

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Reviewed: Jun. 6, 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.

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SPESEK

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Reviewed: Mar. 30, 2005

Good alternative too the original. Still, I think next time I will use less oil. I also soaked the cabbage in saltwater, rinsed it, then dried it. It got lots of compliments at the potluck.

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