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Vegan Greek Feta Slaw

Vegan Greek Feta Slaw

This one has a few extra steps to it that make it awesome, but I need to make sure you get to them all instead of just giving you the ingredients and telling you to mix them all together.
 
Take finely shredded cabbage mix with a couple of teaspoons of salt – I’d say 6 to 8 cups of cabbage in a colander. You let that sit while crumbling the feta – you’ll need half a block and you can use either standard feta or a brand of non-dairy feta (4oz) and chopping up about a cup of green onions.
 
Once you’re done with the chopping and crumbling, rinse off the cabbage and put it in the container you want to keep the slaw in. Add your onions and feta cheese and mix it up good.
 
Put all of the remaining ingredients into a seal-able container and shake until it’s  mixed well.
 
2 tbsp . red wine vinegar
1 tbsp . lime juice
1 minced garlic clove
1/2 tsp . dried oregano
2 tbsp . extra virgin olive oil
1/2 tsp . kosher salt
1/4 tsp . fresh ground black pepper
 
Pour it over the cabbage, cheese, and onions and toss well. Then let this sit in the fridge for at least an hour before you serve it. Salt and pepper to taste, as always! Enjoy, but remember that this sauce can be used for other things, too. I use it just on a basic salad and add feta cheese (false feta), bean sprouts, and radishes.
 
If you are interested in other recipes just like this one, then be sure to check out our All About Coleslaw blog article.
 
MADE ANY OF THESE RECIPES?
I’d love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!

I have no idea what I’m doing. There. I got that out of the way. When it comes to cooking, I have no idea what I’m doing - EXCEPT… that I was taught by my mama, my nanny, my granny, and my aunts how to make the basics, very Southern style (Southern U.S./ Heart of Dixie style). I also have learned to handle things on my own, from how to eat on a tight budget when we were a struggling family, to how to spoil myself with the fanciest of dishes when I could afford it. I love food, and because I was so limited when it came to food preparation and design as a child and young woman, I love to explore new options as a middle-aged mother. So, if you were looking for a food expert - sorry. But if you prefer a practical person who admits she’s been a noob to cooking and has learned from good people and through trial and error? I’m here for ya!

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About Noob Cuisine

We are James and Rachel Adams. Welcome to our happy space. We have always been foodies at heart so we created this blog to share our love of food with you and hopefully inspire fellow noob cooks to pick up that spatula and make something amazing.

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