Summer is the perfect time to dust off the grill and pack it full with ribs, brisket, chicken and sausage. Yes, and I mean all of those meats. Its always worth it to have a grand cookout with friends and neighbors of epic proportions so you can send people home with food or have weeks of leftovers. Side dishes are just as important and each BBQ cookout must include potato salad and coleslaw.
I’m not a huge fan of mayonnaise but occasionally I’ll include it in my chicken salad and jalapeno popper dip recipes. However, it doesn’t make an appearance in my feta coleslaw dish. This recipe is mayo free and consists of vinegar and oil and it literally can be made the night before for ease. In fact, I insist in doing this so that the flavors have time to marinate overnight.
Years ago when we lived in Houston, I would go to a local restaurant called Zoe’s Kitchen. They had this amazing feta coleslaw dish and I just knew that I needed to recreate it at home, so I could have it whenever and wherever I wanted. I’ve made this mayo-free coleslaw for many years and finally to decided to bring it back to the blog with newly updated photos and a chance for new readers to find it.
ENJOY ~ Meagan
3/4 head of cabbage, thinly sliced
1 cup feta crumbles
1/3 cup chopped green onions
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/3 cup olive oil
Take the outer layer leaves of the cabbage off. Cut 3/4 off the cabbage into thin slices and place into a large mixing bowl.
Add the rest of the ingredients; mix well to make sure everything is coated.
Refrigerate overnight to ensure the best flavor.