Greek Slaw

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A nice alternative to the ubiquitous Greek salad.


  • 1 red cabbage
  • 1/2 red onion
  • 1/4 c pepitas (a.k.a. hulled, green pumpkin seeds)
  • 5 oz. feta cheese, crumbled
  • 3 T Dijon mustard
  • 2 t oregano
  • 2 lemons, juiced  & zested
  • 4 T vinegar
  • 5 glugs olive oil
  • S & P


1. Slice the cabbage in half and remove the white, inedible core.

Lay the cabbage, cut side down, and slice as thinly as you can without cutting yourself. Do the same for the onion.

2. Put the sliced cabbage, onion, pepitas and crumbled feta cheese in a large bowl.

3. Just like you’re making a salad dressing–combine the rest of the ingredients in a container with a lid and shake the hell out of it.

4. Pour the dressing onto the cabbage.

5. Serve immediately or stick it in the fridge and let it marinate.

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  • Reply
    January 14, 2010 at 4:21 am

    this looks delicious. can’t wait to make it.

  • Reply
    September 5, 2011 at 10:10 am

    What type of vinegar works best?

    • Reply
      megan keatley
      September 7, 2011 at 12:10 pm

      red wine, white wine, champagne or apple cider are my usual go-to’s

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