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+ servings

Creamy Greek Coleslaw (Low carb)

Creamy Greek coleslaw with tongs
Prep Time 15 minutes
Cook Time 0 minutes
Servings 8 servings
Calories 165 kcal
Net Carbs 4.7 g
A low carb summer salad with hand-cut cabbage, sliced cucumbers, tomatoes, Kalamata olives, red onion, a crumbled feta cheese in a homemade creamy Greek style dressing. A perfect side dish for BBQs, potlucks, and picnics.

Equipment

  • Knife and Cutting Board
  • food processor or cheese grater optional
  • large salad bowl

Ingredients
  

Coleslaw Mix

  • 5 cups cabbage shredded
  • ½ cup cucumber sliced
  • ½ cup tomato chopped
  • 1 small red onion sliced
  • cup Kalamata olives sliced
  • 1 small green pepper chopped
  • cup feta cheese cubed/crumbled

Creamy Greek Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons oregano chopped
  • 4 tablespoons parsley chopped
  • 1 tablespoon rosemary chopped
  • 1 tablespoon dill chopped
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Instructions
 

  • Shred the cabbage and slice the vegetables. Using a sharp knife cut the cabbage into strips. Cut across the strips taking thin shaving like slices with the knife. You can also shred the cabbage using a box grater, or the grating disc on a food processor. See recipe post above for further details about hand cutting the cabbage. Slice the cucumber, tomato, red onion, and olives into smaller bite sized pieces.
    5 cups cabbage
  • Combine coleslaw mix. Add the shredded cabbage and sliced vegetables to a large salad bowl and combine well.
    5 cups cabbage, ½ cup cucumber, ½ cup tomato, 1 small red onion, ⅓ cup Kalamata olives, 1 small green pepper, ⅔ cup feta cheese
  • Prepare the dressing. Add the mayonnaise, sour cream, minced garlic, lemon juice, red wine vinegar, oregano, parsley, rosemary, salt and pepper to a small bowl and combine well.
    ½ cup mayonnaise, ¼ cup sour cream, 2 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 2 tablespoons oregano, 4 tablespoons parsley, 1 tablespoon rosemary, ½ teaspoon black pepper, ¼ teaspoon salt
  • Dress and toss the coleslaw. Pour the dressing over the coleslaw mix and toss to coat.
  • Enjoy!

Notes

For details on how to shred cabbage for coleslaw see the full recipe post above. 
Store bought bagged coleslaw mix and store bought creamy Greek dressing can be used. 
Leftovers: Store leftover sealed in the fridge for use within 3 to 4 days. 
Dried Herbs:  If you are using dried herbs instead of fresh, cut the amount in half and adjust from there. Dried herbs are much more potent than fresh herbs. 

Nutrition

Calories: 165kcalCarbohydrates: 6.8gProtein: 3.2gFat: 14.4gSaturated Fat: 4gSodium: 290mgPotassium: 200mgFiber: 2gSugar: 3.5gVitamin A: 500IUVitamin C: 30mgCalcium: 110mgIron: 1.2mgSugar Alcohols: 0.06gNet Carbs: 4.7g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: easy keto side salad, Easy summer sides, keto coleslaw, keto summer salad, salad, side dish, summer salad