In the July-August (2018) edition of Christopher Kimball’s Milk Street, there is a delightful recipe for “A Greek Winter Slaw for Summer” or Greek coleslaw or Politiki Salata.
Sadly, it is impossible to print a recipe from Milk Street unless you are a subscriber. We think it is a good idea to become a subscriber, since Christopher Kimball has raised the bar for interesting recipes since he left Cook’s Illustrated.
While not all recipes are great, they are certainly interesting and expose those who are not afraid to experiment with some lovely international flavors that are often lacking in U.S. cuisine.
Having lived in Greece many years ago, I don’t recall eating this particular recipe for Greek coleslaw, but the feta cheese and olives certainly add a new taste dimension to coleslaw made without mayonnaise.
It has certainly become a family favorite this summer.
Greek Slaw with Feta Cheese and Olives
- 1/2 medium head greed cabbage thinly sliced
- 3 medium carrots peeled and coarsely shredded
- 5 tablespoons lemon juice divided
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon white sugar
- 1 medium garlic clove finely grated
- 3 medium celery stalks thinly slice on the diagonal
- 1 small or 1/2 large red bell pepper stemmed, seeded and cut into rough matchsticks
- 4 ounces feta cheese crumbled
- 1/2 cup chopped pitted green olives
- In a large bowl, combine the cabbage, carrots, 3 tablespoons of the lemon juice and 1/2 teaspoon salt. Toss gently, just until the vegetables begin to wilt, about 1 minute. Let stand at room temperature for 30 minutes or until the cabbage softens slightly. Alternatively, cover and refrigerate for up to 4 hours.
- In a small bowl, whisk together the olive oil, sugar, garlic, remaining 2 tablespoons lemon juice and 1 3/4 teaspoons of salt.
- Add the celery and bell pepper to the cabbage mixture. Drizzle with the dressing and toss. Using tongs, transfer the salad to a serving bowl, leaving behind any accumulated liquid. Top with the feta and olives.