Greek Tzatziki Style Cole Slaw Food

GREEK STYLE COLE SLAW

Steps:

• Place cabbage and carrots in a large bowl, and toss.
• Place the olive oil, vinegar, lemon juice, oregano and dry mustard in a jar; cover tightly and shake to blend. Add salt and pepper to taste. Pour over the cabbage mixture and toss well. Mix in the feta cheese.
• Top the slaw with a few red onion slices and/or sliced pepperoncini.

GREEK TZATZIKI-STYLE COLE SLAW

Steps:

• Add 1/4 teaspoon salt to the grated cucumbers, mix lightly and set aside for about 10 minutes.
• In a large mixing bowl, add the olive oil, mint, garlic, lime juice, remaining 1/4 teaspoon salt and black pepper. Mix well and let sit for about 5 minutes.
• Squeeze out the excess juice from the grated cucumbers and add the cucumbers to the dressing. Mix well.
• Add the yogurt and fold gently into the dressing. Keep aside 1 tablespoon each of the red and green bell peppers for garnish.
• Add the rest of the peppers to the yogurt mixture and mix gently.
• Garnish with sprigs of fresh mint.

FRESH GREEK TZATZIKI

Steps:

• For creamy Tzatziki with perfect consistency we need to avoid any excess water. The best result is achieved by peeling and de-seeding the cucumber. Then either grate of finely slice (with a vegetable peeler) and hang the cucumber in a cloth or a tea towel to squeeze out all excess liquid.
• Combine the yogurt, cucumber, lemon juice and garlic.
• Add a dash of olive oil and some salt and freshly ground black pepper to taste.
• Sprinkle with the paprika powder.
• Cover and place in the refrigerator for at least 2 hours for the flavours to fully develop.
• (Optional: just before serving roughly chop a bunch of fresh mint leaves and sprinkle on top.)

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

QUICK ASIAN-STYLE COLE SLAW

Steps:

• Whisk together mayo, lime juice, ginger and sesame oil.
• Add cole slaw mix, cilantro and onion and mix together.
• If desired, you can use 2 Tb mayo and 1 Tb chipotle mayo for a little spice.

GREEK SLAW WITH FETA

Steps:

• In a large salad bowl combine the cabbage, carrots and red onion.
• Toss the salad with the dressing and feta cheese. If the slaw is not creamy enough to your liking add some more coleslaw dressing.
• *Stir in the pine nuts, basil and mint.*Save a little bit of the pine nuts, basil and mint for garnish.

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.