Coleslaw with Feta and Pomegranate
- 5 days ago
- 3 min read
Updated: 5 days ago
This Coleslaw with Feta and Pomegranate is fresh, crunchy and full of flavour. Made without mayonnaise, it’s a lighter take on a classic coleslaw, with a lemon dressing, soft crumbled feta and bursts of sweetness from pomegranate. Perfect as a side or served alongside grilled meats or schnitzel.
Story Behind the Recipe
Coleslaw has always been one of those salads we come back to - it’s simple, it works with everything, and there’s something about that crunch that just hits the spot. So why add feta? My kids love feta. It’s one of those ingredients they’ll always reach for. So this came together naturally. Instead of forcing a dressing that didn’t feel right, we crumbled feta straight through the salad. It softens slightly, melts into the lemon dressing, and suddenly you get that creaminess but it’s lighter, fresher, and actually lifts everything instead of weighing it down.
Then came the pomegranate. That burst of sweetness, that colour, that texture. It completely changed the salad. It went from something simple to something you actually look forward to eating. It’s the kind of salad that sits in the middle of the table and disappears quickly. It’s fresh, it’s balanced, and it’s one of those recipes that just makes sense once you try it.
Watch How to Make It
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Yes. You can prepare all the ingredients a day in advance. Add the dressing before serving.
What can I use instead of feta?
You can use ricotta, cottage cheese or a dairy-free or vegan feta alternative.
Is this a traditional coleslaw?
Not in the classic sense. Traditional coleslaw uses a mayonnaise-based dressing. This version is lighter, using lemon, olive oil and feta for creaminess.
Can I skip the pomegranate?
You can, but it adds a unique sweetness and texture that really brings the salad together. You could substitute with dried cranberries or even semi-sundried tomatoes if needed.
How do I keep the cabbage from being too tough?
Tossing the cabbage with the dressing and gently massaging it helps soften the fibres and improves the overall texture.
More Salads to Enjoy
Coleslaw with Feta and Pomegranate
Preparation time: 15 minutes
Serves: 4-6
INGREDIENTS
¼ green cabbage, finely shredded
¼ purple cabbage, finely shredded
4 green onions, finely sliced
2 carrots, grated
½ cup fresh dill, finely chopped
½ cup fresh mint, finely chopped
½ cup pomegranate seeds
200g feta, crumbled (or dairy-free/vegan feta)
¼ cup pumpkin seeds
¼ cup flaked almonds
DRESSING
¼ cup extra virgin olive oil (plus extra)
¼ cup freshly squeezed lemon juice
2 teaspoons runny honey
½ teaspoon Dijon mustard
1 small garlic clove, minced
½ teaspoon onion powder
Generous amount of sea salt and cracked black pepper
INSTRUCTIONS
Prepare the salad ingredients
Finely shred the green cabbage and purple cabbage, grate the carrot, and slice the green onions. Finely chop the dill and mint. Set everything aside ready to assemble.
Make the dressing in the serving bowl
In a large salad bowl (the one you will serve in), add the extra virgin olive oil, lemon juice, honey, Dijon mustard, onion powder, and minced garlic. Season with sea salt and cracked black pepper, then whisk well to combine.
Add and soften the base vegetables
Add the green cabbage, purple cabbage, and grated carrot to the dressing. Toss well, using your hands if needed, gently squeezing and massaging the cabbage to slightly soften and break down the fibres. This helps the dressing absorb and improves the texture.
Build the salad
Add the green onions, dill, mint, and pomegranate seeds. Toss through until evenly combined.
Finish and serve
Add the feta, drizzle a good dollop of extra virgin olive oil and sprinkle over the pumpkin seeds and flaked almonds, toss lightly once more, and serve.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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