Coleslaw with Feta and Pomegranate
Updated: 5 days ago
This Coleslaw with Feta and Pomegranate combines crunchy cabbage, fresh herbs, creamy feta and sweet pomegranate in a bright lemon dressing. Naturally gluten-free, fresh and delicious without mayonnaise.
About This Coleslaw with Feta and Pomegranate
Coleslaw is one of those salads that never seems to go out of style, but this version came about because of one ingredient my children absolutely love: feta. Rather than using a traditional creamy mayonnaise dressing, I decided to crumble feta through the cabbage and fresh herbs.
The feta softens slightly as it's tossed with the lemon and olive oil dressing, adding a lovely creaminess without the need for mayonnaise. Fresh dill and mint bring a Mediterranean flavour, while the pomegranate seeds add little bursts of sweetness and beautiful colour.
It's a simple twist on classic coleslaw that has become a family favourite. Fresh, crunchy and easy to prepare, it's the kind of salad that works just as well alongside a weeknight dinner as it does in the centre of a table when entertaining.
Watch How to Make Coleslaw with Feta and Pomegranate
Helpful Tips
Choosing the Cabbage.
Use a combination of green and purple cabbage for colour and crunch. Shred both finely so the dressing coats the cabbage evenly and the salad is easier to eat.
Softening the Cabbage.
Gently massage the shredded cabbage with the dressing to soften its fibres. Don't overdo it, as you still want the coleslaw to have plenty of crunch.
Choosing the Feta.
Use good-quality Greek feta and crumble it into generous pieces. It adds a lovely creamy, salty flavour that balances the lemon dressing.
Fresh Herbs.
Dill and mint bring freshness and a Mediterranean flavour to the coleslaw. Finely chop both so they're evenly distributed throughout the salad.
Pomegranate Seeds.
These add sweetness, colour and little bursts of freshness. If unavailable, dried cranberries can be used for a different sweet contrast.
Make Ahead.
Prepare the vegetables and dressing separately up to a day ahead and refrigerate. Combine before serving, then add the feta, pomegranate, nuts and seeds for the best texture.
Dairy-Free Option.
Replace the feta with a suitable dairy-free alternative. The remaining ingredients are naturally gluten-free, but always check your Dijon mustard label.
What to Serve With Coleslaw with Feta and Pomegranate
Coleslaw with Feta and Pomegranate
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Recipe Category: Salad
Recipe Cuisine: Mediterranean
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.
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Margaret Pahos @CreateCookShare
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