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zoes kitchen slaw recipe 15

zoes kitchen slaw recipe 15

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Combine all chopped and shredded vegetables in a large mixing bowl (go with larger than you think). In a Pyrex cup or other dish, whisk together oil, vinegar, zest, spices, and herbs. Add dressing to cabbage mixture and toss until mixed very well. Add optional feta. Mix again. cover, and refrigerate for at least an hour, then adjust seasonings if needed. Marinate overnight for softer slaw (though this slaw does stay somewhat crunchy). Mix again before serving. Add optional crumbled bacon, either mixed in or crumbled on top. Storage: Covered in airtight container in the refrigerator. Best within 2-3 days.
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KateMay 7, 2015 at 12:26 PMThis sounds wonderful - I'm thinking, since I am on the AIP protocol, that a grate or two of horseradish in the mix would be a nice substitute for the pepper. Just a smidge. I think a "zingy" slaw is the best slaw.ReplyDelete
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This sounds wonderful - I'm thinking, since I am on the AIP protocol, that a grate or two of horseradish in the mix would be a nice substitute for the pepper. Just a smidge. I think a "zingy" slaw is the best slaw.
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Livin' the Crunchy LifeMay 23, 2015 at 4:37 PMThat sounds lovely. I haven't worked with horseradish much, but have been wanting to try it as a sub as you said. This slaw is pretty tangy itself, but I bet a little horseradish would be great. Let me know if you try it. Thanks for stopping by!ReplyDelete
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Yield8-10 Servings Active Time15 Total Time8 hours, 15 minutesIngredients1 small head of cabbage, thinly sliced1 (6 ounce) package crumbled feta6 -7 green onions, chopped1/4 cup red wine vinegar (I used a splash of white vinegar along with this)1/2 cup extra virgin olive oilsaltpepper1 -2 teaspoon sugarPreparation Combine shredded cabbage, feta and chopped green onions in a large bowl. In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO. Pour over the slaw and toss. Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before. Related Video Nutritional Info Calories207 Carbohydrates8 g(3%) Fat18 g(28%) Protein4 g(9%) Saturated Fat5 g(25%) Sodium337 mg(14%) Polyunsaturated Fat2 g Fiber3 g(11%) Monounsaturated Fat11 g Cholesterol19 mg(6%) per serving (8 servings) Powered by Edamam Menus & TagsTags: American
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Yield8-10 Servings Active Time15 Total Time8 hours, 15 minutesIngredients1 small head of cabbage, thinly sliced1 (6 ounce) package crumbled feta6 -7 green onions, chopped1/4 cup red wine vinegar (I used a splash of white vinegar along with this)1/2 cup extra virgin olive oilsaltpepper1 -2 teaspoon sugarPreparation Combine shredded cabbage, feta and chopped green onions in a large bowl. In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO. Pour over the slaw and toss. Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before. Related Video
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Preparation Combine shredded cabbage, feta and chopped green onions in a large bowl. In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO. Pour over the slaw and toss. Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.
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carolinaheartstrings — January 6, 2011 @ 8:48 pm Reply Wow, never would I thought of feta in slaw, but I bet it is amazing. I will be giving this a try.
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That sounds lovely. I haven't worked with horseradish much, but have been wanting to try it as a sub as you said. This slaw is pretty tangy itself, but I bet a little horseradish would be great. Let me know if you try it. Thanks for stopping by!
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You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
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Leave a Review ReviewsBe the first to review this recipeYou can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
[imgrabber img="Zoes Kitchen Slaw Recipe 11"]

ReviewsBe the first to review this recipeYou can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
[imgrabber img="Zoes Kitchen Slaw Recipe 12"]

Be the first to review this recipeYou can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
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I’m not a huge fan of mayonnaise but occasionally I’ll include it in my chicken salad and jalapeno popper dip recipes. However, it doesn’t make an appearance in my feta coleslaw dish. This recipe is mayo free and consists of vinegar and oil and it literally can be made the night before for ease. In fact, I insist in doing this so that the flavors have time to marinate overnight.
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A copycat version of Zoe’s Kitchen Marinated Coleslaw with Feta. It is low calorie, healthy, easy and mayonnaise free. Bring it to your next potluck or BBQ. I’ve been on a search for th…
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Years ago when we lived in Houston, I would go to a local restaurant called Zoe’s Kitchen.  They had this amazing feta coleslaw dish and I just knew that I needed to recreate it at home, so I could have it whenever and wherever I wanted. I’ve made this mayo-free coleslaw for many years and finally to decided to bring it back to the blog with newly updated photos and a chance for new readers to find it.