Tuesday, May 27, 2008

greek coleslaw

Greek Coleslaw (large)

My apologies for my near week-long absence from posting. It was the result of a technology problem -- namely, a total inability to connect to the internet -- that occurred while I was home for a long Memorial Day weekend. Now that I'm back in Seattle, I can share with you a simple coleslaw that makes regular appearances at our summer family get-togethers. Very simple, but very good. In fact, usually only 3/4 of the slaw makes it to the table because everyone walking past the fridge tries to sneak a bite. OK, maybe not everyone. Just me. And The Athlete. Anyway, the point is that it is delicious and great for gatherings where you actually want to spend time with your guests rather than slave away in the kitchen. Plus, it earns bonus points for not being mayonnaise based.

[Cavender's Greek Seasoning comes in a yellow shaker and can be found in the spice section of any standard grocery store.]

Greek Coleslaw
A family recipe; actual origin unknown
Serves 8-10

32 ounces chopped cabbage or packaged coleslaw
8 ounces grape tomatoes, halved
4 ounces sliced pepperoncini
Extra virgin olive oil
Distilled white vinegar
Cavender's Greek seasoning
Garlic powder
4-6 ounces crumbled feta cheese

In a large bowl, toss together the cabbage, tomatoes, and pepperoncini. Add just enough olive oil to very lightly coat and then add vinegar to taste. Sprinkle liberally with Greek seasoning to taste. Add a few shakes of garlic powder. Stir in the feta cheese and chill before serving.

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