Adding lemon zest and fresh squeezed lemon juice, along with a bit of honey, to prepared buttermilk dressing, creates a bright, sweet and zingy dressing that is perfect for this Mediterranean inspired coleslaw. Prep is easy breezy with prepackaged coleslaw mix, tender ripe sliced olives, sweet red bell pepper, sliced green onions and tangy crumbled feta.
Speaking of prepared buttermilk dressing, why not just make a batch of my Buttermilk Salad Dressing with Fresh Herbs?
Initially the dressing was created for another salad on The Savory Tart -- Heirloom Tomato, Peach and Arugula Salad with Miso Buttermilk and Herb Dressing. But then immediately recognized how versatile it is and knew it needed its own post -- and more uses!
Some place in time a very, very long time ago, I remember thinking it was weird when my sister put sliced ripe black olives in coleslaw. And I've never forgotten how much I liked it! I love how the creamy texture of the black olives complements the crunchy nature of crisp cabbage. Add in creamy lemony buttermilk dressing and feta and this Lemony Mediterranean Buttermilk Coleslaw turns into a fresh and tasty spin on a summer-time standard.
Ingredients
- Buttermilk Salad Dressing with Fresh Herbs, or prepared
- lemon
- honey
- tri-color coleslaw mix
- red bell pepper
- green onions
- sliced black olives
- crumbled feta cheese
- fresh basil
See recipe card for quantities.
Jump to RecipeInstructions
Add buttermilk dressing, lemon and lemon zest to a small bowl or measuring cup.
Whisk together.
In a large bowl, mix the coleslaw mix, red bell pepper, green onions, sliced black olives, feta cheese and fresh basil.
Add the dressing and toss to combine.
Hint: if you aren't inclined to make my Buttermilk Salad Dressing with Fresh Herbs, use a prepared buttermilk salad dressing. They are oftentimes called "buttermilk ranch". I like the kind you find in the refrigerated section of the produce aisle -- especially the one that Trader Joe's offers.
Equipment
- small bowl or glass measuring cup
- large bowl
Storage
This is best eaten right away for that "crisp coleslaw" experience, but will store covered in the refrigerator for up to four or five days.
🍽️Recipe
Lemony Mediterranean Buttermilk Coleslaw
Equipment
- small bowl or glass measuring cup
- large bowl
Ingredients
- ½ cup Buttermilk Salad Dressing with Fresh Herbs* or prepared
- Juice and zest of half a lemon
- 2 teaspoons honey
- 14 to 16 ounces tri-color coleslaw mix
- ½ large red bell pepper seeds removed and diced
- 4 green onions white and light green parts, sliced on the diagonal
- 3.8 ounce can sliced black olives drained
- ⅓ cup crumbled feta cheese
- ¼ cup minced fresh basil
Instructions
- In a small bowl or measuring cup, mix first three ingredients together.
- In a large bowl, mix the coleslaw mix, red bell pepper, green onions, sliced black olives, feta cheese and fresh basil.
- Add the dressing and toss to combine.
Notes
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
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