2 tablespoons Elea Organic Extra Virgin Olive Oil from Greece
2 teaspoons dried or fresh oregano
1 clove garlic, minced
16 ounces shredded cabbage
2 Persian cucumbers, julienned
1/2 red onion, sliced thin
1/2 cup kalamata olives, with or without pits
1/2 cup crumbled feta cheese
Instructions
Whisk lemon juice, olive oil, oregano and garlic in a small bowl or shake in a jar. In a large deep platter or bowl, toss cabbage, cucumbers and onions with dressing. Add olives and cheese and serve.
Originally Submitted
9/5/2013
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You can add this Greek Slaw recipe to your own private DesktopCookbook.