Happy New Year! I hope you have all had a lovely, productive, positive start to 2012. I just recently got back to Florida and have been settling back into our home as well as my kitchen. It is always great to cook in my own kitchen after some time away. Even though it is tiny and I sometimes wonder if it was made for a child, it is still nice to get back. Actually, not having to move to reach any single tool in my kitchen does have its perks.
The article comes our next week, but until then, I give you Greek Coleslaw. A couple years ago, my mother-in-law made something like this and I thought it was awesome. It's bright, crunchy, and keeps for up to a week which I love. It is the kind of think I made on a Sunday and keep in my fridge all year long.
The recipe below uses feta, but feel free to omit the feta to keep it vegan. You can also add a tablespoon of vegan mayo to keep the richness.
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 small handful chopped fresh oregano
1/2 cup chopped kalamata olives
2 oz good feta cheese
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil
1/4 cup red wine or cider vinegar
2 tablespoons lemon juice
1 teaspoon black pepper
Combine all ingredients in large mixing bowl thoroughly. Let sit in refrigerator for at least an hour. Taste for seasoning and adjust if necessary. Serve cold.