Mediterranean Slaw with Greek Marinated Shrimp
- Mama Olive
- 6 days ago
- 2 min read
When you think of cole slaw, this is probably not the type of cole slaw you’re thinking of. This is a non-mayo based cole slaw. It utilizes a light vinaigrette instead. Start by grabbing a bag of pre-shredded cabbage slaw—usually found near the bagged lettuce in your produce section. It’s a colorful mix of green cabbage, a bit of purple cabbage, and crunchy carrots, all ready to toss.
Now bring in the Mediterranean vibes: halved cherry tomatoes, crisp cucumber, diced red bell pepper chopped green onion, briny black olives, and creamy crumbles of feta cheese. Everything gets tossed in a bright, flavorful vinaigrette made with Joe and Son's Oregano Olive Oil, Sicilian Lemon White Balsamic and our Greek Isle Blend. The result? A fresh, bold, Greek-style slaw that’s bursting with color, crunch, and sunshine-in-a-bowl flavor.
1 lb of frozen cooked shrimp, peeled and deveined (thawed) 6 green onions, chopped
1/2 cup fresh chopped parsley
1 14 oz package of cabbage slaw
1/2 cup diced cucumber
1 red bell pepper, diced
12-15 cherry tomatoes, halved
1/4 cup black olives
1 5 oz container of crumbled feta cheese Greek Isle Blend Sicilian Lemon White Balsamic
Start by marinating your shrimp. Make sure your shrimp are thawed and drained well. Place shrimp in a bowl and sprinkle with 1 tablespoon of Greek Isle Blend and a pinch of salt. Add 1/4 cup each of Sicilian Lemon White Balsamic and Greek Oregano Olive Oil. Add 1/2 of the green onion and half of the parsley. Mix to combine. Cover and refrigerate for at least an hour.
To make the slaw, simply combine the cabbage, cucumber, bell pepper, tomatoes, olives, feta and remaining green onion and parsley. Meanwhile, in a separate bowl, whisk together 1 tablespoon of Greek Isle Blend, 1/4 cup each of Sicilian Lemon White Balsamic and Greek Oregano Olive Oil. Pour over slaw and mix to combine. Season with salt and pepper to taste. Serve on a pretty platter with marinated shrimp on top.
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