Greek-style Coleslaw

With the addition of extra virgin olive oil and zesty lemon, this coleslaw is fresh and light and goes well with any main, particularly grilled fish and meat.


  • 1/2 large cabbage
  • 2 carrots
  • 6 stalks fresh parsley
  • 1/2 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • Salt and Pepper


  1. Finely shred the cabbage and the carrots using a box grater or a food processor and place into a large dish.
  2. Pour over the lemon juice and olive oil and using your hands rub the mixture into the coleslaw, ensuring its well incorporated.
  3. Season with salt and pepper and garnish with finely chopped parsley.