Fructose Free Crunchy Greek Oregano Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium english cucumber, halved lengthwise and thinly sliced
- 1 medium red bell pepper, thinly sliced into matchsticks
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- ½ cup kalamata olives, pitted and halved
- 4 scallions, green tops only, thinly sliced
- 3 oz feta cheese, crumbled
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 ½ tsp dried oregano
- ½ tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the shredded green cabbage, red cabbage, cucumber, red bell pepper, Kalamata olives, and scallion green tops.
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