Mediterranean Coleslaw 8.000
May 17, 2006

This slaw is Greco-Nicoise. In addition to being a required ingredient in nicoise salad, French beans take the place of salad greens nicely because they provide a pleasant, colorful crunch and they don't wilt. Be careful about adding salt; the olives and feta cheese have plenty already.

This recipe was devised to go Pans Bagnats a la Grecque (though it could certainly stand on its own). It yields enough to use in the sandwiches and still have some left for a side dish.

Servings: 8 cups
  • 1/2 pound trimmed French beans, cut in half
  • Dash of salt
  • 1 pound shredded coleslaw mix
  • 1 pint halved grape tomatoes
  • 1/2 pound feta cheese, crumbled
  • 1/2 cup pitted Kalamata olives
  • 2 tablespoons lemon juice
  • 1/2 cup bottled balsamic vinegar
  • 1 tablespoon thyme leaves
  • 1 tablespoon dried oregano, preferably Greek

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Place the beans in a resealable food storage bag with the salt. Seal the bag three-quarters of the way and microwave on high for 2 minutes. Rinse the beans in cold water until they are cool and place them in a large bowl. Add the coleslaw mix, tomatoes, feta cheese, olives, lemon juice, vinaigrette, thyme and oregano and toss together well. Transfer to a resealable food storage container and refrigerate until ready to use.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Leigh Lambert.

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