Recipe: Greek Tzatziki-Style Coleslaw From the Kitchen Window column
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Greek Tzatziki-Style Coleslaw

This festive coleslaw mimics colors of summer. It serves as a perfect dip with pita chips or bread, a chunky sandwich spread and a topping for other julienned vegetables. Kids love to top off their red and green pepper slices with this slaw and crunch away. It is also a perfect accompaniment to grilled cheese sandwiches.

Visi Tilak for NPR
Greek Tzatziki-Style Coleslaw
Visi Tilak for NPR

Makes 4 servings

1/2 teaspoon salt (or more to taste)

2 cups Persian or English cucumbers, grated

3 tablespoons extra virgin olive oil

1 tablespoon fresh chopped mint

1 tablespoon grated garlic

1 tablespoon fresh lime juice

1/4 teaspoon freshly ground black pepper

1 1/2 cups plain nonfat Greek yogurt (low fat or whole may also be used)

2 cups fine julienne of red peppers

2 cups fine julienne of green peppers

Fresh mint sprigs for garnish

Add 1/4 teaspoon salt to the grated cucumbers, mix lightly and set aside for about 10 minutes. In a large mixing bowl, add the olive oil, mint, garlic, lime juice, remaining 1/4 teaspoon salt and black pepper. Mix well and let sit for about 5 minutes.

Squeeze out the excess juice from the grated cucumbers and add the cucumbers to the dressing. Mix well. Add the yogurt and fold gently into the dressing. Keep aside 1 tablespoon each of the red and green bell peppers for garnish. Add the rest of the peppers to the yogurt mixture and mix gently. Garnish with sprigs of fresh mint.