Lemon Sparkle Coleslaw

This fresh tasting hearty coleslaw incorporates just a few ingredients and packs a delicious, fresh punch. Add cooked quinoa and make it an entrée like no other.


  • 1 pint grape tomatoes, sliced in half
  • 1 pound fresh bagged coleslaw mix
  • 1 cucumber, peeled, seeded and medium diced
  • 1⁄2 cup parsley, finely chopped
  • 1⁄2 cup Gremolata Infused Olive Oil
  • 1⁄4 cup Sicilian Lemon Balsamic Vinegar
  • 1⁄2 teaspoon freshly ground sea salt
  • 1⁄2 teaspoon freshly ground black pepper


Sicilian Lemon Balsamic Vinegar
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  1. In a large serving bowl, place the halved tomatoes and cucumber first, then the coleslaw and parsley. (If you are making this ahead, cover with a damp paper towel and place in the refrigerator for up to 8 hours.)
  2. Whisk together the Olive Oil and Balsamic Vinegar and season with the salt and pepper.
  3. About two hours before serving, pour the vinaigrette on the coleslaw and toss well to coat and mix all the ingredients.
  4. Refrigerate and toss every 30 minutes or so to allow the flavors to meld.

Serve cold. Enjoy!

Note: A medium to bold extra virgin olive oil may be substituted for the Gremolata Olive Oil.