Lemon Sparkle Coleslaw

Lemon Sparkle Coleslaw


  • 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 The Olive Scene Gremolata Infused Olive Oil

  • 1⁄4 cup The Olive Scene Sicilian Lemon Balsamic Vinegar

  • 1⁄2 teaspoon freshly ground sea salt

  • 1⁄2 teaspoon freshly ground black pepper


  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.

Original recipe and image found at The Olive Scene