Sweet & Tangy Mediterranean Slaw

Soooooo I turned 26 last weekend. If you follow me on Instagram you would know what I gave myself for my birthday. Do you?? Because you should, espcially because I am on there daily unlike here..Bad blogger, me. If you don’t though because you don’t have Insta, you can check it out HERE 😉

EXCITING RIGHT? I certainly think so! Me and my sister got the same thing in the same spot and it is a quote from our momma in her handwriting so it means a lot to both of us. Know what the problem with getting it was? Not the pain, because I yoga breathed through the whole thing and it totally didn’t hurt that bad. The problem is that now I want more. We will see…

Anyways, in addition to my lovely new tattoo, I got to have a delicious dinner with 10 of my best girlfriends and then go out to a fun, divey bar after and sing karaoke! I LOVE karaoke and I had a blasty blast and drank so many non-paleo drinks. It was my birthday, sue me 🙂

What I did leading up to my birthday though was eat clean so I could go kind of crazy that weekend and not worry about it. Life is all about balance and living 80/20 is the way to do it, at least for me. I made this awesome Mediterranean inspired slaw after trying something similarish at a greek place a month or so ago. I tend to love slaws that are vinegar based and not creamy based, so hopefully you are on the same page with me on that one! If not, maybe I’ll make a creamy one for you if you ask nicely! Also, this slaw tastes the best after spending the night in the fridge and even better the day after that! So if you are making it for a get-together definitely make it the night before to let the flavors meld all romantic like.

I’m currently watching Cutthroat Kitchen. It is my favorite cooking show because it has Alton Brown and mayhem. Two things I love; fun fact. Oh and food. I love that the most if you hadn’t noticed by now.

The Freckled Foodie


Sweet & Tangy Mediterranean Slaw

Sweet & Tangy Mediterranean Slaw

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-10
  • Difficulty: easy
  • Recipe type: Side dish, veggies, slaw


  • 10oz bag of shredded Carrot
  • 1/2 small purple Cabbage, shredded (I used a food processor to make it easier!)
  • 1-2 oz fresh Mint, chopped
  • 2 tbsp Honey, raw and local
  • 1/4 c Red wine vinegar
  • 1/4 c Extra virgin olive oil
  • 10-12 Figs, sliced and halved
  • Salt and pepper to taste


  1. Shred cabbage and carrots (if not already done)
  2. Combine cabbage, carrots, and mint in a large mixing bowl and set aside
  3. Whisk remaining ingredients in a small bowl until well incorporated
  4. Pour dressing over the veggies and mix to coat evenly
  5. Place in the fridge overnight and mix well before serving
  6. Enjoy!
  7. Lasts 4-6 days in the fridge

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Comments: 4

  1. Barbara March 1, 2014 at 7:30 am Reply

    Happy Birthday!!!!!!!!! Very cool bday ink 🙂 This recipe looks great, thank you for sharing!

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