There is a constant war going on between my brain and my stomach. My brain likes things that my stomach doesn’t and when I eat it anyway, my stomach throws a fit. Raw cabbage is one of those items. But, when my friend Jenni messaged me this recipe last night for a quick vinaigrette coleslaw with feta, I said, “screw you, stomach, I’m eating the raw cabbage whether you like it or not!”
And I’m so glad I did. This stuff is amazing. And amazingly easy!
You can use bagged coleslaw mix but the selection at the store today looked pretty sickly, so I decided to use fresh cabbage. The only problem with fresh cabbage is that you can’t get away with making just a little coleslaw, you have to make buckets of the stuff. I only used half of each head of cabbage (green and purple) and I still had a TON. So what do you do with all of the left over cabbage? I shredded the rest of mine and froze it. It will make a nice addition to a vegetable soup this fall, or a quick stir fry!
The same goes for the dressing. You can make your own vinaigrette or buy pre-made. I took the easy route today and used some Newman’s Own Caesar dressing. It was pretty incredible, I must say. I think the caesar added extra zing and umami that really made the slaw something special.
So, the next time you need a quick, delicious side dish, try out Jenni’s vinaigrette slaw with feta!
Vinaigrette Slaw with Feta
Vinaigrette Slaw with Feta
This super simple cabbage salad is huge on flavor. Caesar dressing and feta cheese are all you need to make this Vinaigrette slaw with Feta.
- 1/2 head green cabbage $0.84
- 1/2 head purple cabbage $0.88
- 4 oz. feta cheese $1.75
- 4 oz. 1/2 cup Caesar dressing $1.50
Remove any outer leaves from the cabbage that are wilted or damaged. Cut the stem off of the cabbage and then cut head into quarters. Once in quarters, remove the core by cutting diagonally down from the center to remove the “point” of the quarter (see photos below). Slice the cabbage as thinly as possible (1/2 of each head).
Place the shredded cabbage in a large bowl. Crumble the feta over top and then pour on the Caesar dressing. Stir everything to coat well. Cover and refrigerate for 30 minutes to let the flavors meld.
Give the salad a good stir before serving to redistribute the dressing.
Step By Step Photos
I picked the two smallest heads of cabbage I could find… but it was still twice as much as I needed. Just shred the rest and freeze it for later use. Cabbage has a fairly low water content so there isn’t a lot of damage to the texture when it’s frozen.
To core the cabbage, first cut the bottom stem off. Next, cut the head into quarters. Once in quarters, the core (the portion of the stem that grows up into the head) will be exposed. Simply cut off the “point” of the quarter and you will have removed the tough core.
Slice the cabbage as thinly as possible. I ended up cutting each cabbage quarter lenghtwise one more time before cutting crosswise into strips so that the pieces wouldn’t be too long. You’ll use half of each head of cabbage for the slaw. Place the shredded cabbage into a large bowl. Crumble the feta on top.
This is the dressing that I used. It is super tangy and potent which worked perfectly with the feta and cabbage.
Now all of the ingredients are in the bowl and just need to be stirred… it’s already looking so delish!
Give everything a good stir to coat it with the dressing. You *can* eat it at this point but I recommend letting it marinate in the fridge for a while. The salt from the feta and dressing will soften the cabbage a little and all of the flavors will soak in. Just make sure to give it a good stir before serving.
Now, how easy was that?! And so good. …now I just wonder how many hours I have left before I’m doubled over in pain from the raw cabbage. :P