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 Slaw 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! Luckily, as this slaw marinates in the dressing, the cabbage softens and becomes easier to eat and digest. So leftovers of this Vinaigrette Slaw with feta are 👌
You can use bagged coleslaw mix for this slaw, 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. Luckily, I have a list of recipes for using up leftover cabbage, so the rest won’t go to waste.
This recipe is extremely forgiving, with both the amounts of ingredients and even type of ingredient. You can make your own vinaigrette or buy pre-made. I took the easy route today and used some Newman’s Own Caesar dressing (the non-creamy type Caesar), but you can use any vinaigrette style dressing like Italian, or even a champagne vinaigrette.
Post updated 3-19-18
Vinaigrette Slaw with Feta
Vinaigrette Slaw with Feta
- 4 cups green cabbage, shredded* ($0.29)
- 4 cups purple cabbage, shredded ($1.14)
- 4 oz. feta cheese ($3.00)
- 1/2 cup Caesar dressing** ($1.50)
- Remove any damaged or wilted outer leaves from the cabbages. Cut the them into quarters, then remove the cores and stems. Finely shred the cabbage using your knife, or a food processor. 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 blend.
- Give the salad a good stir before serving to redistribute the dressing.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
You’ll need 1/2 of a small head of green cabbage and a 1/2 of a small red cabbage to yield about 4-5 cups of each once shredded. Cut the heads into quarters, then cut out the core. Shred the remaining cabbage as finely as possible with your knife, or use a food processor.
Add the shredded cabbage to a large bowl, then crumble about 4oz. feta over top.
Add 1/2 cup of Caesar dressing (not creamy style) or your favorite vinaigrette style dressing.
Stir everything really well and make sure everything is coated in the dressing. Refrigerate the slaw for about 30 minutes to allow the cabbage to marinate and soften, then serve.
Make sure to give it a good stir before serving to redistribute the dressing. This Vinaigrette Slaw with Feta holds up exceptionally well in the fridge and is a great candidate for meal prep!