Greek Inspired Cabbage Salad
Course: SALADSDifficulty: EasyServings
4
servingsCooking time
30
minutesIngredients
8 cups shredded green cabbage
5 oz Feta (I prefer Sheep’s Milk, but use what you like), crumbled
1 red bell pepper, julienned
1/2 cup Kalamata olives, sliced
1/2 cup fresh parsley, coarsely chopped
1/2 cup fresh dill, coarsely chopped
1/2 cup (ish) Greek Salad Dressing, recipe below
Kosher salt (to taste)
freshly cracked black pepper (to taste)
- Greek Salad Dressing
2 tbsp lemon juice
2 tbsp red wine vinegar
1/2 tbsp honey
1/2 tbsp capers
1 garlic clove
2 tbsp Extra Virgin olive oil
2/3 cup grapeseed oil
1/2 tsp dried oregano
1/4 tsp black pepper
1/2 tsp Kosher Salt
Directions
- Prepare Dressing: Using blender or food processor, blend together garlic, capers, honey, lemon juice, and red wine vinegar until garlic is chunky and capers finely chopped. With motor running, drizzle in grapeseed oil then olive oil. Remove dressing from blender and stir in Kosher salt, black pepper, and oregano.
- For Salad: Combine all ingredients in a large bowl and season to taste with Kosher salt and black pepper. I prefer to let the salad sit for about 15-20 minutes before serving so that the cabbage softens a little and absorbs the dressing, but you may serve immediately if you like.
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