So, funny thing…I’d typed “Is Zoe’s Kitchen even still a thing??” as the intro to this post and then literally that day someone was raving to me about how they go to Zoe’s Kitchen all the time.
Apparently yes. I haven’t been in over a decade, but I still remember how great the Zoe’s Kitchen feta slaw was.
When my sister started making this copycat version of their famous (at least in Atlanta?) feta cabbage slaw, I immediately fell in love.
It’s SO easy (only a few minutes of hands-on time), healthy, uses only a handful of ingredients, and pairs well with all sorts of different meals. It’s actually better when made ahead of time so that the flavors can meld and settle, so I love making a batch on Sunday and eating on it for three or four days.
My only complaint is that it’s not as pretty to photograph 🙂
I do have a few tips for making this that I’ve refined over time. First, you want the dressing to be quite sharp-tasting before it gets added to the slaw…I’ve found that the flavor mellows quite a bit once it’s mixed in and sits. So err on the side of more vinegar and salt.
You can either use your food processor disc attachment to shred the cabbage (my preference) or just very finely slice and chop the cabbage. Both work, but the food processor’s texture is a bit better.
Additionally, I recommend using feta crumbles for this. You’ll notice that in my pics I’ve sometimes finely chopped a big block of feta, and that’s just because I can’t have cow dairy right now so have to seek out sheep or goat milk feta.
Finely shred your cabbage and chop your green onions—the entire thing, green and white bits.
For the cabbage, I’ve found that using my food processor with the disc attachment works best. But I’ve also just carefully, finely chopped it with my awesome chef’s knife and it works fine (just a bit chunkier).
Combine your shredded cabbage, chopped green onions, and feta crumbles in a large mixing bowl.
In a separate bowl (or, kitchen hack, small mason jar), add the dressing ingredients. I recommend going light on the olive oil to start with.
Whisk together (or shake, if using a jar) the vinegar, salt, pepper, sugar, and olive oil. Taste and adjust the ingredients as needed. You want the dressing to be quite sharp because it will mellow over time, so don’t be afraid of too much vinegar.
Pour over the slaw and toss to coat.
Refrigerate until ready to serve. It’s best if you let it refrigerate for a few hours (or even overnight).
It’s not pretty, but it IS delicious!
This copycat Zoe’s Kitchen slaw is a winner…fast, easy, healthy, and DELICIOUS! It’s become a staple when I need something that can make great leftovers throughout the week.
Adapted from Genius Kitchen
Other easy, crunchy, cruciferous side dishes you’ll love:
- Tahini Curry Broccoli Crunch Salad
- Charred Cabbage & Cauliflower Salad with Tahini Dressing
- Roasted Brussels Sprouts “Rubble”: The Easiest, Fastest, Most Delicious Way
- Za’atar Roasted Cauliflower with Pine Nuts, Dates, & Thyme
- Brussels Sprouts & Kale Slaw with Maple-Cider Vinaigrette
- Crispy Roasted Brussels Sprouts with Balsamic-Honey Drizzle
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- 1 small head of cabbage, very thinly sliced/shredded (I use a food processor disc)
- 1 (6 ounce) package of crumbled feta cheese
- 6 -7 green onions, chopped (white & green parts)
- 1/3 cup of red wine vinegar (you may need more)
- Optional but I like a splash of white vinegar as well
- 1/4 cup of extra virgin olive oil (you may need more)
- 1 -2 teaspoons of sugar (start with 1 teaspoon & taste)
- Salt & pepper to taste
- Combine your shredded cabbage, chopped green onions, and feta crumbles in a large mixing bowl.
- In a separate bowl (or, kitchen hack, small mason jar), add the dressing ingredients. I recommend going light on the olive oil to start with.
- Whisk together (or shake, if using a jar) the vinegar, salt, pepper, sugar, and olive oil. Taste and adjust the ingredients as needed. You want the dressing to be quite sharp because it will mellow over time, so don't be afraid of too much vinegar.
- Pour over the slaw and toss to coat.
- Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours (or even overnight).
- This is best made ahead, so the flavors have at least a few hours to meld together