Tangy Red Cabbage, Date, & Feta Salad

Name: Tangy Red Cabbage, Feta, & Date Salad
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 1 to 1 1/4 pounds if red cabbage (1 small head or half of a large one), sliced very thin; 3 tablespoons of olive oil; 3 tablespoons of fresh lime juice (you may need more); Salt and red pepper flakes (regular or Aleppo), to taste; 1/2 cup pitted dates, coarsely chopped (like 3-4 big dates); 4 ounces of crumbled feta (full fat, ideally); 1 tablespoon of chopped flat-leaf parsley; 2 teaspoons of toasted sesame seeds

I am in love with how gorgeously vivid this is! This tangy red cabbage, feta, and date salad might be the best red cabbage slaw around.

It’s got the best combo of tangy-sweet-salty-crunchy goodness. It’s so easy to throw together, and makes for pretty decent leftovers as well.

The one downside to any slaw is that it will get a bit soggy as leftovers, so is always better the first day…I’ve found that I still quite like it leftover, however, as the date-feta combo really still shines through.

Toss the cabbage with the olive oil and 3 tablespoons of lime juice, plus salt and a bit of red pepper, coating evenly.

Taste and add more of the lime juice, salt, and red pepper flakes as needed to get a really well-seasoned base (easier to do before you add the other ingredients).

Add in the dates and feta, and toss to combine, then the parsley and sesame seeds.

You can serve right away, but it’s also great once it’s sat for 30-60 minutes.

This is still great as leftovers, though it can get soggy and sometimes the dressing isn’t as sharp the next day (I don’t mind it, or you can add more).

This feta and date red cabbage slaw has gone into my regular side dish rotation…it’s a great way to get my daily dose of cruciferous veggies!

Other easy veggie-based side dishes you’ll love:

Adapted slightly from Smitten Kitchen

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Tangy Red Cabbage, Feta, & Date Salad

Yield: 5-6 as a large side

Prep Time: 15 minutes

Total Time: 15 minutes

This tangy red cabbage, feta, and date salad is such a unique twist on a red cabbage slaw! It's healthy and super easy to make, perfect for any weeknight dinner or barbecue.

Ingredients

1 to 1 1/4 pounds if red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons of olive oil
3 tablespoons of fresh lime juice (you may need more)
Salt and red pepper flakes (regular or Aleppo), to taste
1/2 cup pitted dates, coarsely chopped (like 3-4 big dates)
4 ounces of crumbled feta (full fat, ideally)
1 tablespoon of chopped flat-leaf parsley
2 teaspoons of toasted sesame seeds

Instructions

Toss the cabbage with the olive oil and 3 tablespoons of lime juice, plus salt and a bit of red pepper, coating evenly. Taste and add more of the lime juice, salt, and red pepper flakes as needed to get a really well-seasoned base (easier to do before you add the other ingredients).
Add in the dates and feta, and toss to combine, then the parsley and sesame seeds. You can serve right away, but it's also great once it's sat for 30-60 minutes.
This is still great as leftovers, though it can get soggy and sometimes the dressing isn't as sharp the next day (I don't mind it, or you can add more).