Tangy Red Cabbage, Feta, & Date Salad
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.
Servings: 5 -6 as a large side
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).