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Red Cabbage Salad

Simple Red Cabbage Salad with Feta

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  • Author: Maya Ellison
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A simple and refreshing red cabbage salad with crumbled feta cheese, chopped apple, walnuts, and a light citrus dressing made from orange juice, olive oil, and balsamic vinegar.

Ingredients

  • 1 small head red cabbage (approx. 750g)
  • 1 teaspoon salt
  • ½ orange, freshly squeezed juice
  • 1 tablespoon olive oil
  • 1 teaspoon white balsamic vinegar
  • Freshly ground black pepper, to taste
  • 1 small apple, chopped
  • 2-3 scallions (green onions), thinly sliced
  • 6-7 ounces feta cheese, crumbled
  • ⅓ cup walnuts, roughly crumbled

Instructions

  1. Prepare the red cabbage: Remove any tough outer leaves. Cut the cabbage in half, then quarter it and remove the tough core. Thinly slice the cabbage, ideally using a mandoline for uniform pieces, and place it in a large bowl.
  2. Season the sliced cabbage with 1 teaspoon of salt. Using clean hands, vigorously knead the cabbage for several minutes until it becomes noticeably softer and starts to release its natural liquids. This step is crucial for tenderizing the cabbage.
  3. In a small bowl, whisk together the freshly squeezed orange juice, olive oil, white balsamic vinegar, and a generous amount of freshly ground black pepper to create the dressing.
  4. Pour the dressing over the tenderized red cabbage and toss well to coat. Let the salad rest for approximately 20 minutes to allow the flavors to meld and the cabbage to further soften.
  5. While the cabbage rests, chop the apple into small, bite-sized pieces. Thinly slice the scallions into rings. Roughly crumble the feta cheese and walnuts.
  6. After the resting period, add the chopped apple, sliced scallions, crumbled feta cheese, and crumbled walnuts to the bowl with the red cabbage.
  7. Mix all ingredients thoroughly. Taste and adjust seasoning if needed, adding more salt or pepper as desired.
  8. Serve this vibrant salad as a refreshing side dish.

Notes

  • This salad can be made ahead and stored in the refrigerator for up to 2 days, as the flavors improve over time.
  • For a vegan version, substitute feta with a plant-based alternative.
  • Use a mandoline for easier and uniform slicing of the cabbage.

Find it online: https://www.cookeryjoy.com/simple-red-cabbage-salad-with-feta/