Shredded Cabbage Salad with Feta and Herbs
This cabbage salad wins on every front when it comes to serving a brunch crowd: It’s easy to make in advance, delivers big crunch and flavor with affordable ingredients, and it just plain looks pretty.
1⁄4 cup plus 2 tablespoons olive oil
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2 garlic cloves, minced
1 1⁄2 pounds green cabbage, cored and thinly sliced (about ½ small head)
1 pound red cabbage, cored and thinly sliced (about ½ small head)
1⁄4 cup red wine vinegar, plus more as needed Kosher salt
4 large handfuls roughly chopped fresh soft herbs (cilantro, parsley, mint, dill and/or chives all work well)
6 ounces feta cheese,
crumbled
Instructions:
In a small skillet or saucepan over medium heat, combine the olive oil, cumin seeds, fennel seeds and garlic. Cook, stirring, until the spices sizzle and the garlic just begins to soften, about 2 minutes. Set
the mixture aside to cool down slightly.
Meanwhile, put both cabbages into a large bowl, drizzle with the vinegar and sprinkle with 1 teaspoon salt. Use your hands to scrunch everything together, working the vinegar and salt into the cabbage so the cabbage softens slightly. Pour the warm oil mixture and the lemon juice over the cabbage. Sprinkle with another 1 teaspoon salt and add the herbs. Give everything a good stir, taste, and season with more salt, vinegar and/or lemon juice if needed.
Transfer half of the cabbage to a large, wide serving bowl and sprinkle with half of the feta cheese. Top with the remaining cabbage and then the remaining feta. Serve the salad within 4 hours. Cover and refrigerate any leftovers for up to 3 days.
Makes 10 servings
Per serving: 170 calories, 13 g fat (4 g saturated fat), 15 mg cholesterol, 242 mg sodium, 12 g carbohydrates, 5 g dietary fiber, 5 g sugar, 5 g protein