One of the vegetables that I always have in my fridge is red cabbage. It can add crunch and color to almost any dish, even as a simple side like this feta and herb coleslaw.
The sauce is blended up in the food processor, and you simply mix it with sliced cabbage. This is a seriously easy side that takes almost no time or effort.
This might be my new favorite dressing, as well. What’s not to love about salty feta and bright fresh herbs? Even better, you can personalize the dressing easily.
For example, my husband doesn’t do onions. Like at all. That’s ok because I can omit the green onions and the parsley and cilantro are both bright and flavorful enough to make it work.
Variations to the Feta and Herb Coleslaw recipe:
- Try green cabbage instead of red or a bag of coleslaw mix if you are in a hurry.
- Other uses for the dressing: on a potato salad, in a Buddha bowl, or try tossing with pasta.
- Leftovers: red cabbage tends to get bitter and leach its wonderful color into the dressing when stored as leftovers. I recommend keeping any leftover sauce separate from the cabbage, and tossing before serving.
Feta and Herb Coleslaw
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 sides
- Category: Side
Ingredients
- 1 packed cup cilantro with stems
- 1/2 cup packed parsley, large stems removed
- 3 green onions
- 2 garlic cloves
- 2 TBS each: olive oil and red wine vinegar
- 1/3 cup crumbled feta cheese
- 2 1/2 cups sliced red cabbage
Instructions
- In a food processor, combine cilantro, parsley, green onions, and garlic. Process until finely minced.
- Whisk together olive oil and red wine vinegar
- Add feta to the food processor. Turn it on and pour the dressing into the shoot. Process to your desired consistency.
- Mix the sauce into the sliced cabbage. Serve.
Recipe adapted from Eating Well.
