Oh my goodness, do you ever create a recipe that just wows you at the first bite? That’s this recipe for cabbage salad with creamy feta vinaigrette – I just wasn’t expecting it to be that good! You can obviously call this a slaw, but ‘shaved cabbage salad’ just sounds better to me, especially because combined with the creamy feta dressing (plus more feta – yes, please) and the spiced nuts, this is definitely an ‘upscale’ slaw. But one that’s easy and that everyone will appreciate – I promise.
In fact, my son can take or leave cabbage (preferably leave…), but he said this was really good, “for a slaw.” Okay, not everyone will love it like I do, but most people will like it – making it a wonderful thing to take to potlucks and barbecues. And then there will be those like me who will be begging you for the recipe, ha!
Start with making the dressing to give a chance for the flavors to meld. You will have extra dressing, which is a good thing, as this is just a great tasting vinaigrette for any salad!
I like slaws (vinaigrette-based only, though)- as you’ve probably figured out from our other recipes like Cumin-Lime Slaw, Spicy Asian Slaw, and Caesar Slaw – and I think I’ve tried all the ways to cut cabbage over the years. With a knife, splitting the layers, with a food processor, hand grated, and with a mandoline. A knife is time consuming for large amounts, a food processor makes the pieces too little and uneven, and hand grating produces more of a slaw pulp. The mandoline is the winner in my book, since I like the cabbage to be shaved in larger pieces. Larger pieces seem to hold up better – even a few days later it’s not a soggy as grated slaws.
I also used the mandoline to slice the sweet onion for this recipe and then just did a rough chop to make the pieces a bit smaller. You can use all one color of cabbage, but mixing purple and green makes for a prettier salad and you get the health benefits that come with different colored vegetables.
I used our easy & healthy spiced nuts recipe for this salad, using just pecans which hold the spices so well. Walnuts could be substituted easily if you want. You can use any type of flavored nuts you want, even a maple-glazed nut would be good here I think, so I plan to try that in the future.
Please let me know if you like this as much as I do – this is moving to the top of our slaw list for sure!
- Creamy Feta Vinaigrette: (makes 1 c.)
- ½ c. olive oil
- ¼ c. apple cider vinegar
- 3 Tb. crumbled feta cheese
- 1 Tb. Dijon mustard
- 2 tsp. pure maple syrup (or honey)
- ½ tsp. black pepper
- ¼ tsp. salt (or to taste)
- ½ sm. head purple cabbage, thinly sliced (about 4 c.)
- ½ sm. head green cabbage, thinly sliced (about 4 c.)
- ½ med. sweet onion, thinly sliced
- ½ c. crumbled feta cheese
- ¼ c. chopped chives OR 2 thin green onions, chopped
- 1 c. spiced pecans, broken into large pieces (use this recipe or another favorite)
- Make Dressing:
- Combine all dressing ingredients in a small food processor or blender and process until creamy.
- Set aside.
- Make Salad:
- Mix cabbages, onion, feta, and half the pecans in a large bowl.
- Toss with half of the creamy feta dressing until all is evenly coated.
- Top salad with chives (or green onions) and remaining nuts and serve. You can pass the remaining vinaigrette with the salad if desired.