Get ready to transform your ordinary salad routine with a Greek-inspired masterpiece that will make your taste buds dance! This Greek Fall Cabbage Salad is not just a side dish – it's a vibrant, crunchy celebration of fresh ingredients that brings the sunshine of the Mediterranean right to your plate. Whether you're looking to impress dinner guests or simply treat yourself to a nutritious and delicious meal, this recipe promises to be your new go-to dish that's as easy to prepare as it is mouth-wateringly delightful!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 small green cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Wash the green cabbage thoroughly under cool running water. Remove any outer leaves that appear wilted or damaged.
- Using a sharp knife or mandoline, carefully shred the cabbage into thin, uniform strips. Aim for pieces approximately 1/4 inch wide for optimal texture.
- Peel and julienne the carrots, creating thin, matchstick-like strips. If you prefer, you can use a grater for quicker shredding.
- Slice the red onion into very thin half-moon shapes. For a milder flavor, briefly soak the sliced onions in cold water for 5 minutes, then drain.
- In a large mixing bowl, combine the shredded cabbage, carrots, and red onion. Gently toss the vegetables to distribute evenly.
- In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and freshly ground black pepper to create the dressing.
- Pour the dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are well-coated.
- Let the salad rest for 5-10 minutes to allow the flavors to meld together and the cabbage to slightly soften.
- Just before serving, sprinkle crumbled feta cheese over the top of the salad.
- Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- Knife Skills Matter: Take your time shredding the cabbage and cutting vegetables. Uniform, thin cuts ensure the best texture and even dressing distribution.
- Onion Hack: If raw onions are too strong for you, soak the sliced red onions in cold water for 5 minutes to mellow their bite.
- Dressing Depth: Let the salad sit for 10 minutes after dressing to allow the flavors to mingle and the cabbage to slightly soften.
- Cheese Tip: Add feta cheese just before serving to maintain its crumbly texture and prevent sogginess.
- Make-Ahead Magic: This salad actually tastes better after sitting for a few hours, making it perfect for meal prep or potlucks.
- Customization Options: Feel free to add some toasted pine nuts or kalamata olives for extra Mediterranean flair.
- Freshness is Key: Use the freshest vegetables possible for the most vibrant and crisp salad experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
