If you search by the tag “cabbage” on my blog, you’ll end up with pages of results. What can I say except that I’m enamored with this lowly vegetable. And while I do enjoy braising the dickens out of cabbage, turning it into a tangy slaw is seriously my most favorite thing to do.
This is a super simple recipe and it goes perfectly with spicy food. We ate this alongside some bean and cheese quesadillas and it was the perfect accompaniment. I also happily ate up the leftover slaw the next day for lunch. Originally, I was planning on using a lemon for the dressing, but realized too late that I only had a lime. No worries, because it made a mighty fine substitute and it’s summer tang worked well with the salty feta. So take this slaw to your beach-side picnic or whip up a bowl to eat in front of your computer. It’s versatile like that.
Elsewhere: Looking for a spicy bean dish to serve alongside this slaw? Check out my post over at Poppytalk for a simple black bean recipe. I should mention that I’m going cake crazy! Tomorrow is my birthday and I’ve been on the hunt for the perfect birthday cake. My latest post over at ReadyMade is all about my quest for cake. Don’t worry, I’ve narrowed down my choices to 3 and am tempted to make all of them. Crazy? We’ll see. Find out next week!
feta & lime cabbage slaw
1 small-ish head of cabbage, thinly sliced
1 large lime, juiced
1/4 c olive oil
1 t honey
salt & pepper
1/3 c feta cheese, crumbled
Add shredded cabbage to a large bowl. In a small jar, combine the lime juice, olive oil, honey and salt & pepper. Shake to combine and taste to see if any adjustments need to be made. Pour over slaw and add feta, tossing to combine.