Date, Feta and Red Cabbage Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 tablespoons olive oil
- 1 1/4 pounds red cabbage (1 small head or half of a large one)
- 2 tablespoons lime or lemon juice
- 1 pinch salt and red pepper flakes (i used the mild aleppo
- 1/2 cup pitted dates coarsely chopped or sliced
- 4 ounces feta cheese crumbled into chunks
- 1 tablespoon flat-leaf parsley chopped
- 2 tablespoons sesame seeds well-toasted
- Carbohydrate 18.7113073439452 g
- Cholesterol 16.8207170393333 mg
- Fat 8.87591563450037 g
- Fiber 3.55461651669451 g
- Protein 5.35411959062084 g
- Saturated Fat 3.4971896479703 g
- Serving Size 1 1 Serving (139g)
- Sodium 238.425939342488 mg
- Sugar 15.1566908272507 g
- Trans Fat 0.458584358723651 g
- Calories 164 calories
If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit. Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later. Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in. Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.
