When cabbage is very fresh it has a sweet and mild flavor – it’s really best enjoyed raw during the summer months! I used a cone-shaped Wakefield cabbage for this slaw, but any variety of cabbage will work (you could even try Napa). This slaw is really tangy, the combination of lemon, yogurt, and feta balance out the cabbage well. This will also keep in the fridge for a few days, it’s great on sandwiches. Slice the cabbage as thin as you can for the best results.
Take your time and cut the cabbage into thin shreds for the best results. Like a lot of our recipes this slaw can be customized to your CSA Share contents. I used the tops of the spring onions we’ve been getting the shares the past few weeks, but scallions can also be used. Some other great additions would be parsley or grated carrots.
Crumble the feta into small pieces so the flavor gets spread throughout the dish. Stir together the dressing and toss to combine with the cabbage and onions. Add the feta and serve. Slaw keeps up to four days in the refrigerator.
Creamy Cabbage Slaw with Feta
6 cups finely sliced cabbage
1 cup thinly sliced spring onion tops or scallions
1/4 cup feta crumbled into small pieces
1/4 cup plain yogurt or greek yogurt
2 tablespoons olive oil
1 tsp sea salt
1/4 tsp black pepper
1 tablespoon lemon juice
Toss cabbage and spring onions together in a large bowl. Stir dressing ingredients together in a small bowl. Toss dressing and vegetables together, then crumble in feta and stir to combine. Taste and adjust salt, pepper, or yogurt if necessary.
Note. If you like your coleslaw very creamy double the dressing.
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