Ingredients with Measurements:
- 1 small head of red cabbage, thinly sliced
- 2 large carrots, peeled and grated
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a large mixing bowl, combine the thinly sliced red cabbage, grated carrots, crumbled feta cheese, chopped parsley, and chopped mint.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. When ready to serve, give the slaw a quick toss and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including refrigeration time)
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 200
Fat: 16g
Carbohydrates: 12g
Protein: 5g
Fiber: 4g
Sugar: 7g
Sodium: 260mg
Substitutions for ingredients:
- Red cabbage can be substituted with green cabbage or Napa cabbage.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Olive oil can be substituted with avocado oil or grapeseed oil.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced red onion or scallions for extra flavor.
- Add chopped nuts or seeds for crunch, such as almonds, pecans, or sunflower seeds.
- Add dried cranberries or raisins for sweetness.
- Add sliced apple or pear for a fruity twist.
Tips and Tricks:
- To make the slaw ahead of time, prepare the cabbage mixture and dressing separately, then combine them just before serving.
- Use a mandoline or food processor to thinly slice the cabbage for easier preparation.
- For a creamier slaw, add a dollop of Greek yogurt or sour cream to the dressing.
- Adjust the sweetness of the dressing by adding more or less honey to taste.
Storage Instructions:
Store the slaw in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This slaw is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the slaw in a large bowl or on individual plates. Garnish with extra chopped herbs or crumbled feta cheese.
Garnishes:
- Chopped fresh herbs, such as parsley, mint, or cilantro
- Crumbled feta cheese or goat cheese
- Sliced apple or pear
- Chopped nuts or seeds, such as almonds, pecans, or sunflower seeds
Pairings:
This slaw pairs well with grilled meats, such as chicken or steak, or with vegetarian dishes, such as roasted vegetables or quinoa salad.
Suggested Side Dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Garlic bread or dinner rolls
Troubleshooting Advice:
- If the slaw is too dry, add more dressing until it reaches your desired consistency.
- If the slaw is too sweet, add more vinegar or salt to balance the flavors.
- If the slaw is too sour, add more honey or a pinch of sugar to balance the flavors.
Food Safety Advice:
- Wash all vegetables and herbs thoroughly before using.
- Store the slaw in the refrigerator at 40°F or below.
- Discard any leftover slaw that has been sitting at room temperature for more than 2 hours.
Food History:
Slaw is a classic side dish that originated in the Netherlands in the 1700s. It was traditionally made with cabbage and vinegar, and was later adapted in the United States with the addition of mayonnaise.
Flavor Profiles:
This slaw is tangy, sweet, and savory, with a refreshing crunch from the cabbage and carrots. The feta cheese adds a salty and creamy element, while the herbs add a fresh and aromatic flavor.
Serving Suggestions:
Serve this slaw as a side dish for a summer barbecue or picnic, or as a light and healthy lunch option. It also makes a great topping for tacos or sandwiches.
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