There is a constant war going on between my brain and my stomach. My brain likes things that my stomach doesn’t, and when I eat it anyway, my stomach throws a fit. Raw cabbage is one of those items. But, when my friend Jenni messaged me this recipe last night for a quick Vinaigrette Slaw with Feta, I said, “screw you, stomach, I’m eating the raw cabbage whether you like it or not!”
And I’m so glad I did. This stuff is amazing. And amazingly easy! Luckily, as this slaw marinates in the dressing, the cabbage softens and becomes easier to eat and digest. So leftovers of this Vinaigrette Slaw with feta are 👌
Cabbage Options
You can use bagged coleslaw mix for this slaw, but the selection at the store today looked pretty sickly, so I decided to use fresh cabbage. The only problem with fresh cabbage is that you can’t get away with making just a little coleslaw, you have to make buckets of the stuff. I only used half of each head of cabbage (green and purple) and I still had a TON. Luckily, I have a list of recipes for using up leftover cabbage, so the rest won’t go to waste.
What Type of Dressing to Use
This recipe is extremely forgiving, with both the amounts of ingredients and even type of ingredient. You can make your own vinaigrette or buy pre-made. I took the easy route today and used some Newman’s Own Caesar dressing (the non-creamy type Caesar), but you can use any vinaigrette style dressing like Italian, or even a champagne vinaigrette.
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Vinaigrette Slaw with Feta
Servings 8 about 1 cup eachIngredients
- 4 cups green cabbage, shredded* ($0.29)
- 4 cups purple cabbage, shredded ($1.14)
- 4 oz. feta cheese ($3.00)
- 1/2 cup Caesar dressing** ($1.50)
Instructions
- Remove any damaged or wilted outer leaves from the cabbages. Cut the them into quarters, then remove the cores and stems. Finely shred the cabbage using your knife, or a food processor. Place the shredded cabbage in a large bowl.
- Crumble the feta over top and then pour on the Caesar dressing. Stir everything to coat well. Cover and refrigerate for 30 minutes to let the flavors blend.
- Give the salad a good stir before serving to redistribute the dressing.
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Notes
Nutrition
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How to Make Vinaigrette Slaw – Step By Step Photos
You’ll need 1/2 of a small head of green cabbage and a 1/2 of a small red cabbage to yield about 4-5 cups of each once shredded. Cut the heads into quarters, then cut out the core. Shred the remaining cabbage as finely as possible with your knife, or use a food processor.
Add the shredded cabbage to a large bowl, then crumble about 4oz. feta over top.
Add 1/2 cup of Caesar dressing (not creamy style) or your favorite vinaigrette style dressing.
Stir everything really well and make sure everything is coated in the dressing. Refrigerate the slaw for about 30 minutes to allow the cabbage to marinate and soften, then serve.
Make sure to give it a good stir before serving to redistribute the dressing. This Vinaigrette Slaw with Feta holds up exceptionally well in the fridge and is a great candidate for meal prep!
Why do you recommend against creamy Cesar dressing for this recipe?
Beth does not recommend against any dressing. She was just specifying what kind of dressing she used. XOXO -Monti
I used creamy Caesar because that’s what I had and it was delicious!
This slaw is amazing! 5 stars!
Tell us about the black handled hand shredder in the video for this recipe. It looks like it would make recipes like this even easier.
It’s just a vegetable peeler. :)
Would I be able to use bagged coleslaw mix as a shortcut for the cabbage? Thanks!
Yes I’ve done that a few times. It works wonderfully.
If I’m using this for meal prep (found it in your meal prep section) do I store it with the dressing already on it or add the dressing before I eat it?
I do like to store this one with the dressing. It actually helps soften the cabbage just enough to make it easier to eat and digest. I feel like it gets better after a day in the fridge. :)
Do you think a Balsamic Vinagerette would work with this?
Sure, that would be good too!
I do a quick sauté of my cabbage for my slaw in a little olive oil and whatever vinagrette style dressing.
I use his as a bed for fish tacos often sans the tortillas as the cabbage is sufficient filling.
I’m a huge cole slaw fan, and everyone has a different take on it, so I really enjoy experimenting with various recipes. This one was excellent. I loved the added saltiness from the feta, and the caesar dressing was obviously extremely easy (and also delicious, yum!) I was hoping to convert my husband to cole slaw with this one – he hates the usual mayonnaise version – but no such luck. I think he’s just being stubborn because this stuff is GOOD! I’ll be making it again and keeping the whole lot to myself! ;)
hubby hates feta and other “stinky” cheeses (i know; what’s wrong with him…). any suggestions for an alternative? would goat cheese work, or is that too mild to make the flavors pop? anything else i can add, or do i just make a plain vinaigrette slaw? thanks!
I really feel like the saltiness of the feta is what makes this salad work, so I don’t think a goat cheese or any other would really be the same. You can try adding some shredded carrot, if you wanted it to be more diverse, but it’s meant to be a very simple side. :)