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.
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
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!
Sounds good and I like the idea of the shredded broccoli, carrots and red cabbage but we are huge fans of Olive Garden Dressing and can get a great buy on it at Sam’s Club. Think we’ll try it with that and let you know!
Tried it this afternoon, interesting flavors but it is rather salty with the Caesar vinaigrette and the feta. I think I’m a little more partial to sweeter coleslaw.
Blue cheese is amazing instead of feta too!
I used to make a spicy chicken salad with this dressing, then I never saw the Caesar vinaigrette again. Only the creamy. Now I can almost taste it again. Praise the FSM for inspiring this flavour!
This was so delicious! I used a bag of shredded broccoli, carrots and red cabbage instead of all cabbage. So good and so simple, but something I would never think to make on my own. Thanks for posting really easy, common sense recipes on this site!
This looks so amazing!
Two-words: Bean-O. 3 tabs before your first bite o’ cabbage and you’ll be able to eat the delicious veggie without abandon. :)
Looks and sounds delicious. Going to try this some time. Thanks for sharing this with us:)
Oh my goodness this is so good! I’ve never had a cabbage slaw with anything but that icky mayo dressing, which I don’t especially care for. I made this yesterday and not only was it super easy, it’s delicious. Thanks to you (and to Jenni!) for sharing the recipe!
Well, I think when Jenni first told me what she did she just said she used a vinaigrette. I ended up choosing caesar, which is a type of vinaigrette (it’s not a creamy caesar). But, you could pretty much use *any* vinaigrette here and it would be great!
If the dressing is caesar then what makes it vinaigrette slaw?
Anon – Are you using the green “print” button that is located just under the main/first photo? It should let you print from there without the comments. Plus, it lets you choose to print or not print the photos and change the size of the text. If that doesn’t work, you can just highlight the text that you want, copy it, and then paste it into a word file and print from there. I hope that helps! :)
Is there a way to print these blog posts without also having to print all the comments? I try to print out recipes, and I end up printing pages of comments too.
Oh yes, I would love this. Will have to try the Newman’s Own Caesar too.
Looks good, but I’m going to pass on the cabbage too. My stomach is definitely a wimp when it comes to certain foods.