I’m sending winter on it’s way with this fresh crunchy slaw. A cruciferous confetti party to celebrate the beginning of a new season. I got the idea for this salad from my neighborhood grocery store. They were giving out samples from a mixed bag of winter greens and topping it with a greek style feta dressing. It was good but I wanted to try and make it better. Mission accomplished – this dressing is the best. Chunks of salty feta with creamy crème fraîche, a bit of tang from some yogurt and bright lemony zest – much better than the bottled version. This is the kinda salad you just eat standing over the kitchen counter. I didn’t even bother putting it on a plate – just ate it straight out of the bowl. My mom says if you keep trying something that means it’s good. I kept trying bite after bite, you know – just to be sure it was good enough to share with you all.
Chop the broccoli by pulsing it in your food processor a couple times. Do this with the rest of the ingredients.
Shred the brussels sprouts by pulsing in your food processor a couple times. Shred the rest of the ingredients like this, working in batches.
Ingredients for Winter Slaw
2 cups shredded green cabbage
2 cups shredded red cabbage
2 cups chopped kale
1 cup chopped broccoli stalks
1 cup shredded brussels sprouts
1 cup sunflower seeds
Ingredients for Feta Dressing
4 oz feta cheese
1/4 cup crème fraîche
1/4 cup greek yogurt or mayonnaise
3 tablespoons rice bran oil (or other neutral oil)
3 tablespoons red wine vinegar
3 tablespoons lemon juice (about half a lemon)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill
fresh ground pepper
Combine all the ingredients for the dressing in a large jar with a lid and shake it up to combine. Working in batches, shred the ingredients for the slaw in your food processor or finely chop by hand. Place all the ingredients in a bowl and add the sunflower seeds. Toss with dressing and some fresh ground pepper.