Budget Bytes

09 September 2011

vinaigrette slaw with feta

$4.97 recipe / $0.62 serving
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 coleslaw 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!

You can use bagged coleslaw mix 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. So what do you do with all of the left over cabbage? I shredded the rest of mine and froze it. It will make a nice addition to a vegetable soup this fall, or a quick stir fry!

The same goes for the dressing. You can make your own vinaigrette or buy pre-made. I took the easy route today and used some Newman's Own Caesar dressing. It was pretty incredible, I must say. I think the caesar added extra zing and umami that really made the slaw something special.

So, the next time you need a quick, delicious side dish, try out Jenni's vinaigrette slaw with feta!

vinaigrette slaw with feta

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Total Recipe cost: $4.97
Servings Per Recipe: 8
Cost per serving: $0.62
Prep time: 15 min. Marinate time: 30 min. Total: 45 min.

INGREDIENTS COST
1/2 head green cabbage $0.84
1/2 head purple cabbage $0.88
4 oz. feta cheese $1.75
4 oz. (1/2 cup) Caesar dressing $1.50
TOTAL $4.97

STEP 1: Remove any outer leaves from the cabbage that are wilted or damaged. Cut the stem off of the cabbage and then cut head into quarters. Once in quarters, remove the core by cutting diagonally down from the center to remove the "point" of the quarter (see photos below). Slice the cabbage as thinly as possible (1/2 of each head).

STEP 2: 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 meld.

STEP 3: Give the salad a good stir before serving to redistribute the dressing.

vinaigrette coleslaw with feta


Step By Step Photos


whole cabbage
I picked the two smallest heads of cabbage I could find... but it was still twice as much as I needed. Just shred the rest and freeze it for later use. Cabbage has a fairly low water content so there isn't a lot of damage to the texture when it's frozen.

core cabbage
To core the cabbage, first cut the bottom stem off. Next, cut the head into quarters. Once in quarters, the core (the portion of the stem that grows up into the head) will be exposed. Simply cut off the "point" of the quarter and you will have removed the tough core.

shredded cabbage
Slice the cabbage as thinly as possible. I ended up cutting each cabbage quarter lenghtwise one more time before cutting crosswise into strips so that the pieces wouldn't be too long. You'll use half of each head of cabbage for the slaw. Place the shredded cabbage into a large bowl. Crumble the feta on top.

dressing
This is the dressing that I used. It is super tangy and potent which worked perfectly with the feta and cabbage.

all ingredients
Now all of the ingredients are in the bowl and just need to be stirred... it's already looking so delish!

stirred
Give everything a good stir to coat it with the dressing. You *can* eat it at this point but I recommend letting it marinate in the fridge for a while. The salt from the feta and dressing will soften the cabbage a little and all of the flavors will soak in. Just make sure to give it a good stir before serving.

vinaigrette slaw with feta
Now, how easy was that?! And so good. ...now I just wonder how many hours I have left before I'm doubled over in pain from the raw cabbage. :P

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15 Comments:

  • At September 9, 2011 at 8:34 PM , Blogger Jen (emsun.org) said...

    Looks good, but I'm going to pass on the cabbage too. My stomach is definitely a wimp when it comes to certain foods.

     
  • At September 10, 2011 at 1:07 PM , Blogger Kalyn said...

    Oh yes, I would love this. Will have to try the Newman's Own Caesar too.

     
  • At September 10, 2011 at 3:21 PM , Anonymous Anonymous said...

    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.

     
  • At September 10, 2011 at 3:27 PM , Blogger Beth M said...

    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! :)

     
  • At September 10, 2011 at 10:18 PM , Blogger Mariah said...

    If the dressing is caesar then what makes it vinaigrette slaw?

     
  • At September 10, 2011 at 10:21 PM , Blogger Beth M said...

    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!

     
  • At September 11, 2011 at 1:40 PM , Anonymous Erin said...

    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!

     
  • At September 11, 2011 at 2:01 PM , Blogger Kathryn said...

    Looks and sounds delicious. Going to try this some time. Thanks for sharing this with us:)

     
  • At September 11, 2011 at 7:48 PM , Anonymous Anonymous said...

    Two-words: Bean-O. 3 tabs before your first bite o' cabbage and you'll be able to eat the delicious veggie without abandon. :)

     
  • At September 13, 2011 at 1:56 AM , Anonymous Steve said...

    This looks so amazing!

     
  • At April 19, 2012 at 10:09 AM , Anonymous Anonymous said...

    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!

     
  • At September 23, 2012 at 4:02 PM , Anonymous Anonymous said...

    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!

     
  • At October 14, 2012 at 5:12 PM , Anonymous Anonymous said...

    Blue cheese is amazing instead of feta too!

     
  • At November 4, 2012 at 3:07 PM , Anonymous Anonymous said...

    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.

     
  • At December 17, 2012 at 10:37 PM , Anonymous Anonymous said...

    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!

     

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