Cabbage, dates, feta

Date, Feta + Red Cabbage Salad

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Date, Feta + Red Cabbage Salad

Serves 6  | Prep Time: 10 minutes | Cook Time: none

 A bright colored salad with lot’s of texture and fiber. Serve with just about anything.


  • 1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
  • 3 tablespoons olive oil
  • 2 tablespoons lime or lemon juice (lime would be delicious too)
  • Salt and red pepper flakes (I used the mild Aleppo variety) to taste
  • About 1/2 cup pitted dates, coarsely chopped or sliced
  • 4 ounces feta, crumbled into chunks (goat cheese is a good sub)
  • 1 tablespoon chopped flat-leaf parsley
  • ¼  well-toasted pumpkin seeds (or 2 tablespoons sesame seeds)
  • 1 tablespoon poppy seeds (optional (I had some in my pantry)

Chef Tips


Step 1

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.

Step 2

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.