Recipe for red cabbage salad with walnuts, raisins, feta, and warm mustard dressing
Offer me a dish of cooked cabbage, and I'll likely wrinkle my nose and whisper a quiet oh-please-no. Some foods I love in their raw state -- carrots, berries, and cabbage, among others -- but not when they're cooked. Maybe it's a texture thing. This red cabbage salad falls somewhere in between raw and cooked. The tangy warm mustard dressing wilts the cabbage just enough to satisfy those who prefer cooked vegetables, while retaining a bit of crunch, too. Add raisins for sweet, and feta for salty, and you have the perfect combination to tease all of the corners of your taste buds. Serve this as a side dish with roast chicken, or rolled up with grilled fish or beef in a taco.
Red cabbage salad with walnuts, raisins, feta and warm mustard dressing
4 cups thinly shredded red cabbage (half of a large head)
1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
1/4 cup crumbled feta cheese
1/4 cup golden raisins
Place the cabbage in a mixing bowl and set aside.
In a dry frying pan, toast the walnuts over low-medium heat until they are aromatic and just starting to brown.
Add to the walnuts the olive oil, wine vinegar, mustard and black pepper. Whisk until the dressing comes together, and continue cooking for 2 minutes to warm up the dressing.
Pour the warm dressing over the cabbage. Stir in the feta and raisins, and mix well.
Let the salad sit at room temperature for at least 15 minutes, or up to an hour, stirring occasionally, to allow the dressing to wilt the cabbage slightly.
Serve at room temperature or refrigerate and serve cold.
More recipes in The Perfect Pantry:
Ginger cabbage salad
Stuffed cabbage with dill cream sauce
Asian turkey and cabbage empanadas with spicy dipping sauce
Vegan Napa cabbage soba with spicy peanut sauce
Blue cheese cole slaw
Other recipes that use these pantry ingredients:
Chicken with red cabbage and mustard vinaigrette, from The Barefoot Kitchen
Creamy red cabbage with fennel and mustard seed, from Hippo Flambé
Red cabbage Roquefort slaw, from Jersey Bites
Red cabbage, roasted Brussels sprouts and pine nut salad, from Sauce and Sensibility
Tennessee-style mustard coleslaw, from Noble Pig