Recipe for red cabbage salad with walnuts, raisins, feta, and warm mustard dressing {vegetarian, gluten-free}
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
From the pantry, you'll need: extra virgin olive oil, red wine vinegar, Dijon mustard, walnuts, feta cheese, raisins.
Serves 4-6.
Ingredients
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
Directions
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
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Sounds delicious! I pinned this on my list of vegetarian meals.
Yesterday I made a salad with Jake that was mostly red cabbage and this one looks equally good. Cabbage is truly one of my favorite ingredients. I could eat a salad like this every day and not get tired of it!
Fabulous!! I love cabbage every possible way - raw, braised, roasted. So, this is perfect!!
I Heart Rhody, thanks for the pin! I love this salad, and with the feta, it's really filling enough to be a main course.
Kalyn, I did eat this salad three days in a row. The tart mustard dressing really works for me.
Pam, no doubt you will love this salad!
I can't wait to try this. I am always looking for ways to eat cabbage.
Looks awesome. I never know what to do with red cabbage, but I alway want to get it and try stuff. I like the combinations of flavors with this approach.
Hand Me Downs, Todd: I hope you both get to try this salad. It's got so many tastes working together -- and I love the color, too.
This look so delicious. I love red cabbage.
Alta, I'm learning to love red cabbage, and this salad, which is halfway between raw and cooked, really worked for me. My husband loved it, too!
I love the sound of this. Now I have to go buy some cabbage and walnuts. :)
Paz, please do try it. We found it irresistible!
That sounds absolutely delicious. I love the mix of sweet and savory. The raisin would add a nice element of surprise. Beautiful salad.
Yup, all I need is the red cabbage.... Love warm winter salads.... Until spring, anyway LOL
I actually like cooked cabbage (my husband's) but raw red cabbage is wonderful! Love the addition of feta (always) and raisins to make this crunchy, salty and sweet. Gorgeous! My kind of lunch!
cooked or raw I love it!
You have some green bits in this salad - or maybe my eyes are playing tricks on me. Is it celery? Chives?
Amanda, good eyes! A little bit of scallion, for garnish.
How long does this keep for? Is it good the next day?
Kris, you can definitely make this a day in advance.
This looks delicious, Lydia!
I just Googled a red cabbage salad and came across a familiar face, did a double take and realized it's indeed somebody I know.
Hope you're well.
Made this tonight with my red cabbage from my CSA and it was delish! So hungry I didn't have time to wait more than 5 minutes, but the leftovers should be even better. I like a lot of chunks in my salads and try to make them 'meal' salads, so I doubled the walnuts, raisins, and feta. Definitely will make this again!