This is an incredibly simple side salad that’s quickly become a family and friends favorite. Sharp, bold, crunchy, and beyond simple, so let’s get right to it.
Greek Napa Cabbage Salad
- 1 medium head Napa/Chinese cabbage or about 6 fluffy cups when cut up
- ½ jar Kalamata olives
- ½ cup feta cheese
- 1 cup unseasoned croutons preferably homemade, but just do what you gotta do!
- Zest and juice about 2 tablespoons from 1 lemon
- 3 tablespoons good extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Cut Napa cabbage longways into 4 spears; dice cabbage spears into coleslaw-size pieces. Wash.
- To make the dressing, combine all ingredients in a small mason jar and shake until combined/emulsified, about 30 seconds. (Should be opaque and creamy-looking.)
- In a large bowl, and right before serving, toss cabbage with dressing; evenly coat. Sprinkle Kalamata olives, feta cheese, and croutons over top. Serve with any/all preparations of chicken, fish, or pork with a side of rice pilaf.
Stephen David Caldes is a writer, home cook, and assistant professor in the Journalism and Public Relations Department at CSU, Chico. He has many hobbies, but eating with friends is his favorite.