Edible Shasta Butte

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    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Greek Napa Cabbage Salad

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

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.
Course: Salad
Cuisine: Greek
Keyword: cabbage, greek
Servings: 4
Author: Stephen David Caldes

Ingredients

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!

Dressing

  • Zest and juice about 2 tablespoons from 1 lemon
  • 3 tablespoons good extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • 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.