Hey there! On Tuesdays I share easy lunch recipes* for paid subscribers.
To me, *lunch recipes are especially simple to make and simple to clean-up (of course you can make the recipe for any mealtime that you’d like!).
I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).
What can’t cabbage do? It’s a trick question!
I am forever in awe of cabbage. It’s the backbone of so many different culture’s cuisines for good reason. It grows and stores well. It’s full of nutrients. It’s affordable. It’s dependable. It can be raw and crunchy, or cooked and silken. It can be roasted and nutty, or pickled and punchy. …am I writing a cabbage jingle?!
So today I’m sharing the Shredded Cabbage Salad with Feta, Herbs + Spices, one of my favorite recipes from my 2018 book Now & Again.
Here she is:
Because the salad can sit so well, it’s great friendly for entertaining or for making in a big batch and then eating throughout the week….which makes it perfect for lunch.
Paid subscribers get the full recipe (scaled down from the original in the book which served a CROWD), plus notes/ideas for:
how to use it in a sandwich
what to do if you’re vegan
how to make this a hot dish
other things to serve with it to make it a satisfying meal (plant-based and not!)
all of the above ^ as a handy PDF!
Shredded Cabbage Salad with Feta, Herbs + Spices
Serves about 4
3 tablespoons olive oil
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