Transfer half of the cabbage to a large, wide serving bowl and sprinkle with half of the feta cheese. Top with the remaining cabbage and then the remaining feta. Serve the salad within 4 hours.

Red cabbage salad is a crunchy, refreshing side that complements a variety of dishes. It’s excellent alongside tender proteins like barbecue chicken, smoky sausages or grilled salmon filets.

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile.

1. Heat the oil in a large skillet with cover over medium-high heat. 2. Place the cabbage in the pan turning and saute the wedges on all sides, 3 to 4 minutes per side, until nicely browned. 3.

1/4 cup ice water, plus more as needed 1 1/2 tablespoons shiro (white) miso 4 teaspoons fresh lime juice (from 1 lime) One (2-pound) head napa cabbage, halved lengthwise, cored and leaves finely ...

Directions: Place the shredded cabbage and julienned carrots in a bowl (it can even be the serving bowl). Stir in the yogurt, mayonaise and lemon, and season with salt and pepper to taste.

1) In a large bowl add the shredded cabbage, carrots, edamame and fresh cilantro tossing everything together to combine. 2) In a small bowl mix the rice vinegar, honey, peanut butter and freshly ...

Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Use a handful of pantry staples to put together this make-ahead Italian tuna salad in just 20 minutes. It ...

7) Serve the chicken katsu with a shredded cabbage salad and rice. Enjoy! 8) To make the Coleslaw: Add the shredded cabbage, chopped green onions, to a large pot and sprinkle with rice vinegar.

1 1/2 pounds green cabbage, cored and thinly sliced (about ½ small head) 1 pound red cabbage, cored and thinly sliced (about ½ small head) 1/4 cup red wine vinegar, plus more as needed ...