Red Cabbage, Feta & Olive Salad

Total Time
Prep 20 mins
Cook 0 mins

I had to make this salad two days in a row. When I got home from work yesterday, my husband asked me where I'd hidden the leftovers from the night before because he wanted them for lunch. Well, I'd taken them with me for MY lunch -- so I made another batch last night to go with our chili. The night before that I'd served it with shredded chicken Bobbie-Q (see my recipes) over mashed potatoes. There was a bit left over last night -- and I made sure to leave it for my husband. I brought peanut butter & a cucumber for my lunch instead. *sigh* Anyway, if you do have any of this salad left, use it by the next day.

Ingredients Nutrition


  1. Combine vegetables and feta cheese in bowl large enough to allow tossing.
  2. Combine dressing ingredients in container with tight-fitting lid.
  3. Shake well.
  4. Pour over salad just before serving and toss well.
  5. Refrigerate leftovers, and use within one day.


Most Helpful

Yummy! The only things I changed were green instead of red cabbage, left out the olives and added extra feta cheese. We really liked it!! My husband rated it an 8, which is a big compliment from him. Thanks so much for sharing! :O)

SPrins September 19, 2008

We loved it. Can't wait for leftovers at lunch tomorrow.

GreenEyesCO September 03, 2008

This is one AMAZING salad!! The flavours marry soooo well! I never would have thought of using cumin with cabbage and cheese...but WOW! I chopped 1/2 a red cabbage in the food precessor so it really has a 'slaw' like quality. My husband, who is not a big cabbage fan has asked me to put some aside in the fridge for him for tomorrw! Thanks ThatBobbieGirl! A definite new fave and keeper in our house!

ms.susan January 07, 2008

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