head of cabbage, thinly sliced
1 (6 ounce) packages
green onions, chopped
red wine vinegar
( I used a splash of white vinegar along with this)
extra virgin olive oil
1 -2 teaspoon
- Combine shredded cabbage, feta and chopped green onions in a large bowl.
- In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.
- Pour over the slaw and toss.
- Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.