When this giant head of Nappa Cabbage appeared in my bushel today, I remembered the yummy marinated slaw I had for lunch one day last week at Zoe's Kitchen in the Heights. This is my take on that slaw. Lots of the crisp, mild, shredded cabbage tossed with scallions, feta and a Greek vinaigrette. Simple Saturday lunch, coming right up.
I made a simple Greek Vinaigrette. Put everything in a jar and gave it a good shake.
Combine the cabbage, feta and scallions in a salad bowl, and toss with the vinaigrette.
marinated greek slaw
6 cups shredded Nappa Cabbage
1 bunch green scallions, chopped
1 cup crumbled feta
Combine the cabbage, scallion and feta in a large salad bowl. Toss with vinaigrette. Eat it up!