Freaking fresh to death! You know it!
I’ve been madly working away on recipe testing, fun holiday content, and staying warm in the kitchen with lots of baking. Because it has been so wicked cold out the past few days. So, you know, all good things! And today I’m SO excited to share this salad, a salad that not only works well for meal prep, but would also be a baller Thanksgiving salad.
Double duty at its finest.
As a student, I am always looking for recipes to meal prep (because no one likes a soggy lunch). I have figured so many delish ideas lately, but you need a change up sometimes. I have brought this salad every Monday since the beginning of the semester and it is such a winner.
No matter what the occasion, I am always in the mood for a colorful salad, even on Thanksgiving. ESPECIALly on Thanksgiving. With all the turkey, gravy, potatoes, and rolls, something light and colorful is a must on every Thanksgiving dinner table. And you better believe I’m bringing the COLOR out on this one.
When I set out to make this, I knew I needed to keep it simple, but flavorful. There’s so much going on that I wanted the salad to be able to compliment everything.
So let’s get to it, shall we?
First, we start out with red cabbage. Now, it has not reached kale level status but, let me tell you, red cabbage is where it’s at. I thinly shred it with a knife, but you could also thinly slice it using a sprializer or a mandolin. I then marinate it with olive oil, salt, pepper, and lime juice just to soften it up. It’s almost like quick sauerkraut and it’s so baller.
Next, I add fresh herbs, chopped dates, sunflower seeds, and PLENTY of feta. Because feta is what makes this salad, in all its salty goodness. To serve it up for lunch, I love topping it with crispy tempeh or a soft boiled egg but for an appetizer feel free to keep it as is.
One of the best parts to this recipe?
You can prep this salad a few hours ahead of time to make things easier. That’s why for meal prep it is absolutely perf! Personally, I love serving the salad just after it has been tossed with the hot vinaigrette so that the salad is a little warm. But that’s just me, I love warm food. Serve the salad up whichever way you’ll enjoy it most. And enjoy that fam.
Yields 4-6 servings
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
- 3 tablespoons olive oil
- 2 tablespoons lime or lemon juice
- Salt and red pepper flakes (I used the mild Aleppo variety) to taste
- About 1/2 cup pitted medjool dates, coarsely chopped or sliced
- 4 ounces feta, crumbled into chunks
- 1 tablespoon chopped flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 2 teaspoons well-toasted sunflower seeds
Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later. Allow to sit for 10 minutes in the dressing to soften the cabbage.
Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sunflower seeds. EAT