Red Cabbage and Red Onion Salad with Feta
Simple Recipes Cheese Vegetables Gluten-Free Recipes Salads
For 7 months I kept making variations of this salad. Eventually I arrived at a formula that I no longer feel the need to change. This is how it stays!
Ingredients
1/4 head red cabbage (about 400-450g)
1 smaller red onion
75-100g feta cheese (goat/sheep; crumbly, not too salty)
5 thin strips of pancetta
20g sesame seeds
1/2 small bunch parsley
4 sprigs dill
8 mint leaves
2 tablespoons lemon juice
4 teaspoons honey
1 tablespoon olive oil
salt
Servings: 2
Calories: 904 calories total (calculated with 100g feta)
How to prepare red cabbage and red onion salad with feta
- Put the pancetta in a heated pan and leave it until it releases its fat and browns nicely on the first side, then turn and lightly brown the second side. Remove to paper towels to absorb the fat. When cooled, cut the strips into smaller pieces.
- Cut the red onion into scales and sprinkle with a little salt. Massage lightly to separate the slices. Let it sit for 5 minutes. Then add the lemon juice and let it marinate for another 10 minutes. Then add the olive oil and 3 teaspoons of honey and mix.
- Meanwhile, toast the sesame seeds in a pan without added fat, stirring often, until they brown nicely. Don't leave them unattended, they burn quickly. Remove to a bowl.
- Shred the red cabbage into thin strips. Sprinkle with a little salt and knead until it softens well, loses its volume and feels moist.
- Pour the marinated onion over the cabbage. Add the chopped herbs and crumbled feta. Sprinkle half of the sesame seeds. Mix everything gently and adjust salt.
- Divide the salad into 2 bowls. Add half of the crispy bacon on top of each and sprinkle the rest of the sesame seeds.
- Serve immediately plain or with boiled eggs.
Red Cabbage and Red Onion Salad with Feta
