Date, feta and red cabbage salad from Smitten Kitchen by Sara Jenkins and Deb Perelman

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Accompaniments: Slow-roasted sweet potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on March 26, 2021

    We really liked this. I didn't add sesame seeds but otherwise followed the recipe. Quick and easy.

  • BeckyLeJ on November 05, 2017

    This was pretty good, I made it as a quick, easy dinner after a heavy lunch. I did opt for more dates and also skipped the sesame seeds.

  • amoule on January 28, 2017

    A friend of mine raved about this recipe, so I tried it. I made a triple recipe as part of a meal for a homeless shelter; most of the homeless women disliked it. I thought that it was good but not great.

  • louie734 on March 17, 2016

    I add lots more parsley to this because I like the herbal and color contrast. The chopped dates are the key to this unusual slaw. It keeps better if you add the feta to each serving. I've skipped the sesame seeds (or subbed pepitas) and it's still doable. 2025 update: revisiting this yummy salad, increasing the acid ratio and leaving out the feta, swapping sesame for pistachio. Parsley is added abundantly and ripped, not minced. Still love it. Served next to a marinated carrot salad, the contrast is a knockout.

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