Shredded cabbage salad with feta + herbs from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 87) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sheet pan frittata with roasted mushrooms + ricotta; Spiced banana brown bread; Cantaloupe with lime + salt; Grilled beef + zucchini meatballs with tahini dressing

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

  • averythingcooks on April 26, 2024

    With only green cabbage on hand, I topped this up with slivered radish & sweet red pepper + grated carrot. I scaled to roughly 1/4 & it was still tons for 2 people. My real issue was that for us, the fennel seed was a pretty overwhelming flavour but a spoonful of yogurt seemed to dull it a bit. We liked the fresh herbs (parsley, dill & chives) and the feta was a nice add-in.

  • Melissa_427 on November 25, 2021

    Incredibly delicious. I've subbed bagged cabbage mix with great success and less work for quick afternoon gatherings

  • Shelmar on September 29, 2019

    Very good but "serves 8 to 10" means 16 to 20.

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