I love cabbage for approximately 1,000 reasons. It’s cheap, nutritious, versatile, and gut-friendly. If stored properly, a cabbage can last from 3 weeks to 2 months in your fridge. Cabbage has been a staple in my house for the last decade and is the star of this recipe. It is endlessly adaptable, easily scalable for large and small groups, and can serve as a base for additional protein, a taco topping, or a side dish.
How To Use Cabbage for 10-Minute Slaw
Allrecipes / Qi Ai
One of the best hacks I’ve learned is that you don’t have to use a whole cabbage every time you make a slaw or stir-fry. Cabbage keeps extremely well in the fridge if you wrap it tightly in plastic wrap or seal it in a resealable plastic bag.
When you pull it out for its next use, just slice off any ends or leaves that have browned or curled, and you are good to go. When I make it, I often use only 1/4 of a head of cabbage, halving the recipe, since this slaw is best when eaten the day it is made.
How To Make Cabbage Slaw
While there are loads of slaw recipes out there, this one, which serves six, is simple and straightforward, using only seven ingredients you probably already have on hand.
Ingredients
- 1/2 head green cabbage, shredded
- 1/2 cup sliced scallions
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Directions
- Combine cabbage, scallions, feta cheese, olive oil, vinegar, salt, and black pepper in a large bowl; toss until well mixed.
- Set aside at room temperature for 10 minutes. Taste; adjust seasonings before serving.
Tips and Tricks for Making Cabbage Slaw
- For taco night, substitute cotija cheese for feta and add cilantro for Mexican-inspired flavors.
- For more Mediterranean vibes, add a pinch of oregano.
- Green cabbage works best for this recipe, but to switch things up, you could also use red cabbage or napa cabbage, which is slightly more tender and mild.
- Cabbage slaw can be stored in an airtight container in the refrigerator for up to 5 days, but for the ultimate crunch, it’s best to eat it the day it’s made.
