Best Red Cabbage Feta Olive Salad Recipes

RED CABBAGE SALAD WITH FETA CHEESE AND OLIVES

Red Cabbage Salad With Feta Cheese and Olives image

This is a really morish salad, rich in flavour. It is great served with just about anything! And an all time favourite of many to whom I have served it too. Also a good salad to prepare in advance - infact it's better if it is - (the 'older' it gets, the better it gets!!!!)

Provided by Karin...

Categories Low Protein

Time 15m

Yield 1 large quantity of Red Cabbage Salad, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head red cabbage, finely shredded
1 red capsicum, sliced
1/2 green capsicum, sliced
200 g sliced black olives
1 red onion, thinly sliced
spring onion, thinly sliced
200 g feta cheese, crumbled (or more according to taste)
cherry tomatoes, sliced in half
1/2 cup balsamic vinegar
1/2 cup light olive oil
1/2 teaspoon salt, to taste
1 garlic clove, crushed (optional)
1 teaspoon prepared mustard

Steps:

Combine all salad ingredients together- one or two at a time- EXCEPT the Cherry Tomatoes and toss WELL.
Combine all DRESSING ingredients together in jar or bottle and shake well, and taste.
Drizzle dressing a little at a time over salad, and toss well to coat the salad evenly.
Add the halved Cherry Tomatos last.

THE BEST RED CABBAGE SALAD

The Best Red Cabbage Salad image

This red cabbage salad is perfect for potlucks!

Provided by The Sea Salt

Categories Salad Coleslaw Recipes No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

Steps:

Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g

RED CABBAGE, FETA & OLIVE SALAD

Red Cabbage, Feta & Olive Salad image

I had to make this salad two days in a row. When I got home from work yesterday, my husband asked me where I'd hidden the leftovers from the night before because he wanted them for lunch. Well, I'd taken them with me for MY lunch -- so I made another batch last night to go with our chili. The night before that I'd served it with shredded chicken Bobbie-Q (see my recipes) over mashed potatoes. There was a bit left over last night -- and I made sure to leave it for my husband. I brought peanut butter & a cucumber for my lunch instead. sigh Anyway, if you do have any of this salad left, use it by the next day.

Provided by ThatBobbieGirl

Categories Vegetable

Time 20m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

3 cups chopped red cabbage
1/2 cup chopped onion (yellow or sweet)
1 cup diced tomatoes
1/3 cup sliced pimento stuffed olive
1/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1 clove garlic, crushed
1/4 teaspoon salt
1 dash cracked black pepper (or more)

Steps:

Combine vegetables and feta cheese in bowl large enough to allow tossing.
Combine dressing ingredients in container with tight-fitting lid.
Shake well.
Pour over salad just before serving and toss well.
Refrigerate leftovers, and use within one day.

FETA OLIVE SALAD

Feta Olive Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

Steps:

Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.