Marinated Red Cabbage Date Salad
- Georgina Cahill
- May 3, 2020
- 2 min read
Updated: Sep 1, 2020
Disclosure: This post may contain affiliate links
Not a big fan of eating bowls of watery romaine for lunch and looking for a salad that’s hearty, colorful, and will actually fill you up? Then you’ve come to the right place my interweb friend. This Marinated Red Cabbage Date Salad is tangy, crunchy, and bright purple! What’s not to love?
If you need a bit more convincing, this salad is a great meal option. First off, it’s extremely easy to make. The only real “work” is massaging the dressing into the red cabbage. Also, the longer this salad sits, the better it tastes! Whenever I make this, I always look forward to day 2 or 3 since I know the flavors will have melded into sweet and savory harmony.
The bright color of this salad is an indicator of the great nutrients in it. Red cabbage is packed with vitamin C, which helps to support the immune system and acts as an antioxidant. It also contains folate and helps to form red blood cells. The dates in this salad not only give it a sweet burst, but also provide filling fiber and inflammation fighting flavonoids.
Alone, it makes a great side dish for a picnic or dinner. To bulk it up and stage it as the main course, add a protein and a nutty grain like bulgur wheat to the mix.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes 3 entre servings or about 5 side dish servings
Ingredients;
400 g - Red Cabbage - Chopped
100 g - Dates - Pitted and roughly chopped
84 - Feta Cheese - Crumbled
30 g - Almonds - Crushed or slivered
1 - Lemon - Zest and Juice
30 ml - Olive Oil
1 tbsp - Kosher Salt - Plus more to taste
1 tsp - Crushed Red Pepper Flakes - Or to taste
¼ tbsp - Black Pepper - Plus more to taste
½ tsp - Dried Oregano
2 tbsp - Chopped Fresh Dill
1 tbsp - Chopped Parsley
3 - Eggs - Hard Boiled - optional, sub protein of choice to make this a main meal*
170 g - Baby Spinach
Instructions:
In a small bowl, mix together olive oil, lemon juice and zest, kosher salt, red pepper, black pepper, and dried oregano. Stir until well combined.
In a large bowl, add red cabbage. Pour over olive oil dressing. Massage dressing into cabbage and allow to sit for at least 20 minutes*. Gently fold in chopped dill, parsley, dates, feta, and almonds.
When ready to serve, add massaged cabbage to a bed of baby spinach. Garnish with dill, parsley, and more feta cheese if desired.
Store salad in the fridge for up to 4 days without spinach. Store salad in the fridge for up to 2 days with spinach
*Notes:
The longer this salad sits, the more flavorful it becomes.
This recipe makes a great appetizer or side dish. Add boiled eggs or grilled chicken to bulk it up and make it a main meal.
Looking for that Popeye Protein Muffin Recipe? Find it here!
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