It also tastes great. Crunchy, spicy, sweet and salty--it hits pretty much all of my happy tongue spots and is the antithesis of mashed potatoes, stuffing and turkey. If you are a lover of Thanksgiving foods, then don't make this. Or at least, don't make it for Thanksgiving. If, like me, you dread the festival of beige, bland foods and yet have to do most of the cooking for it because you love people who love it, then do yourself a favor and slip this onto the sideboard. Most people will ignore it which is great because then there's MORE FOR YOU!
I plan to load my plate with this, the spicy cranberry relish that my sister introduced me to years ago that has kept me sane at every following Thanksgiving, and some roasted potatoes. This will also mean I will have plenty of room for apple pie (which is one beige food in the Thanksgiving spread of which I heartily approve).
Cabbage, feta, date salad
adapted from this recipe on Smitten Kitchen
- 1/2 of a medium head of red cabbage, sliced thin on a mandoline if possible (or use a very sharp knife)
- 1/2 C chopped Italian parsley
- juice of 1 lemon
- 2 -3 T olive oil
- 1 T pomegranate molasses
- salt and pepper
- 1 t sumac (can skip this if you don't have any, but it gives an extra sharp burst of flavor that complements the lemon)
- 1 T of Aleppo Pepper flakes (use only 1 t or less of regular old crushed red peppers. Aleppo Pepper is milder and wonderfully addictive and you can order it online pretty easily these days.)
- about a 1/2 C dates, sliced lengthwise into halves and then crosswise into thin half circles
- about 1/2 C crumbled feta
- 1 T toasted sesame seeds
In a large bowl, toss together the cabbage, parsley, lemon juice, olive oil, pomegranate molasses, sumac, salt and peppers. Taste for seasoning and adjust for how you like it. Then gently toss in the dates and feta and sprinkle with the sesame seeds. Can be left at room temp to wilt a little or popped in the fridge if you like your cabbage crunchier.