Cabbage Salads are a staple of winter eating in Greece, and they should be at your house too. This one has capers, roasted red peppers and of course, feta cheese. The trick to making this salad great — as with all cabbage salads — is slicing the cabbage as thinly as possible so it soaks up all the other flavors.
In a small bowl, combine 1 pressed clove of garlic with 2 T. red wine vinegar or lemon juice.
Finely shred red cabbage, or a combination of red and green, to make 4 C. I find the best way to do this is to quarter the cabbage, remove the solid cores, and then place the quarters with one cut side down while you slice the other cut side.
Grate Carrots to make 2 C. You can also use a spiralizer or mandolin to make julienne strips.
Toss the cabbage and carrots with 2 T. capers (or chopped kalamata olives) and 4 roasted red peppers, chopped roughly.
Whisk in 1/3 C. extra virgin olive oil and 1 T. dijon mustard into the vinegar and season with salt and pepper to taste.
Toss the salad with the dressing and 1 C. loosely packed crumbled feta cheese.