Feta Slaw

If you read this blog regularly at all, you know I love slaw - unique slaws, that is. I'm always on the look-out for a new recipe that blends flavors that are new and exciting.

For a couple of years now, I have been eating the slaw at Zoe's and dreaming of replicating the taste!

I think I got it! A mixture of white vinegar and olive oil with a touch of sugar make the dressing sharp with undertones of sweet. Then the addition of green onions and feta send it straight to food nirvana.

Simplicity at its best!

Serve it alongside anything, or as Zoe's does, on a turkey sandwich with spicy mustard and swiss. It is a "Gruben" you will never forget!

Feta Slaw

1 head of green cabbage (or two packages (8 oz) of slaw)
5 green onions, chopped
1/2 cup extra virgin olive oil
1/4 cup distilled white vinegar
1/4 cup water
2 large cloves garlic, minced
pinch sugar
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
8 ounces feta cheese, crumbled

Shred cabbage and toss with the chopped green onions and feta in a large bowl; set aside.

In a separate bowl, slowly whisk oil into vinegar. Add water, garlic, sugar, salt, pepper and whisk until well-blended. Slowly add the dressing to the slaw, stirring and tasting as you go. NOTE: I never use all of the dressing as I like my slaw a bit on the drier side.

Cover, and refrigerate 15 minutes or longer to allow flavors to develop. Serve chilled.