Best 2 Paiges Feta Slaw Recipes

**Paige's Feta Slaw: A Crunchy, Tangy, and Refreshing Summer Salad**

Paige's Feta Slaw is a vibrant and flavorful summer salad that combines the crispness of cabbage and carrots with the tanginess of feta cheese and a zesty dressing. This colorful dish is not only easy to make but also a delightful addition to any potluck, barbecue, or picnic. With variations such as a creamy dressing option and a gluten-free alternative, this recipe caters to diverse dietary preferences. Experience a symphony of textures and flavors as you bite into the crunchy cabbage, shredded carrots, and creamy feta cheese, all brought together by a perfectly balanced dressing. Paige's Feta Slaw is a refreshing and satisfying salad that will leave you craving more. So, let's dive into the recipes and explore the delightful flavors this dish has to offer!

Check out the recipes below so you can choose the best recipe for yourself!

ZOE'S FETA COLE SLAW

Zoe's Feta Cole Slaw image

This is a little different from most coleslaws because it is vinegar based and has feta cheese in it. I love the slaw at Zoe's so I tried to re-create it and think I came pretty close. Not sure of the exact measurements so I just estimated them on here. Great for as a side for a BBQ. The cook time includes refrigeration.

Provided by Ewalla

Categories Potluck

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 small head of cabbage, thinly sliced
1 (6 ounce) package crumbled feta
6 -7 green onions, chopped
1/4 cup red wine vinegar (I used a splash of white vinegar along with this)
1/2 cup extra virgin olive oil
salt
pepper
1 -2 teaspoon sugar

Steps:

Combine shredded cabbage, feta and chopped green onions in a large bowl.
In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.
Pour over the slaw and toss.
Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.

SPINACH AND FETA COOKED LIKE SAAG PANEER

Spinach and Feta Cooked Like Saag Paneer image

Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.

Provided by Priya Krishna

Categories cookbooks Coriander Cardamom Onion Ginger Garlic Spinach Lime Juice Chile Pepper Feta Cumin

Yield 4 servings

Number Of Ingredients 14

Ingredients

¼ cup plus 2 tablespoons ghee or olive oil, divided
2 tablespoons coriander seeds
2 green cardamom pods, or ¼ teaspoon ground cardamom (freshly ground is best)
1 small yellow onion, diced into ½ -inch pieces
1 tablespoon roughly chopped fresh ginger
1 garlic clove, minced
1 pound fresh baby spinach (10 to 12 cups)
½ tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed
1 small Indian green chile or serrano chile, roughly chopped
1 teaspoon kosher salt
6 ounces feta cheese, cut into ½-inch cubes (a little over ½ cup)
1 teaspoon cumin seeds
¼ teaspoon asafetida (optional, but really great)
¼ teaspoon red chile powder

Steps:

In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as-you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.
Serve with rice or roti.

Tips:

Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. Red cabbage will give your slaw a more vibrant color.
Shred the cabbage finely. This will help the dressing to coat the cabbage evenly.
Use a sharp knife or mandoline to slice the cabbage. This will give you clean, even slices.
Add other vegetables to your slaw. Some popular additions include carrots, celery, and onions. You can also add fruits, such as apples or pineapple.
Choose a dressing that you like. There are many different types of dressings that you can use for coleslaw, so choose one that you think will complement the other ingredients.
Let the slaw chill for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Coleslaw is a delicious and versatile side dish that can be served with a variety of meals. It's also a great way to use up leftover cabbage. With so many different variations, there's sure to be a coleslaw recipe that everyone will enjoy.