Judie’s Cabbage, Feta, Walnut and Dill Salad is my new favorite way to enjoy cabbage. I happen to love cabbage salad and feel like it is an underappreciated vegetable. This cabbage salad is fresh with dill, with the crunch of walnuts and tangy, salty feta cheese. Another added plus to this recipe is that it takes only 15 minutes to make, and can be made a day in advance and stored in the refrigerator.
Community Recipes is a recurring feature where we share your recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing Kosher recipes. We are creating a positive community around food and sharing.
I met Judie through her daughter Samantha (photo of mother and daughter below), who is the president of this liberal synagogue in Paris, France. One Shabbat, Judie made this Cabbage, Feta, Walnut and Dill Salad for Kiddouch lunch and it was so delicious I asked her to share the recipe with our Jewish Food Hero Community. She said yes and one afternoon she came over to my apartment to teach me how to make this salad. These photos of her and her salad are from that afternoon together.
The story behind Judie’s Cabbage, Feta, Walnut and Dill Salad
I have a friend who lives around the corner who introduced me to a Moldovian couple named Natalia and Vladimir. They ended up living with me for 2 months a few years ago. During our time together, I learned a lot of recipes from them. This was one of the recipes that Natalia made for me once. After she left, I made it myself. I make this salad all the time now and it is a family favorite.
Judie’s best food tip:
Use lots of fresh herbs. Try to make recipes in various ways as everyone likes food in their own way.
Variations for Judie’s Cabbage, Feta, Walnut and Dill Salad
- Use red onion instead of shallots
- Add 1 diced red pepper
- Use purple cabbage or a white and purple mix
One green cabbage, shredded (approx 1kg)
2 oz (60 g) feta cheese, cut into small pieces
1/2 cup (50g) Walnuts, cut into small pieces
½ cup chopped dill (or more!)
2 shallots, diced small
2 Tbsp olive oil
3 Tbsp apple cider vinegar
1 tsp light brown sugar
½ tsp salt
Pepper to taste
Remove any tough outer leaves, especially if they are bruised, damaged, or eaten by insects. Rinse and dry the cabbage before cutting.
Cut cabbage into four and remove the core.
Use a sharp knife to cut the quarters into thinly sliced pieces and turn the long side facing towards you and cut through the width into small pieces. Alternatively, use a food processor to shred.
Place cabbage in large mixing bowl and add salt.
Massage the cabbage for 5-7 minutes – this step is important to soften the cabbage.
Add feta cheese, dill, walnuts, shallots, light brown sugar and pepper and mix well.
Add olive oil and apple cider vinegar. Mix evenly.
Taste and add more apple cider vinegar, sugar, salt and pepper to taste.
Keywords: cabbage, feta, dill, salad
More Community Recipes
Jewish Food Hero’s Community Recipes feature is a space for us all to share our favorites and hear from a variety of people in our community. This is an easy and fun way to get new meal ideas and learn about each other. Since you’ve read Rebecca’s recipe, do you feel inspired to share your Kosher recipe? Don’t forget to get in touch to share your recipe too!
Check out these other recipes from our community: