If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.
Serves 4 to 6 as a side
half purple cabbage sliced very thin
4 tablespoons olive oil
4 tablespoons lime or lemon juice
seasalt and red pepper flakes to taste
1/2 cup pitted dates, coarsely chopped or sliced
200 grams feta, crumbled into chunks
4 tablespoons chopped flat-leaf parsley
2 green shallots sliced thinly
2 teaspoons well-toasted sesame seeds
Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.
Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.