Reviewed: May 5, 2012

I like the combination of flavors, except for the cabbage. It was too strong and too crunchy. I would probably make it again using a cole-slaw mix you buy in the store because my cabbage didn't break apart well. Or I would cook the shredded cabbage in a pan for about 5 minutes just to take some of the stiffness out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cara

Cooking Level: Intermediate

Reviewed: Apr. 12, 2012

This is a good recipe for an everyday meal. I will probably make again when I need to use up some cabbage. I would serve this only to family; I would not serve to guests. OK, but boring.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Mar. 26, 2012

Delicious as is but also good with blue cheese instead of feta if you like the creamy tang of that. This recipe doubles easily (and uses up more of the head of cabbage) so I always double it and have leftovers the next day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TWOCATMOMMY

Reviewed: Mar. 7, 2012

absolutely delicious! I'm starting to alter it (more beans and cabbage) for my own tastes...who whuddathunk that beans and raw cabbage would be good together!? EDIT: don't mess with it at all. It's perfect to begin with!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tammy B

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: State College, Pennsylvania, USA

Reviewed: Jan. 8, 2012

Not everyone will eat this, but I found it a great salad. Had to sub cilantro for parsley; pigeon peas for kidney beans; white onions for green. And tripled the dressing.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Nov. 28, 2011

So my sister wound up with a $12 block of feta cheese (it's a long story) and we wanted to use it up before it went bad. A simple ingredient search and this popped up. And it was awesome. We served this at Thanksgiving and wound up doubling the recipe (made 4-5 times dressing, also.) I added just a bit of red vinegar because we were running short of lemon juice, and it tastes amazing. I even took some of my sister's feta (shhh!) so I can make it again once we're out of the leftovers. A nice light salad for whatever type of dinner! I will DEFINITELY make this again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Nashville Nosher

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Sep. 7, 2011

Absolutely wonderful. This one's a keeper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lis

Reviewed: Aug. 12, 2011

I doubled the juice/oil and used garlic and herb feta. Delicious and healthy, will definitely make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Melanie

Reviewed: Jun. 28, 2011

I had to modify based on what I had on hand (don't be mad!) but this was the perfect lunch. I used napa cabbage (which I have in abundance), orange bells (my fave!) and pinto beans. Also for the vinaigrette I had to use lime. BUT....it was delicious :) I think garbanzo beans would be delicious in this, perhaps with cilantro as some others have mentioned. This was a filling, satisfying lunch that did not make me drowsy at the end of my workday!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KNBUCHANAN

Reviewed: Jun. 26, 2011

Excellent recipe. Good by itself, or added to a green salad or chef salad (with a little ranch dressing). Added 1 cup of corn kernels and 1/2 cup chopped celery.

Was this review helpful? [ YES ]
2 users found this review helpful