Cruciferous Confetti Slaw with Sunflower Seeds & Feta Dressing

I’m sending winter on it’s way with this fresh crunchy slaw. A cruciferous confetti party to celebrate the beginning of a new season. I got the idea for this salad from my neighborhood grocery store. They were giving out samples from a mixed bag of winter greens and topping it with a greek style feta dressing. It was good but I wanted to try and make it better. Mission accomplished – this dressing is the best. Chunks of salty feta with creamy crème fraîche, a bit of tang from some yogurt and bright lemony zest – much better than the bottled version. This is the kinda salad you just eat standing over the kitchen counter. I didn’t even bother putting it on a plate – just ate it straight out of the bowl. My mom says if you keep trying something that means it’s good. I kept trying bite after bite, you know – just to be sure it was good enough to share with you all.

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Ingredients for Winter Slaw

2 cups shredded green cabbage

2 cups shredded red cabbage

2 cups chopped kale

1 cup chopped broccoli stalks

1 cup shredded brussels sprouts

1 cup sunflower seeds

Ingredients for Feta Dressing

4 oz feta cheese

1/4 cup crème fraîche

1/4 cup greek yogurt or mayonnaise

3 tablespoons rice bran oil (or other neutral oil)

3 tablespoons red wine vinegar

3 tablespoons lemon juice (about half a lemon)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried dill

fresh ground pepper

Directions 

Combine all the ingredients for the dressing in a large jar with a lid and shake it up to combine. Working in batches, shred the ingredients for the slaw in your food processor or finely chop by hand. Place all the ingredients in a bowl and add the sunflower seeds. Toss with dressing and some fresh ground pepper.