Cruciferous Confetti Slaw with Sunflower Seeds & Feta Dressing

Winter 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.

Winter Slaw with Sunflower Seeds & Feta Dressing

[wooslider slide_page=”winter-slaw” slider_type=”slides” limit=”3″ thumbnails=”true”]

Winter Slaw with Sunflower Seeds & Feta Dressing Winter Slaw with Sunflower Seeds & Feta Dressing Winter Slaw with Sunflower Seeds & Feta Dressing


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



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.



6 Responses to “Cruciferous Confetti Slaw with Sunflower Seeds & Feta Dressing”

  1. Julie

    I prepped this recipe last night and tossed everything together with the dressing tonight. What a beautiful dish! My family enjoyed it. I added honey to the dressing to cut the tart a bit (there’s a kid I need to consider). Next time I plan to be sure to use salted, roasted sunflower seeds instead of raw and I plan to toss in a cup of dried fruit…maybe cranberries for the color. Thanks for the inspiration! I’ve divided the leftovers among some mason jars so I can enjoy the salad for lunch this week.

    • Grace @ Earthy Feast

      Thank you so much for your comment Julie! Your addition of honey to the dressing sounds delicious – as well as the cranberries! I will have to make this again and try your suggestions. I’m glad you enjoyed it!

  2. Dishing Up The Dirt

    what a lovely dish my dear!!! Everything I love in one giant bowl. The dressing sounds fantastic!


Leave a Reply

  • (will not be published)