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Shredded cabbage salad in a serving bowl
A current obsession of ours is Valbreso French sheep milk cheese (no, this is not a sponsored post!). Some fetas can be too salty and harsh, but this is the perfect balance of creamy and salty. We've also embraced fish sauce as a salad dressing ingredient. 
  • Juice from 2 limes
  • 1 teaspoon soy sauce, or to taste
  • 1 teaspoon fish sauce, or to taste
  • ⅛ teaspoon salt, plus more salt to taste
  • 4 cups shredded cabbage
  • 1 to 1½ cups cooked Rancho Gordo French-Style Green Lentils, Black Caviar Lentils, or Puglia Lentils, drained 
  • ¼ cup crumbled French sheep's milk feta cheese

Serves 4

  1. To make the dressing, in a small bowl, combine the lime juice, soy sauce, fish sauce, and salt. Whisk to combine. Set aside.
  2. Place the cabbage in a serving bowl. Add the dressing and stir well to combine. Top with the lentils and feta. Taste and add more salt or seasonings, according to taste. 


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