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
- To make the dressing, in a small bowl, combine the lime juice, soy sauce, fish sauce, and salt. Whisk to combine. Set aside.
- 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.