Cabbage & Kidney Bean Salad

I love cabbage. I always have. When I was a child, my father would make his own cole slaw; although I did not like cole slaw, I would hover around while he shredded the cabbage so he would give me a chunk of the head for me to eat. It was a great treat to me!


I like cabbage cooked, fermented and, of course, fresh. So when Farmer Kim told me he had picked cabbage, I jumped on it! This cabbage and kidney bean salad was inspired by one I found on We ate it as a main dish for a refreshing lunch, but it can also be used as a side salad.


It as also time for other salads from our garden. Below is a salad based on tomatoes, cukes, thyme and parsley from the garden along with other local funds, some feta, chickpeas, and olives. Tasty!



Cabbage and Kidney Bean Salad

1/2 head of cabbage, thinly sliced (from Farmer Kim)

2 cans kidney beans, rinsed and drained

1 large red pepper, chopped

Juice of 1 lemon

1 Tbsp olive oil

1/2 tsp kosher salt

Freshly ground back pepper

1 Tbsp dried parsley or 1/4 cup fresh parsley, chopped (from the garden)

3 to 4 ounces feta cheese, crumbled


Mix together the cabbage, kidney beans, red pepper in a large bowl.


In a small bowl, mix together the lemon juice, olive oil, salt, pepper and parsley. Stir into the cabbage mixture. Add the feta and mix well. Serve and enjoy!


Makes 4 to 6 main dish servings or 8 to 10 salad servings.


One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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