Date, Feta and Red Cabbage Salad.

They say eating red food is good for you.
And can help you live longer.
So now you can eat it instead of wearing it.
This salad is a clever mix of sweet dates and sour lime with lots of crunch of the red cabbage.
Adulterated from smittenkitten who says “ If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.”

Serves 4 to 6 as a side or 35 models for dinner.
You need:
1 small head or half of a large one red cabbage, sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice (I use lime)
Salt and red pepper flakes to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds

•    Slip into Vuitton silk drape dress.
•    Pull on Givenchy white sandals.
•    Sock down a wine.
•    Chop up the cabbage into thin slices.
•    Chop up flat leaf parsley
•    Toast your sesame seeds.
•    Roughly chop the dates.
•    Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly.
•    Taste and add more lime juice, salt and pepper to taste.
•    Do this a few times, making sure to get this base well-seasoned because it will be hard to do it as well later.
•    Toss dressed cabbage gently with half of dates and feta.
•    Sprinkle with remaining dates, then feta.
•    Accessorise with the parsley and sesame seeds.
•    Yum.
•    NB: ‘The whole salad can sit assembled for at least an hour, if not longer in the fridge. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead.