Summer salads are always popular; potato salad, macaroni salad, caprese salad … they're all fab. But sometimes you just want something a little different—an escape from the ordinary fare. My family loves this Lemon Rosemary Coleslaw with Feta. It's a recipe that is easy to make, and delicious. If you have any leftovers, try them in a wrap with chicken for a fun and delicious sandwich the next day.

Ingredients

• 1 small head of cabbage, shredded
• 4 carrots, sliced into thin rounds
• 6 ounces feta cheese, crumbled
• 1 clove garlic, peeled
• 2 sprigs rosemary, stems removed
• ½ teaspoon sea salt

• 1 lemon, juiced and zested
• ¼ cup olive oil
• food processor or mortar and pestle
• airtight container
• large bowl

Instructions

1.
In a large bowl, toss together the cabbage, carrots, and feta. Set aside.
2.
Make the vinaigrette. You have 2 options for this step:

Use a mortar and pestle (recommended) - Add garlic, rosemary, sea salt, and lemon zest to the mortar (bowl). Use the pestle to mash to these to a paste. Then, add the lemon juice in a fine drizzle while simultaneously stirring and mashing. Add the olive oil in a fine drizzle, stirring and mashing during the addition.

Use a food processor – Combine the garlic, rosemary, sea salt, lemon zest, and lemon juice in the bowl of a food processor. Process until pureed. Add the olive oil in a thin stream while the processor is running.

3.
Pour the vinaigrette over the cabbage mixture. Let sit for 2 minutes.
4.
Toss the coleslaw well. Then transfer it to an airtight container and place it in the refrigerator. Chill for at least 1 hour before serving. Refrigerate any leftovers and use within 5 days.

Tips

• Looking for a more flavorful feta? Skip the pre-crumbled and instead buy a block—it may even save you a few dollars.
• Save time with the chopping of the cabbage and carrots by using the thin slicing attachment for your food processor. That will significantly speed up the cooking of this delish dish.