Napa Cabbage & Feta Salad
My signature salad: finely sliced napa cabbage, creamy feta, toasted walnuts and a mustard dressing — fresh, crisp and, at 35 g of protein, a complete lunch anchor.
Nutrition per serving
Values for the chicken version. With 100 g tofu instead of chicken: approx. 26 g protein, 11 g carbs, 31 g fat, 430 kcal.
Ingredients
- Napa cabbage (finely sliced)200 g
- Feta cheese (crumbled)40 g
- Walnuts (coarsely chopped)15 g
- Red onion (thinly sliced)20 g
- Cooked chicken100 g
- Olive oil5 g
- Apple cider vinegar1 tbsp
- Dijon mustard½ tsp
- Salt, pepperto taste
How to make it
- Thinly slice the napa cabbage (knife or mandoline).
- Combine the napa cabbage, feta, walnuts and red onion.
- Whisk together the olive oil, apple cider vinegar, mustard, salt and pepper.
- Dress the salad, toss.
- Protein on top.
Freshness, calcium & micronutrients. Feta delivers calcium, walnuts omega-3 and the napa cabbage a broad range of vitamins — a good natural combination for bones and cell protection. Exactly the "food first" principle: food first, then supplement deliberately. More in the Supplement Compass →
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