Chicken Cabbage Salad with Feta

After all those cinnamon buns yesterday, I'm in severe need of "temple food", as Nigella would call it. I don't know about you, but sometimes, a tasty salad is all I can bear to make. This particular salad takes about five minutes - if you have good knife skills, or like me, a mandolin slicer. That's something I really recommend for every kitchen by the way - it helps so much!

I have a ceramic mandolin from Kyocera, and it's worth it's weight (admittedly, it's not very heavy) in gold. If you're in Sweden, you can order this from one of my favorite online stores, Eventkock.se. If you're not in Sweden, I know Williams-Sonoma carries it.

Chicken Cabbage Salad with Feta
Serves 3

300 ml (about 1 1/4 cup - no need to be exact) finely cut cabbage
1/2 large fennel, thinly sliced
1 red onion, thinly sliced
3 small carrots, thinly sliced
1/2 chicken, cooked, in small pieces
100 g feta cheese, crumbled

Dressing:
2 tbsp white wine vinegar
2 tbsp rice vinegar
2-3 tbsp olive oil
dried oregano
pinch of sea salt
pinch of ground, dried chilli peppers

Mix the dressing. Toss all the other ingredients in a large bowl - add the dressing right before serving, and toss well.

Recipe in Swedish:
Vitkålssallad med kyckling och fetaost