Okay, here is my sharing about making Zoe’s Kitchen coleslaw, based on your requirements:
So, I’ve been craving some good coleslaw lately, you know, the kind that’s not too creamy, not too tangy, just right. I remembered Zoe’s Kitchen, they’ve got this coleslaw that’s pretty darn good. It’s different, kind of refreshing. So I thought, why not try making it myself?
I looked up some stuff online about it, and it seemed simple enough. Mostly just shredded cabbage, some other things mixed in. I mean, how hard could it be, right?
First thing I did was go to the store and grab a head of cabbage. I picked one that looked fresh, not too big, not too small. I also grabbed some other ingredients I thought I’d need, like carrots and maybe some seasoning. I’m not a big fan of super creamy coleslaw, so I skipped the usual mayo stuff.
Getting Started
Got home, washed the cabbage, and started shredding. I don’t have one of those fancy shredder things, so I just used a knife. Took a bit longer, but hey, it’s part of the process. I kinda like chopping veggies, it’s relaxing.
I shredded the cabbage pretty fine, then did the same with a couple of carrots. I mixed them together in a big bowl. Looked pretty good already, just needed that special something, you know?
I remembered reading somewhere that Zoe’s Kitchen uses feta cheese in theirs. Now, I love feta, so I was all in for that. I crumbled some feta into the bowl, not too much, just enough to give it that salty kick.
Mixing It Up
Then came the dressing. I didn’t find an exact recipe, so I just winged it. I squeezed some lemon juice in there, added a bit of olive oil, some salt, and pepper. I also threw in a pinch of some herbs I had lying around, just to experiment a bit. I’m sure it’s not what they use but still good.
I mixed everything together, making sure the dressing coated all the veggies and the feta. I tasted it, and it was pretty good! Not exactly like Zoe’s, but close enough. It had that fresh, tangy taste, with a hint of saltiness from the feta.
The Result
- Cabbage: Perfectly shredded, gave it that classic coleslaw crunch.
- Carrots: Added a bit of sweetness and color.
- Feta: That salty kick was just what it needed.
- Dressing: My own mix, but it worked out pretty well. Tangy, a bit herby, not too heavy.
I let it sit in the fridge for a while, let the flavors get friendly with each other. I served it up with some grilled chicken later that day, and man, it was a hit! Even my picky eater kid liked it, which is saying something.
So, that’s my story of making Zoe’s Kitchen-inspired coleslaw. It wasn’t perfect, but it was fun, and it tasted pretty awesome. I’ll definitely be making it again, maybe tweaking the dressing a bit next time. Who knows, maybe I’ll even come up with my own signature coleslaw recipe someday! If you’re looking for a new take on coleslaw, give this a try. It’s easy, it’s tasty, and it’s a bit different from the usual stuff.
