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Kalyn's Kitchen

Low-Carb Greek Cabbage Salad

This delicious Low-Carb Greek Cabbage Salad is a great idea when it’s just too hot to cook, and this tasty salad has fresh thyme, Greek Peperoncini, and plenty of creamy Feta cheese. Use the Salads Index to find more tasty salads like this one!

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Top Photo Low-Carb Greek Cabbage Salad

In Utah temperatures are supposed to be over 100F for the next few days, so cooling food like this Low-Carb Greek Cabbage Salad really sounds good! Not only does the salad have plenty of creamy Feta cheese to add flavor, but absolutely no cooking is involved in this tasty cabbage salad with Greek flavors. And when we updated this recipe with new photos, we couldn’t resist adding some spicy Greek Peperoncini to up the flavor as well!

Of course I’m crazy over low-carb cabbage salads, and I love everything with Feta, so it’s no surprise I would be a huge fan of this salad.

When we updated the photos we also used some fresh oregano, but a few of our taste testers weren’t wild about the strong flavor of fresh oregano. I’m giving you the original version with only fresh thyme, but if you’re an oregano fan go ahead and use a tiny bit of chopped fresh oregano as well. We used fresh thyme from the herb garden, but if you don’t have any of that I’d use some dried thyme mixed into the dressing.

Process Photos for Low-Carb Greek Cabbage Salad

How to Make Low-Carb Greek Cabbage Salad:

(This is just a summary of the steps in the photo; scroll down for complete recipe.)

  1. Whisk together olive oil, red wine vinegar, lemon juice, Greek Seasoning, and dried thyme (if you don’t have fresh thyme) to make the dressing.
  2. Measure out sliced Greek Peperoncini (use less if you’re not a fan of spicy flavors).
  3. Measure out Feta cheese (more or less to taste).
  4. Wash fresh thyme in a salad spinner if needed, then pull leaves off the stems and coarsely chop.
  5. Chop up 10 cups green cabbage. I used a mandoline slicer to get nice thin slices of cabbage, but you can certainly use a knife. 
  6. Mix desired amount of dressing into the cabbage. (You may not want all the dressing.)
  7. Stir in chopped fresh thyme and sliced peperoncini. (You can add a little chopped Greek Oregano too if you like that flavor.)
  8. Gently stir in the crumbled Feta and season salad with fresh-ground black pepper.

Close-up-photo for Low-Carb Greek Cabbage Salad.

The salad can be served right away or allowed to chill in the fridge for a few hours before serving. This salad doesn’t keep especially well so if this is more than you’ll use at one time I would cut the recipe in half, or only add dressing, peperoncini, herbs, and Feta to the amount of cabbage you’ll be eating and store ingredients separately to mix and enjoy another day.

Make it a Low-Carb Meal:

Low-Carb Greek Cabbage Salad would be great with Herb Encrusted Grilled Salmon or Very Greek Grilled Chicken for a low-carb meal.

More Favorite Salad Recipes with Cabbage:

Spicy Cilantro-Peanut Slaw
Spicy Mexican Slaw with Lime and Cilantro
Puerto Rican Spicy Cabbage Salad
Kalyn’s Low-Carb Coleslaw
Moroccan Cabbage Slaw with Carrots, Cumin, Lemon, and Mint

Low-Carb Greek Cabbage Salad

This tasty Greek Cabbage Salad is a great low-carb salad any time of the year.

Ingredients:

Dressing Ingredients:

  • 6 T extra virgin olive oil (I used Greek olive oil)
  • 3 T red wine vinegar
  • 1 T fresh-squeezed lemon juice (see notes)
  • 1 tsp. Greek Seasoning (see notes)
  • 1/2 tsp. dried thyme (if you don’t have fresh thyme)

Salad Ingredients:

  • 1 medium head green cabbage, thinly sliced (about 10 cup sliced cabbage)
  • 1 cup sliced Greek Peperoncini, more or less to taste or omit completely if you prefer
  • 1 cup crumbled Feta Cheese (more or less to taste)
  • 1 T fresh thyme leaves, washed and chopped
  • fresh-ground black pepper to taste

Directions:

  1. Whisk together olive oil, red wine vinegar, lemon juice, Greek Seasoning, and dried thyme (if you don’t have fresh thyme) to make the dressing.
  2. Measure out 1 cup of sliced Greek Peperoncini (use less if you’re not a fan of spicy flavors).
  3. Measure out 1 cup of Feta cheese (more or less to taste).
  4. Wash fresh thyme in a salad spinner if needed, then pull leaves off the stems and coarsely chop to get about 1 tablespoon of chopped thyme leaves.
  5. Chop up 10 cups green cabbage. I used a mandoline slicer to get nice thin slices of cabbage, but you can certainly use a knife. 
  6. Mix desired amount of dressing into the cabbage. (You may not want all the dressing.)
  7. Stir in chopped fresh thyme (if using) and sliced peperoncini. (You can add a little chopped Greek Oregano too if you like that flavor.)
  8. Gently stir in the crumbled Feta and season salad with fresh-ground black pepper.

Notes:

I used my fresh-frozen lemon juice for this recipe. Most stores will have Greek Seasoning, but you can buy it at Amazon.com if you don’t find it in your store. (affiliate link)

This recipe adapted slightly from a Greek Cabbage Salad that is no longer online.

All images and text ©

Thumbnail photo for Low-Carb Greek Cabbage Salad

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Greek Cabbage Salad is great for any phase of the South Beach Diet, or any other low-glycemic or low-carb eating plan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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26 comments on “Low-Carb Greek Cabbage Salad”

  1. Cabbage salad is popular in Greece when cabbages are in season. When we make it at home I usually add crumbled feta cheese but I love how you incorporated it into the salad right away!

  2. Pingback: Instant Pot Low-Carb Greek Chicken Tacos – Organic foods for heath

  3. I made this tonight and served it alongside some mac & cheese. Simple and light, perfect for warm weather.

  4. Heeeh, I got carried away with my food processor and shredded too much cabbage. Those things are awesome. Anyways so I used your recipe. Turned out pretty good. I had to use some ricotta instead of feta and added a splash of balsamic vinaigrette (it was missing some flavor without the salty feta). Also tossed in toasted squash seeds. Sesame and cucumber would be good additions for future attempts, I think. Thanks!

  5. Anna, love, love the sound of that one! Will watch for it.

  6. i am in such a cabbage eating mood lately. nothing better than a good cabbage salad. my latest fav is red cabbage w blue cheese and walnuts. i'll post it soon!

  7. You can tell I posted this when I was in California since I haven't been replying to any comments. (I do read them though!) Glad people are liking it. Love the variation with Cotija cheese and cilantro too. Of course, anything with cilantro will get my vote.

  8. This sounded great. A few weeks ago I could not find whole feta only crumbled at my usual store, so I bought some Cotija cheese instead. It's similar to feta, but with a south-of-the-border twist. Thinking about the cabbage garnishes that I sometimes see at Mexican restaurants, I decided to take this recipe that way too. I used Cotija instead of Feta and cilantro instead of thyme. I added some chopped tomato for color. It's terrific!

  9. Feta is now my favorite salad cheese and this cabbage and feta salad sounds good!

  10. Love the salad. especially with winter coming up cabage will be served a lot. thanks for the inspiration.

  11. Wonderful salad!

    You know, I think mandoline is one of the best tools in the kitchen 🙂

  12. I really look forward to trying this. Thanks!

  13. Glad people are liking this idea, and I'm thinking Kalamata olives would be great in this! Perfect addition!

  14. I'm thinking some kalamata olives would really spice it up – what do you think? Unnecessary?

  15. What a fabulous refreshing salad…I love eating raw cabbage and this is going to be wonderful for the summer just starting to happen here. Thanx Kalyn xxx

  16. This salad looks really refreshing and such an easy and simple way to flavor cabbage.

  17. Hi there, I just stumbled upon your blog while looking up information on the South Beach Diet. My husband and I are just getting started, so I've been trying to find recipes and ideas for snacks that will keep us on track. Your blog is so cute, and really informative. I've added you to my blogroll and can't wait to read more! Thanks!

  18. Love how you spiced up the cabbage!

  19. Oh I wish I lived in Cali! This salad looks fresh, crunchy and delicious 🙂

  20. Kalyn,

    I have a bunch of cabbage from my CSA right now (and some thyme). Perfect timing with this recipe! Thanks.

    Can't wait to see your BlogHer round up. I'm interested in hearing all the details. I signed up too late. Ugh, I have to enjoy it vicariously through all of you. Next time I won't linger with my registration. Congrats on your participation in the event. You have a lot of knowledge to share with the rest of us!

    Melissa

  21. I am not the biggest cabbage fan, but the feta cheese has enough power over me that I would totally make this (and probably love it!). Thanks for the recipe.

  22. What an easy way to spice up cabbage. I'd imagine this would also taste really good with fresh oregano.

  23. I love this idea! Usually the only thing that I can think to do with raw cabbage is make traditional slaws or Asian salads, but I love the idea of going in a Greek direction. I must get some feta to try this out!!

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