Greek Cabbage Salad

This delicious Greek Cabbage Salad with fresh thyme, Greek Peperoncini, and creamy Feta cheese is a great low-carb salad any time of year. If you enjoy Greek flavors, I promise you’ll swoon over this salad!

PIN the Greek Cabbage Salad to try it later!

In Utah temperatures are supposed to be over 100F for the next few days, so cooling food like this 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 low-carb cabbage salad with Greek flavors.

And when we updated this recipe with new photos, we couldn’t resist adding some spicy Greek Peperoncini (pepper-own-cheeney) to up the flavor as well!

We also used some fresh oregano, but some of our taste testers weren’t wild about the strong flavor of fresh oregano, so 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. And of course I’m crazy over cabbage, and I love pretty much everything with Feta, so it’s no surprise I would be a huge fan of this cabbage salad with Feta.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• extra virgin Olive Oil (affiliate link)
• Red Wine Vinegar (affiliate link)
• fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
• Greek Seasoning (affiliate link) (see notes)
• Dried Thyme (affiliate link) (if you don’t have fresh thyme)
• green cabbage
• Sliced Peperoncini Peppers (affiliate link)
• crumbled Feta Cheese
• fresh thyme leaves, washed and chopped, or use Dried Thyme (affiliate link)
• fresh-ground black pepper to taste

What if you’re not a fan spicy Greek Peperoncini?

I realize not every Greek food lover enjoys the spicy Greek Peperoncini I used for this salad. You can definitely more or less to taste, or omit that completely if you prefer.

What if you don’t have fresh thyme for this Greek Cabbage Salad?

We liked the chopped fresh thyme in this salad, but if you don’t have that I’d use a small amount of Dried Thyme (affiliate link) mixed into the dressing. If you’re a fan of Greek oregano, you might like a bit of that along with the thyme.

Does this salad keep well in the fridge?

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.

Want more low-carb cabbage salads?

If you’re a big cabbage fan like I am, you’ll want to check out my big collection of Low-Carb and Keto Cabbage Salads!

How to make Greek Cabbage Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Whisk together olive oil, red wine vinegar, lemon juice, Greek Seasoning (affiliate link), and Dried Thyme (affiliate link) if you don’t have fresh thyme to make the dressing.
2. Measure out Sliced Peperoncini Peppers (affiliate link); 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 (affiliate ink) if needed, then pull leaves off the stems and coarsely chop.
5. Chop up 10 cups green cabbage. I used a mandoline slicer (affiliate link) 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.
9. The salad can be served right away or allowed to chill in the fridge for a few hours before serving. 

Make it a Low-Carb Meal:

Greek Cabbage Salad would be great with Herb Encrusted Grilled Salmon or Very Greek Grilled Chicken for a low-carb meal. Other delicious options to go with Greek Cabbage Salad would be Greek Salmon with Tzatziki Sauce, Greek Lamb Souvlaki or Greek Pork Chops.

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 and Mint

Continue to Content

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Yield: 8 servings

Greek Cabbage Salad

Prep Time 20 minutes

Total Time 20 minutes

This tasty Greek Cabbage Salad is a great low-carb salad any time of the year, but it's especially good when it's too hot to cook!

Ingredients

Dressing Ingredients:

• 6 T extra virgin olive oil (see notes)
• 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 cups 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

Instructions

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 (affiliate link; 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 (affiliate link) 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 (affiliate link) 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 Greek Olive Oil (affiliate link) for the salad. 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.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 150Total Fat 14gSaturated Fat 4gUnsaturated Fat 9gCholesterol 17mgSodium 564mgCarbohydrates 3gFiber 1gSugar 2gProtein 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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

Find More Recipes Like This One:
Use Salad Recipes to see all the salads on my site. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Greek Cabbage Salad was first posted in 2009. The photos were updated in 2019 and the recipe was updated again with more information in 2023.

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