Greek Cabbage Salad with Feta and Thyme
This delicious Greek Cabbage Salad with Feta and Thyme is a great low-carb salad any time of year, and this tasty cabbage salad is also gluten-free and South Beach Diet Phase One. Use the Salads Index to find more tasty salads like this one!
I’m home from California where I had a wonderful time at the BlogHer Food Conference, enjoyed many lunches and dinners with fellow bloggers, and spent a few days visiting my stepsisters who live in California. I’ll be writing more about the conference (and those lunches and dinners!) but first here’s some Greek Cabbage Salad with Feta and Thyme for all the readers who don’t really care about blogging conferences.
I’m crazy over cabbage, and love everything with Feta, so when I saw this recipe for Greek Cabbage Salad on Culinate, there was no doubt that I’d be giving it a try. I loved this interesting new take on cabbage salad, which I only adapted the tiniest bit from the original recipe. If you don’t have fresh thyme, I think there are some other herbs that would work here, but I wouldn’t use dried thyme.
Start with 1/2 large head of cabbage or a small head of cabbage. I used a mandoline slicer to get nice thin slices of cabbage, but you can certainly use a knife. The recipe didn’t specify this, but I whisked the olive oil and red wine vinegar together to get the flavors blended. I used 4 oz. of Feta, which was about 3/4 cup crumbled Feta, and I used my favorite Feta cheese. Obviously, add more Feta if you’d like!
Stir the dressing into the thinly-sliced cabbage. (You may not need all the dressing, depending on how large your head of cabbage is.) Stir the crumbled feta and fresh thyme leaves into the cabbage mixture, season with salt and fresh ground black pepper, and serve. The salad can be served right away or allowed to wilt in the fridge for a few hours before servings.
More Salads with Cabbage and Herbs:
Greek Cabbage Salad with Feta and Thyme
This tasty Greek Cabbage Salad with Feta and Thyme is a great low-carb salad any time of the year.
- 1/2 large head or 1 small head green cabbage, very thinly sliced
- 4 T extra virgin olive oil (I used Greek olive oil)
- 3 T red wine vinegar
- 4 oz. crumbled Feta Cheese (3/4 cup feta, loosely packed)
- 2 – 3 T fresh thyme leaves (other herbs such as parsley, oregano, or marjoram could be used instead of thyme)
- Remove the core from the cabbage, then use a mandoline or sharp chef’s knife to thinly slice cabbage, chopping strips in half if desired.
- Put chopped cabbage into a plastic or glass bowl.
- Whisk together the olive oil and red wine vinegar, tasting to see if you’d like a bit more oil or vinegar to suit your preference.
- When the ratio of oil to vinegar seems right to you, stir the dressing into the sliced cabbage. (You may not want all the dressing, depending on how large your cabbage was.)
- Crumble feta and measure to get 3/4 cup crumbled feta, or more.
- Wash thyme, spin dry or dry with paper towel, then strip thyme leaves from stems until you have 2-3 T fresh thyme leaves.
- Add thyme and feta to cabbage mixture and gently combine.
- Season to taste with fresh-ground black pepper.
- Salad can be served immediately or allowed to wilt for a few hours in the fridge before serving.
- I liked this salad best when it was served within 30 minutes of combining ingredients because I like the crunch of cabbage, but it still tasted pretty good even after being refrigerated overnight.
This recipe adapted slightly from Greek Cabbage Salad at Culinate.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Cabbage Salad with Feta and Thyme is great for any phase of the South Beach Diet, or any other low-glycemic or low-carb eating plan.
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