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!

Click here to PIN 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.

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.

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

Print Recipe

Low-Carb Greek Cabbage Salad

Yield: 8 servings

Total Time: 20 minutes

Prep Time: 20 minutes

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 ©Kalyn Denny for Kalyn's Kitchen.

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.