Greek Cabbage Salad Recipe

Introduction

This Greek Cabbage Salad is a refreshing and tangy dish perfect for a light lunch or a side to your favorite Mediterranean meals. It combines crisp cabbage with briny olives, tangy feta, and fresh dill for a vibrant flavor experience.

Ingredients

• 1 small-medium green cabbage, shredded (about 6-8 cups shredded)
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup finely chopped black olives
• 1/4 cup finely chopped green olives
• 6 green onions, chopped thin
• 1/2 cup crumbled feta cheese
• 1/3 cup chopped fresh dill
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano

Instructions

1. Step 1: In a large bowl, add the shredded cabbage and sprinkle the salt over it. Use your hands to massage the cabbage with the salt for a few minutes. This helps to slightly soften the cabbage and bring out its flavor.
2. Step 2: Add the pepper, black and green olives, chopped green onions, crumbled feta cheese, fresh dill, olive oil, red wine vinegar, and dried oregano to the cabbage. Toss everything well to combine evenly.
3. Step 3: Serve immediately or chill for a bit to let the flavors meld. Enjoy your crisp and flavorful Greek Cabbage Salad!

Tips & Variations

• For extra crunch, add some toasted pine nuts or walnuts just before serving.
• If fresh dill isn’t available, substitute with 1 tablespoon dried dill or fresh parsley for a different twist.
• Adjust the vinegar amount to your taste if you prefer a more or less tangy salad.
• To make it vegan, omit the feta cheese or use a plant-based feta alternative.

Storage

Store the salad covered in the refrigerator for up to 2 days. The cabbage will soften further as it sits, which some people enjoy. Toss the salad again before serving. It is best eaten fresh but can be refrigerated in an airtight container and served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours ahead or the day before. Keep it refrigerated in an airtight container, but note that the cabbage will become softer over time.

What can I substitute if I don’t have red wine vinegar?

You can use white wine vinegar, apple cider vinegar, or lemon juice as a substitute for red wine vinegar. Each will give a slightly different but pleasant acidity to the salad.

Greek Cabbage Salad Recipe

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4.6 from 101 reviews

A refreshing and tangy Greek Cabbage Salad featuring shredded cabbage tossed with briny olives, crumbled feta cheese, fresh dill, and a zesty red wine vinegar dressing. This crisp salad is easy to prepare, making it a perfect side dish for Mediterranean meals or a light, healthy snack.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Base

• 1 small-medium green cabbage, shredded (about 6–8 cups shredded)
• 1 tsp salt
• 1/2 tsp pepper

Add-ins

• 1/4 cup finely chopped black olives
• 1/4 cup finely chopped green olives
• 6 green onions, chopped thin
• 1/2 cup crumbled feta cheese
• 1/3 cup chopped fresh dill

Dressing

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano

Instructions

1. Massage the cabbage: Place the shredded cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Using your hands, massage the cabbage for several minutes until it softens slightly. This step helps to break down the cabbage for a tender texture while retaining crunch.
2. Add remaining ingredients: To the massaged cabbage, add 1/2 teaspoon pepper, chopped black and green olives, chopped green onions, crumbled feta cheese, fresh dill, olive oil, red wine vinegar, and dried oregano. Toss everything thoroughly to combine and evenly coat the salad with the dressing.
3. Serve and enjoy: Once tossed, the salad is ready to serve immediately. It can also be chilled briefly for enhanced flavors. Enjoy as a refreshing side dish to your favorite Mediterranean or grilled meals.

Notes

• For a softer salad, let it rest in the refrigerator for 30 minutes before serving.
• Use fresh dill for best flavor; substitute with dried dill if necessary but use less (about 1 tablespoon).
• Adjust the amount of vinegar and olive oil to taste for a more tangy or oily dressing.
• This salad keeps well and can be refrigerated for up to 2 days, but is best enjoyed fresh for optimal crunch.
• For added texture, consider topping with toasted pine nuts or sunflower seeds.

Keywords: Greek cabbage salad, shredded cabbage salad, feta cheese salad, olive salad, Mediterranean salad, no-cook salad