Crunch into a fusion of Mediterranean flavors, with this Greek Cabbage Salad. This salad is a celebration of freshness and simplicity. Drizzled with a zesty olive oil and lemon dressing and seasoned with traditional Greek herbs, this salad is not just a feast for the eyes but also a refreshing and nutritious dish.
I love giving salads a Greek twist, just like my Greek Caesar Salad or my Greek Quinoa Salad. And when making my Cabbage Roll Casserole or my Cheesy Cabbage Steaks, I always have some extra leaves of cabbage to use up. Usually a coleslaw comes in two forms, traditional or creamy, but this lemon infused dressing is such a burst of freshness.
Ingredients
- Shredded Cabbage
- Shredded Carrot
- Kalamata Olives
- Fresh Dill
- Red Onion
- Feta Cheese
- Lemon Juice
- Honey
- Dijon Mustard
See recipe card for quantities.
Instructions
Start by thinly slicing some of the red onion and grating the carrot.
Shred the cabbage and place it in a large bowl with the onion and carrot.
Combine all of the dressing ingredients in a small bowl and whisk until smooth.
Add the pitted olives, fresh dill, and feta cheese to the salad and then toss the salad with the dressing.
Substitutions & Variations
- Cabbage - Red cabbage can be incorporated in this recipe. Pre-shredded cabbage from a bag works great also, in order to save time.
- Olives - Use your favorite olives for this. I prefer using pitted (or garlic stuffed) olives when placing them in a salad.
- Tomatoes - If you would want, you could add some halved cherry tomatoes to the salad.
Storage
Cabbage based salads always hold up better and do not wilt after the dressing has been added. Due to that fact, the salad can probably be served the second day, if kept in the refrigerator. If you'd like to assemble this salad in advance, I would still recommend keeping the dressing aside if you like it more crunchy.
Recipe
Greek Cabbage Salad
Ingredients
Salad Ingredients
- 5 cups Cabbage shredded
- 1 large Carrot (1 cup grated)
- ¼ large Red Onion thinly sliced
- ⅓ cup Crumbled Feta Cheese
- 12 pieces Pitted Kalamata Olives
- 2 tablespoon Fresh Dill finely chopped
Dressing Ingredients
- ¼ cup Olive Oil
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Lemon Juice
- 1 tablespoon Liquid Honey
- 1 teaspoon Dijon Mustard
- 1 teaspoon Dried Oregano
Instructions
- Place the cabbage and all of the other Salad Ingredients in a large bowl.
- In a small bowl, combine all of the Dressing Ingredients and whisk until smooth.
- Drizzle the dressing over the salad and toss to combine. Serve and enjoy!
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