Wednesday, September 30, 2009

Recipe for Greek Cabbage Salad with Feta and Thyme

Greek Cabbage Salad with Feta and Thyme found on
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 a new recipe 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 my mandoline 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.

Then stir the dressing into the thinly-sliced cabbage. (You may not need all the dressing, depending on how large your head of cabbage is.)

The recipe called for 5 oz. sheeps milk Feta, but when I started weighing it out on my kitchen scale, I stopped at 4 oz., 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 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.

Greek Cabbage Salad with Feta and Thyme found on KalynsKitchen.comGreek Cabbage Salad with Feta and Fresh Thyme
(Makes 4-6 servings, recipe adapted slightly from Greek Cabbage Salad at Culinate.)

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.

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South Beach Suggestions:
Cabbage is one of The World's Healthiest Foods, and Feta is a relatively low-fat cheese, so this salad is great for any phase of the South Beach Diet, or any other low-glycemic eating plan. This would be great with Herb Encrusted Grilled Salmon, Baked Swedish Meatballs, or Kalyn's Souvlaki.

Greek Cabbage Salad with Feta and Thyme found on

More Salads with Cabbage and Herbs:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Spicy Cilantro-Peanut Slaw from Kalyn's Kitchen
Spicy Mexican Slaw with Lime and Cilantro from Kalyn's Kitchen
Brown Rice Salad with Leftover Turkey, Red Cabbage, and Pecans from Kalyn's Kitchen
Napa Cabbage Slaw with Carrots and Fennel-Dijon Dressing from Kalyn's Kitchen
Cabbage Salad with Lime and Fresh Oregano from Gluten-Free Bay
Spicy Cabbage Salad from Viet World Kitchen
Greek Cabbage Salad from Mama's Taverna
Vietnamese Chicken Cabbage Salad from Wandering Chopsticks
Sweet and Spicy Cabbage Salad from Joy the Baker
Chicken Cabbage Salad with Fennel from Anne's Food
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

This interesting variation on cabbage salad where fresh thyme is a star ingredient is my entry for Weekend Herb Blogging, hosted by Marija from the beautiful blog Palachinka this week. If you'd like to enter, check the rules for Weekend Herb Blogging and who's hosting, cook something with herbs or vegetables, and send your entry by the end of the weekend.
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More to Chew On:


  1. I love this idea! Usually the only thing that I can think to do with raw cabbage is make traditional slaws or Asian salads, but I love the idea of going in a Greek direction. I must get some feta to try this out!!

  2. What an easy way to spice up cabbage. I'd imagine this would also taste really good with fresh oregano.

  3. I am not the biggest cabbage fan, but the feta cheese has enough power over me that I would totally make this (and probably love it!). Thanks for the recipe.

  4. Kalyn,

    I have a bunch of cabbage from my CSA right now (and some thyme). Perfect timing with this recipe! Thanks.

    Can't wait to see your BlogHer round up. I'm interested in hearing all the details. I signed up too late. Ugh, I have to enjoy it vicariously through all of you. Next time I won't linger with my registration. Congrats on your participation in the event. You have a lot of knowledge to share with the rest of us!


  5. Oh I wish I lived in Cali! This salad looks fresh, crunchy and delicious :)

  6. Love how you spiced up the cabbage!

  7. Hi there, I just stumbled upon your blog while looking up information on the South Beach Diet. My husband and I are just getting started, so I've been trying to find recipes and ideas for snacks that will keep us on track. Your blog is so cute, and really informative. I've added you to my blogroll and can't wait to read more! Thanks!

  8. This salad looks really refreshing and such an easy and simple way to flavor cabbage.

  9. What a fabulous refreshing salad...I love eating raw cabbage and this is going to be wonderful for the summer just starting to happen here. Thanx Kalyn xxx

  10. I'm thinking some kalamata olives would really spice it up - what do you think? Unnecessary?

  11. Glad people are liking this idea, and I'm thinking Kalamata olives would be great in this! Perfect addition!

  12. I really look forward to trying this. Thanks!

  13. Wonderful salad!

    You know, I think mandoline is one of the best tools in the kitchen :)

  14. Love the salad. especially with winter coming up cabage will be served a lot. thanks for the inspiration.

  15. Feta is now my favorite salad cheese and this cabbage and feta salad sounds good!

  16. This sounded great. A few weeks ago I could not find whole feta only crumbled at my usual store, so I bought some Cotija cheese instead. It's similar to feta, but with a south-of-the-border twist. Thinking about the cabbage garnishes that I sometimes see at Mexican restaurants, I decided to take this recipe that way too. I used Cotija instead of Feta and cilantro instead of thyme. I added some chopped tomato for color. It's terrific!

  17. You can tell I posted this when I was in California since I haven't been replying to any comments. (I do read them though!) Glad people are liking it. Love the variation with Cotija cheese and cilantro too. Of course, anything with cilantro will get my vote.

  18. i am in such a cabbage eating mood lately. nothing better than a good cabbage salad. my latest fav is red cabbage w blue cheese and walnuts. i'll post it soon!

  19. Anna, love, love the sound of that one! Will watch for it.

  20. Heeeh, I got carried away with my food processor and shredded too much cabbage. Those things are awesome. Anyways so I used your recipe. Turned out pretty good. I had to use some ricotta instead of feta and added a splash of balsamic vinaigrette (it was missing some flavor without the salty feta). Also tossed in toasted squash seeds. Sesame and cucumber would be good additions for future attempts, I think. Thanks!

  21. I made this tonight and served it alongside some mac & cheese. Simple and light, perfect for warm weather.


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