Meet your new favorite side dish: the Greek Cabbage Salad! It’s crunchy, herby, and full of Mediterranean flavor. Think of it as coleslaw’s sophisticated cousin—no mayo, just a bright olive oil dressing with lemon or red wine vinegar, honey, and oregano.
This simple salad is a staple in Greek homes and perfect for pairing with grilled veggies, tofu souvlaki, or even a simple pita lunch. It’s light yet satisfying, and thanks to cabbage’s natural crunch, it stays fresh for days.
Ingredients & Substitutions
For the Salad
- ½ large head green cabbage (or 1 small head) — Finely shredded; about 6–7 packed cups.
- ¾ cup mixed pitted olives — Halved; try kalamata and green olives for a balance of tang and salt.
- 3–4 green onions — Diced for a light onion bite.
- ½ bunch fresh dill (about ⅓ cup) — Adds freshness and a true Greek flavor.
- ½ cup crumbled feta — Use regular or light feta; even vegan feta works perfectly.
For the Dressing
- ¼ cup extra-virgin olive oil — Use your best-quality oil for rich flavor.
- 2 tbsp red wine vinegar or lemon juice — Both options add brightness; lemon gives a softer zing.
- 1 tsp dried oregano — Classic Greek seasoning.
- 1 tbsp honey — Balances the tang; optional if you prefer it more savory.
- Salt & pepper to taste
Substitution Tips:
- Swap dill for parsley or mint if needed.
- Replace feta with a vegan alternative to make it dairy-free.
- Add cherry tomatoes, cucumber, or roasted chickpeas for texture and nutrition.
Helpful Tools
- Large mixing bowl
- Small whisk or jar (for the dressing)
- Sharp knife or mandoline
- Measuring spoons and cups
- Salad tongs or spoon for tossing
How to Make This Greek Cabbage Salad Recipe
Step 1: Prep the Vegetables
Use a sharp knife or mandoline to finely shred your cabbage. The thinner the slices, the better the texture.
Halve your olives, dice the green onions, and chop the dill.
Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, vinegar (or lemon juice), oregano, honey, salt, and pepper.
For an ultra-smooth texture, blend it using an immersion blender — it emulsifies beautifully.
Step 3: Assemble the Salad
In a large mixing bowl, combine shredded cabbage, olives, onions, and dill. Pour the dressing over the mixture.
Step 4: Dress & Serve
Toss gently until everything is well coated. Sprinkle the feta over top (don’t stir too aggressively or it will crumble too much).
Serve right away or let it chill for 30 minutes — this helps the flavors meld together for an even better taste.
Tips & Tricks
- Cabbage freshness: Use crisp, cold cabbage for maximum crunch.
- Balance the flavor: Adjust honey and vinegar to your taste — more honey for sweet, more vinegar for tangy.
- Batch it smart: If meal prepping, store the dressing separately and toss right before serving.
- Add-ins: Try shredded carrots, roasted chickpeas, or cucumbers for variety.
- Make it vegan: Swap the feta for a cashew-based or tofu feta alternative.
Benefits of Greek Cabbage Salad
- Rich in fiber: Thanks to cabbage and dill, this salad supports digestion.
- Heart-healthy fats: Olive oil and olives bring Mediterranean omega-3s.
- Low in calories, high in flavor: A perfect addition to any balanced meal.
- Customizable: Vegan, vegetarian, gluten-free — it fits any lifestyle.
Frequently Asked Questions
Yes! It actually tastes better after 30 minutes in the fridge. For longer storage, keep the dressing separate until just before serving.
Once dressed, it stays crisp for up to 2 days. Undressed cabbage mix can last 3–4 days in an airtight container.
Absolutely. Just skip the feta or use a vegan feta alternative and swap honey for maple syrup or agave.
It’s a great side for grilled tofu, lentil patties, falafel, or pita wraps. It also complements Mediterranean bowls beautifully.
Yes! Red cabbage adds color and crunch. The flavor is slightly stronger but still delicious with the Greek dressing.
Greek Cabbage Salad
Ingredients
Salad
- ½ large head green cabbage (or 1 small head), finely shredded or grated about 6-7 cups shredded packed
- ¾ cups mixed pitted olives, cut in half I like a combo of kalamata and green olives
- 3-4 green onions, diced
- ½ bunch fresh dill about ⅓ cup
- ½ cup crumbled feta
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp dried oregano
- 1 tbsp honey
- salt & pepper to taste
Instructions
Prep the Vegetables
- Shred or finely slice the cabbage (a mandoline or sharp knife works well).Halve the olives, dice the scallions, and chop the dill.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, vinegar (or lemon), oregano, honey, salt, and pepper. (Or blend the dressing with an immersion blender – I prefer it blended!)
Assemble the Salad
- In a large bowl, combine cabbage, olives, scallions, and dill.
Dress & Serve
- Pour dressing over the salad and toss gently to combine. Add the crumbled feta on top.
- Serve immediately or chill for 30 minutes to allow flavors to meld. See notes about storage, and enjoy!
Notes
Notes
- Cabbage Amount: Half a large head of cabbage will yield plenty. If using a smaller head, one whole works fine.
- Honey: You don’t have to use honey if you prefer it less sweet, but it does add a lovely balance to the tangy dressing.
- Feta Options: Light feta works just as well as regular. Add more if you prefer a bolder flavor.
- Dill Substitute: Fresh dill gives the best flavor, but dried dill can be used in a pinch.
- If Pre-Dressed: The salad will stay crisp for 1–2 days once dressed. Beyond that, the cabbage softens. To extend freshness, dress only part of the salad and keep the rest undressed until serving.
- Flavor Boosts: Add cucumbers, cherry tomatoes, or roasted chickpeas for variety and extra texture.
Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice. Crisp, tangy, and refreshing—this Greek Cabbage Salad blends cabbage, olives, dill, and feta in a honey-oregano dressing for a vibrant Mediterranean bite.
Nutrition
Conclusion
This Greek Cabbage Salad is the definition of fresh simplicity — just a handful of ingredients, big flavor, and endless versatility. It’s the kind of salad that keeps you coming back for seconds (and thirds!).
Whether served as a side for a summer barbecue, a healthy lunch prep, or a quick weeknight dinner companion, it delivers that signature Mediterranean flair — bright, crisp, and balanced.
