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greek cabbage salad in large blue bowl

Greek Cabbage Salad

Crisp, tangy, and refreshing—this Greek Cabbage Salad blends cabbage, olives, dill, and feta in a honey-oregano dressing for a vibrant Mediterranean bite.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Greek
Servings 8 side servings

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.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used.
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

Serving: 140g | Calories: 123kcal | Carbohydrates: 6.8g | Protein: 2.2g | Fat: 10.1g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6.4g | Cholesterol: 6.2mg | Sodium: 140mg | Potassium: 78mg | Fiber: 2g | Sugar: 3.9g | Vitamin A: 764IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 0.4mg
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