Ingredients
Scale
- 6 t extra virgin olive oil
- 3 t red wine vinegar
- 1 t fresh-squeezed lemon juice
- 1 tsp. greek seasoning
- 1/2 tsp. dried thyme
- 1 medium head green cabbage, thinly sliced
- 1 cup sliced greek peperoncini
- 1 cup crumbled feta cheese
- 1 t fresh thyme leaves
- fresh-ground black pepper to taste
Instructions
- Whisk together olive oil, red wine vinegar, lemon juice, Greek seasoning, and dried thyme to create the dressing.
- Measure out 1 cup of sliced Greek peperoncini (adjust according to spice preference).
- Measure 1 cup of feta cheese.
- Wash and chop fresh thyme leaves to yield about 1 tablespoon.
- Thinly slice the green cabbage (10 cups total), using a mandoline slicer or a knife.
- Combine the desired amount of dressing with the cabbage; adjust to taste.
- Add fresh thyme and sliced peperoncini to the salad.
- Carefully mix in the crumbled feta and season with fresh-ground black pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the amount of feta cheese based on your preference.
Using fresh thyme adds more flavor compared to dried thyme.
If you prefer a milder salad, reduce the quantity of Greek peperoncini.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg