Greek Cabbage Salad

Name: Greek Cabbage Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 - 14 ounce packed of cabbage or coleslaw mix (about 6-7 cups of shredded cabbage); 1 -15 ounce can of chickpeas (drained and rinsed); 1/2 of a small red onion (thinly sliced); 1/2 of an english cucumber (diced); 1 cup kalamata olives (pitted and chopped); 1 cup green olives (pitted and chopped); 1/4 cup fresh dill (chopped); 1/4 cup parsley (chopped); 5 green onions (white and green parts chopped); 1/2 cup feta cheese (crumbled); 1/4 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 3 garlic cloves (minced); 1 lemon (juiced); 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper

This Greek Cabbage Salad is a fresh, crunchy mix of shredded cabbage, chickpeas, cucumber, briny olives, fresh herbs and creamy feta cheese tossed in a zesty-Greek style dressing. It is a simple Mediterranean side dish that comes together in under 15 minutes and pairs nicely with grilled meats, seafood or served on its own.

Prep15 min
Total15 min
Makes6 servings
Calories209

Ingredients

6 servings

1 - 14 ounce packed of cabbage or coleslaw mix (about 6-7 cups of shredded cabbage)
1 -15 ounce can of chickpeas (drained and rinsed)
1/2 of a small red onion (thinly sliced)
1/2 of an english cucumber (diced)
1 cup kalamata olives (pitted and chopped)
1 cup green olives (pitted and chopped)
1/4 cup fresh dill (chopped)
1/4 cup parsley (chopped)
5 green onions (white and green parts chopped)
1/2 cup feta cheese (crumbled)

For the dressing:

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
3 garlic cloves (minced)
1 lemon (juiced)
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Method

1
In a large bowl mix together the cabbage, chickpeas, red onion, cucumber, olives, dill, parsley, green onions and feta cheese and mix well.
2
In a mason jar or salad dressing container add the olive oil, red wine vinegar, garlic, lemon juice, oregano, salt and pepper and mix well.
3
Pour the dressing on the salad and toss until the cabbage slaw is coated.
4
Serve alongside your favorite grilled meats like salmon or chicken or serve on its own as a meal. If you have time I suggest refrigerating the salad for 30 minutes before serving to help the flavors meld.

Notes

You can prep the ingredients ahead of time and store them in the fridge in containers separately. Once you are ready to create the salad assemble and add the dressing once ready to serve. Store the dressing and salad separately if you know you will have leftovers. This helps so the cabbage doesn't become soggy. Refrigerate the salad for up to 3-4 days in an airtight container.