This Greek Cabbage Salad is a crisp, refreshing blend of shredded cabbage, chickpeas, cucumber, briny olives, fresh herbs and creamy feta tossed in a bright, lemony Greek dressing. It’s an easy Mediterranean side ready in about 15 minutes that works well with grilled meats, seafood or as a light meal on its own.
Known in Greece as lahanosalata, this Greek Cabbage Salad is a simple, flavorful staple in many Mediterranean kitchens. It comes together from everyday ingredients and pairs beautifully with dishes like Greek lemon chicken or pan-seared salmon. The combination of crunchy cabbage and briny olives with herbs and feta gives it a satisfying texture and authentic Mediterranean flavor.
On trips to Greece, fresh salads were always a highlight, and this cabbage salad became one of our favorites to order with warm gyros or grilled meats. It’s similar in spirit to other Greek salads — like maroulosalata (a Greek lettuce salad) or Lebanese-style cabbage salads — but the sturdy shredded cabbage makes it especially crunchy and resilient, so the salad stays crisp even after dressing.
Why You’ll Love This Mediterranean Cabbage Salad
This Greek cabbage salad is quick, versatile and crowd-pleasing. Key benefits:
- Quick and simple: Uses affordable pantry staples and takes minutes to prepare.
- Flexible: Swap or add ingredients based on what you have—herbs, olives, or beans all work.
- Feed a crowd: Easy to scale up for gatherings and pairs well with many main dishes.
Ingredient Notes
For exact amounts and the full recipe, see the recipe card below.
- Cabbage: Use pre-packaged coleslaw mix or shred a head of green or red cabbage (about 14 ounces or 6–7 cups shredded).
- Chickpeas: Drain and rinse canned chickpeas; they add protein and make the salad heartier.
- Vegetables: English cucumber, green onions and red onion give freshness and bite. Sweet onion or shallot are also fine.
- Olives: Kalamata and green olives offer salty, briny flavor—use pitted and chopped olives.
- Fresh herbs: Dill and parsley are classic; add mint if you like.
- Feta: Crumbled feta gives creamy, salty richness—crumbled from a block tastes best.
- Dressing: A lemony dressing of extra virgin olive oil, red wine vinegar, lemon juice, garlic and oregano brightens the salad. Sumac or za’atar are nice optional additions.
Turn this into a full meal by adding grilled chicken, quinoa, tuna, stuffing into a wrap, or serving with hummus.
Ways to Vary This Recipe
- Protein: Add canned tuna, grilled chicken, baked salmon or shrimp to make it a main dish.
- Beans: Swap chickpeas for white beans for a creamier texture.
- Extra vegetables: Add shredded carrots, cherry tomatoes, bell peppers or pickled red onions.
- Greens: Mix in kale, arugula or spinach for more color and nutrients.
- Salty additions: Try pepperoncini, roasted peppers, sun-dried tomatoes, capers or artichokes.
- Grains: Bulgur, quinoa or farro bulk up the salad and make it more filling.
- Crunch: Toasted pine nuts, pistachios, sliced almonds or roasted chickpeas add texture.
Tip: Stir in lemon-marinated olives or sumac onions for extra tangy flavor.
Step-by-Step Instructions
Step 1 — Combine salad ingredients: In a large bowl, toss the cabbage, chickpeas, red onion, cucumber, olives, dill, parsley, green onions and crumbled feta until evenly mixed.
Step 2 — Make the dressing: Whisk together extra virgin olive oil, red wine vinegar, minced garlic, lemon juice, dried oregano, salt and pepper in a jar or small bowl.
Pro tip: If you prefer softer cabbage, sprinkle a little salt on it and let it rest to soften slightly.
Step 3 — Dress and serve: Pour the dressing over the salad and toss until everything is coated. Serve with grilled salmon, chicken, beef or enjoy by itself. If possible, chill for 30 minutes before serving so the flavors meld.
Time-saver: Use bagged pre-shredded cabbage or coleslaw mix to speed prep.
What to Serve With This Salad
- Chicken: Mediterranean chicken, chicken souvlaki, grilled thighs or yogurt-marinated chicken.
- Beef: Beef souvlaki, shawarma, kabobs or kafta kebabs.
- Seafood: Oven-baked tilapia, baked Mediterranean salmon, sheet-pan cod or sea bass.
Storage Instructions
- If you expect leftovers, store the dressing separately to keep the cabbage crisp.
- Refrigerate the salad in an airtight container for up to 3–4 days.
Recipe FAQ
Yes. Prep and store ingredients separately in the fridge, then combine and dress the salad just before serving.
Yes. Green or purple cabbage both work well; napa cabbage is also an option for a milder texture.
Swap red wine vinegar for white wine vinegar or apple cider vinegar if needed.
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Greek Cabbage Salad
Ingredients
- 1 – 14 ounce package cabbage or coleslaw mix (about 6–7 cups shredded)
- 1 – 15 ounce can chickpeas, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1/2 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 fresh parsley, chopped
- 5 green onions, chopped (white and green parts)
- 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
Instructions
- In a large bowl, combine cabbage, chickpeas, red onion, cucumber, olives, dill, parsley, green onions and feta. Toss to mix.
- Whisk together the olive oil, red wine vinegar, garlic, lemon juice, oregano, salt and pepper in a jar or small bowl.
- Pour the dressing over the salad and toss until evenly coated.
- Serve immediately with grilled meats or seafood, or chill for 30 minutes to allow flavors to meld.
Notes
- Prep ingredients ahead and store separately, then combine and dress when ready to serve.
- Store dressing separately to avoid soggy cabbage if you expect leftovers.
- Refrigerate leftovers in an airtight container for 3–4 days.
Nutrition
Nutrition information is an approximation.