Low-Carb Greek Cabbage Salad

Ingredients

• 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, more or less to taste or omit completely if you prefer
• 1 cup crumbled Feta Cheese
• 1 T fresh thyme leaves, washed and chopped
• Fresh-ground black pepper to taste

Directions

1. In a small bowl, whisk the olive oil with the red wine vinegar, lemon juice, Greek Seasoning, and dried thyme, if you are not using fresh thyme, until the dressing is combined. Set out 1 cup of sliced Greek Peperoncini, or use a smaller amount if you prefer less heat. Set out 1 cup of Feta cheese, adjusting the amount to your taste.
2. If the fresh thyme needs it, rinse it and spin it dry in a salad spinner. Strip the leaves from the stems, then chop them roughly until you have about 1 tablespoon of chopped thyme leaves.
3. Prepare 10 cups of green cabbage. A mandoline works well for very thin, even shreds, though a sharp knife will do the job too.
4. Toss the cabbage with as much dressing as you like; you may decide not to use the full batch. Add the chopped fresh thyme, if using, along with the sliced peperoncini, and stir to distribute them through the cabbage. If you like that flavor, you can mix in a little chopped Greek Oregano as well.
5. Fold in the crumbled Feta gently, then finish the salad with fresh-ground black pepper.