Ingredients

• 1/2 large head or 1 small head green cabbage, very thinly sliced
• 4 T extra virgin olive oil (I used Greek olive oil)
• 3 T red wine vinegar
• 4 oz. crumbled Feta Cheese (3/4 cup feta, loosely packed)
• 2 - 3 T fresh thyme leaves (other herbs such as parsley, oregano, or marjoram could be used instead of thyme)

Directions

1. Remove the core from the cabbage, then use a mandoline or sharp chef’s knife to thinly slice cabbage, chopping strips in half if desired. Put chopped cabbage into a plastic or glass bowl.

2. Whisk together the olive oil and red wine vinegar, tasting to see if you’d like a bit more oil or vinegar to suit your preference. When the ratio of oil to vinegar seems right to you, stir the dressing into the sliced cabbage. (You may not want all the dressing, depending on how large your cabbage was.)

3. Crumble feta and measure to get 3/4 cup crumbled feta, or more. Wash thyme, spin dry or dry with paper towel, then strip thyme leaves from stems until you have 2-3 T fresh thyme leaves. Add thyme and feta to cabbage mixture and gently combine.

4. Season to taste with fresh-ground black pepper. Salad can be served immediately or allowed to wilt for a few hours in the fridge before serving.

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