~ Kalyn's Kitchen
1/2 large head or 1 small head green cabbage, very thinly sliced
4 oz. crumbled feta
2-3 T. fresh thyme leaves
1/4 c. olive oil
3 T. red wine vinegar
pepper
Place cabbage in serving bowl. Top with feta and thyme. Whisk oil and vinegar together and use to dress salad. Season to taste with pepper. Serve immediately or place in refrigerator to wilt for a few hours.
Notes: I leave the dressing separate from the salad and let people dress their own servings so that leftovers are still crisp the next day.
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