Creamy Savoy Cabbage Salad
A fresh and creamy salad featuring savoy cabbage, a tangy dressing, and fresh herbs, perfect for any occasion.
Ingredients
For the salad
- 1 medium savoy cabbage, finely shredded Look for fresh savoy cabbage in the produce aisle.
- ΒΌ cup fresh herbs (such as parsley, dill, or chives), finely chopped Use any combination of fresh herbs you prefer.
- 2 tablespoons poppy seeds For added crunch and flavor.
For the dressing
- 1 cup plain Greek yogurt or sour cream For a vegan option, substitute with a dairy-free alternative.
- 2 tablespoons mayonnaise Can be omitted for a lighter version.
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt and pepper, to taste Adjust according to preference.
Instructions
Preparation
- Remove any damaged outer leaves from the cabbage, then cut it into quarters and remove the core.
- Shred the cabbage finely using a sharp knife or a food processor until you have about 6 cups of shredded cabbage.
- Place the shredded cabbage into a large mixing bowl.
Make the Dressing
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, and sprinkle with salt and pepper until smooth.
Combine Ingredients
- Pour the creamy dressing over the shredded cabbage.
- Use a spatula to gently fold the cabbage into the dressing until all pieces are well coated, about 2-3 minutes.
- Add the fresh herbs and poppy seeds to the bowl, folding them in gently to combine.
- Adjust seasoning with more salt and pepper to taste.
Rest and Serve
- Let the salad sit for about 10-15 minutes to allow the flavors to meld.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
For best flavor, prepare the salad a few hours in advance. This salad is best served chilled or at room temperature. Also, can be stored for up to 3-4 days in an airtight container.