Ever since returning from San Francisco road trip, I have been living off of cold healthy brown rice pudding for breakfast, salads for dinner and healthy iced tea (recipe coming this week) in between. I came up with this savoy cabbage salad recipe one hot night when all there was in my fridge a savoy cabbage I couldn’t just pass by at the farm stand, empty veggie drawers and a container of Greek yogurt. I’m “addicted” to savoy cabbage this summer even though I have always thought of it as “Asian food” and never tried until past Christmas.
It all worked out. Frozen peas and corn (from Costco), tender and fluffy savoy cabbage, creamy avocado and homemade Ranch dressing make this salad every adult’s summer favourite. It took 15 minutes and came out fantastic, a perfect pairing for ANY meal! The fact that you can prepare it for up to 4 days in advance, and that it stays crispy once combined with the dressing for up to 48 hours, makes this fresh cabbage salad one of the best summer salads. And if you need more salad ideas, check out my other healthy potluck recipes among which you will find healthy coleslaw recipe and coleslaw macaroni salad.
Shopping for seasonal local produce has changed for me this summer. Before I used to go to farmers market every Saturday morning, where I met a local farmer, Red Barn Produce and Plants, that has her own produce stand at the farm 3 days a week. So this year, after receiving a newsletter on Tuesday with heads up what produce will be available for sale this week, I go to the farm directly on Thursday. Makes my life so much easier as summer weekends are always full of plans.
All produce is grown in the most organic way as possible – my cabbage had caterpillars in it and dill was with aphids, which I will take over grocery store’s wax any day (nothing water and Alex can’t fix). Above is the field my savoy cabbage came from for this salad, making the concept “know where your food comes from” as meaningful as possible.
Not to mention the 3 acres of produce my kids get to tour every week and learn what potato plants look like and how cabbage grows. In the photo above, Adam is holding a sweetheart (green) cabbage we are making Ukrainian borscht with today.
How to Make Savoy Cabbage Salad
Young summer carrots have such thin and delicate skin, they do not need to be peeled but rather scraped with a paring knife and then rinsed.
It is handy to keep bags of frozen peas and corn on hand for easy salads, and bonus – kids love them. To defrost the vegetables, I soak them in hot water for a few minutes and then drain. The easiest way to make your kids eat veggies as minimum prep is involved and kids love the sweetness of peas and corn. Yes, raw peas are legit!
Savoy cabbage looks like a head of cabbage with crinkly leaves. It is much lighter and tender than traditional red or green cabbage, with more space in between the layers of leaves. All you need to do is to give savoy cabbage a quick slice with sharp chef’s knife, without feeling pressured to slice too thin or use a mandoline. Once sliced, it reminds of a gift basket stuffing.
This healthy Ranch dressing is made with 10% plain organic Greek yogurt dressing and no mayo. A generous handful of dill, a small clove of garlic, salt and pepper is ALL you need to make the most fresh and flavourful Ranch dressing. You can keep it on hand for up to a week as a veggie dip and any veggie salad dressing.
Enjoy! I brought this salad to a friends’ kids’ baseball evening game and we had a wonderful picnic with sausage hot dogs, watermelon, cherries, apricots and fireworks Oreos. Summers are awesome! Hope you are taking a full advantage of it!
Savoy Cabbage Salad
- 2 lbs (1/2 large head) savoy cabbage, finely shredded
- 3 large carrots, coarsely grated
- 2 cup peas, fresh or frozen (thawed)
- 2 cups corn, canned, cooked or frozen (thawed)
- 3 large avocados, diced
Healthy Ranch Dressing:
- In a large bowl, add savoy cabbage, carrots, peas, corn and avocado.
- In a medium bowl, whisk Healthy Ranch Dressing Ingredients, pour over vegetables and gently toss to combine. Serve cold.