This Savoy Cabbage Salad combines fresh, crunchy savoy cabbage with corn, peas and a creamy healthy ranch dressing.
If you love salads with cabbage, also try my favorite 5 minute easy coleslaw, Asian salad and this healthy coleslaw.
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Some of my favorite salads have come from an almost empty fridge and a bit of imagination just like this creamy savoy cabbage salad.
Savoy cabbage slaw takes just minutes to prepare and is filled with the fresh flavors of peas and sweet corn, crunchy texture from the cabbage, and a creamy dressing that is surprisingly healthy packed with fresh dill.
It came out light, creamy and healthy!
Though, if you’re looking for a slaw minus the creamy element, then check out recipes for a mango slaw, vinegar based coleslaw, Ukrainian dill coleslaw, and peanut slaw!
Ingredients for Savoy Cabbage Salad
- Savoy cabbage: Savoy should be available in more grocery stores and the local farmer’s markets June-August. You can even create this savoy cabbage salad with a combination of savoy and red cabbage for extra color and flavor.
- Corn: You can use canned corn, cooked corn, or even frozen corn. I love how the corn adds sweetness to the dish that complements the peas and cabbage wonderfully.
- Peas: Fresh or frozen peas. I wouldn’t recommend canned peas.
- Yogurt: You can use either plain yogurt or Greek yogurt with 2%+ fat. If you use Greek yogurt, you’ll need an extra couple of tablespoons of water or milk to thin it out.
- Vinegar: You can use white vinegar, white wine vinegar, or even apple cider vinegar.
- Herbs and spices: I use a combination of fresh dill, onion powder, one small grated garlic clove, salt and pepper.
How to Make Savoy Cabbage Salad
All you need to prepare this savoy cabbage salad is just three simple steps and a few minutes of your time.
Shred the savoy cabbage: First, cut the head of the savoy cabbage in half. Then working on one half at a time, start slicing the edge of the head into thin strips with a sharp knife or use a mandoline.
Don’t feel too much pressure to slice super thin as the savoy cabbage is much easier to shred than regular cabbage and more tender to eat.
Prepare the healthy ranch dressing: In a small bowl, combine the yogurt, vinegar, dill, garlic, onion powder, and salt and pepper. Mix well and then set aside.
Assemble the savoy cabbage salad: Add the cabbage, corn and peas to a large bowl and pour the dressing over it. Gently toss with tongs to combine.
Allow savoy cabbage slaw to marinate: Once prepared, allow the salad to marinate in the fridge for a couple of hours for the ultimate delicious side dish. During that time, the cabbage will slightly soften and the flavors will meld and marinate.
Tips for Best Results and Variations
Here are my top tips for the best savoy cabbage salad and fun additions.
- For the creamier sauce: You can add 1-2 tablespoons of mayonnaise to the ranch dressing for a creamier sauce.
- Keep a little sauce to the side: If you plan on making savoy cabbage salad to serve over several days, it can be a good idea to keep a little of the dressing stored separately to mix into the dish just before serving.
- Please don’t use dried dill: If you need to substitute fresh dill, then go for fresh parsley instead. You can also reduce the amount of fresh herbs to 1/4 cup, if preferred. I also used green onions to garnish.
- Add vegetables: If you want to make this salad into even more of a savoy cabbage slaw, you could include grated carrot and thinly sliced red onion or white onion.
- Turn it into Thai savoy cabbage slaw: Change the dressing to contain cilantro instead of dill and add a little lime juice instead of the vinegar. You could also add some thinly sliced chilies and peanuts.
- Other additions: Feel free to experiment with adding crumbled feta cheese, finely diced bell pepper, tomatoes, avocado, or even sweet ingredients like raisins, apple, or mandarin oranges.
What to Serve Savoy Cabbage Salad With?
You can serve this savoy cabbage salad in similar ways to any slaw, including pairing with fish and other seafood, burgers, and more. Here are just a few suggestions of dishes to pair it with.
- Fish: You can use savoy cabbage slaw in place of your usual slaw in fish tacos recipe, on top of salmon burgers, or alongside grilled cedar plank salmon.
- Other seafood: This makes for a great pairing with shrimp skewers on the grill or shrimp tacos.
- Chicken: This salad is neutral enough to pair with Cajun chicken, baked BBQ chicken and lemon pepper chicken.
- Other meats: Serve with other meaty dishes like Instant Pot ribs.
- At picnics: Alongside all your favorites. I once took it to a friends’ kids baseball game, and we spread out a blanket and had a picnic with hot dogs, this savoy cabbage salad, watermelon, and other fruits. All in the warm summer evening sun.
FAQs
Savoy cabbage looks like a green cabbage but with super crinkly leaves. Unlike green cabbage, it is lighter and more tender (perfect for eating raw) yet it’s still packed with the amazing cancer-fighting properties of other cabbage varieties. It also contains a high level of vitamin C.
Yes. You can also use red cabbage or green cabbage instead.
No. Cabbage is one of those ingredients that doesn’t freeze well as it will impact the texture of the veggie and become mushy and unpleasant.
You can prepare savoy cabbage salad for up to 3 days ahead, if you refrigerate vegetables covered in a bowl and add dressing before serving.
Refrigerate dressed salad in an airtight container for up to 48 hours.
More Healthy Creamy Salad Recipes
If you enjoy this creamy savoy cabbage salad then you might like some of the below salads that have a creamy sauce!
- Healthy broccoli salad
- Mexican street corn salad
- Healthy egg salad
- Creamy cucumber salad
- Mexican street corn salad
You may also enjoy browsing through my entire collection of healthy salad recipes for more inspiration!
Savoy Cabbage Salad
Ingredients
For the Salad:
For the Ranch Dressing:
- 1 cup plain regular or Greek yogurt 2+% fat
- 2 tbsp water or milk if using Greek yogurt
- 1 tbsp white, white wine or apple cider vinegar
- 1/2 cup fresh dill finely chopped
- 1 small garlic clove grated
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp Ground black pepper
Instructions
- In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
- In a large bowl, add savoy cabbage, corn and peas.
- Pour dressing over vegetables, gently toss with tongs until combined.
- Best served cold.
Notes
- Make ahead: You can prepare savoy cabbage salad for up to 3 days ahead, if you refrigerate vegetables covered in a bowl and add dressing before serving.
- Store: Refrigerate dressed salad in an airtight container for up to 48 hours.
- Savoy Cabbage: You can even create this salad with a combination of savoy and red cabbage for extra color and flavor.
- Corn: You can use canned, cooked, or even frozen (and thawed) corn.
- Peas: Once again, feel free to use fresh or frozen. I wouldn’t recommend canned.
- Yogurt: You can use either plain natural yogurt or Greek yogurt (2%+ fat). If you use Greek yogurt, you’ll need an extra couple of tablespoons of water or milk to thin it a little.
- Vinegar: You can use white vinegar, white wine vinegar, or even apple cider vinegar.
- Herbs and spices: Do not use dried dill. If you need to substitute the dill, then go for parsley instead. Green onion can be used for garnish.
Excellent! Made it almost exactly as posted, except substituted leftover grilled corn, sliced snap peas from the garden, and lots of dried dill instead of fresh cause I didn’t want to run to the store. Great recipe Olena, I will make it again.
Thanks for the positive feedback Matt!
I didn’t have carrots but the salad was still absolutely yummy!! A hit at home, even kids love it.
Question: what if you beat the avocado into the yogurt like a dressing would the avocado stay fresher?
Avocado might turn brown, not sure when but you can try.
Had to adapt the recipe, but it was still really good! I had to omit the carrots and peas, and substituted basil (only fresh herb I had on hand) for the the dill. Still delicious! I also used plain non-dairy yogurt, so it was vegan. Thanks for the recipe!
You are welcome Kim!
This looks so good, I’m going to try it today. Went to the store to buy Savoy cabbage, buttermilk etc.
I didn’t think eating thawed frozen vegetables in this manner was safe? ? Can you comment on that?
Hi Tina. Why wouldn’t it be?! Frozen vegetables are frozen raw vegetables. Peas and corn do not have to be cooked for eating. You can flash boil them for a minute if it makes you feel safer. Enjoy the salad!:) I love savoy for its soft texture, we just ate it this week.
Took this to a potluck . Brought home an empty bowl! Everyone loved it and asked for the recipe. I added just a touch of vinegar to give the dressing some zip. This is a keeper!
That is so amazing to hear! Glad everyone enjoyed my recipe!
Love IT- refreshing easy and healthy!
Does the avocado stay fresh when made ahead of time?
Unfortunately not. You would have to add it right before serving. Or you could chop it up to 5-6 hours before but squeeze with lime or lemon juice. P.S. I’m sorry for late reply. I thought I had replied on my phone…
This was so delicious and each bite very refreshing! I added a little red cabbage just for a pop of color. The whole family loved it. Thank You for sharing this recipe with us!
Really loved this!
Savoy cabbage was so tender. Loved the dressing!