Savoy Cabbage Salad
This Savoy Cabbage Salad combines fresh, crunchy savoy cabbage with corn, peas and a creamy healthy ranch dressing.
Servings: 6 servings
Calories: 113kcal
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.
Nutrition
Serving: 1cup | Calories: 113kcal | Carbohydrates: 21g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 328mg | Fiber: 5g | Sugar: 7g