Savoy Cabbage Salad is a bright, crunchy recipe that fits perfectly into everyday cooking. This version uses thinly shredded savoy cabbage, sweet corn, and tender peas tossed in a creamy yogurt ranch dressing. It works well as a healthy side dish for weeknight dinners or casual gatherings. Because it relies on raw vegetables, the texture stays light and refreshing. If you enjoy fresh greens and a simple dressing that does not overpower the vegetables, this salad delivers reliable results every time.

Story

Savoy Cabbage Salad became a regular on my table when I wanted something crisp without lettuce. Savoy cabbage has softer leaves than green cabbage, so it works beautifully in a crunchy salad without tasting tough. I often reach for this Savoy Cabbage Salad when meals feel heavy, because it balances richer dishes with freshness. Another reason I make Savoy Cabbage Salad often is speed. Everything comes together quickly, and the flavors improve as it chills. This Savoy Cabbage Salad also fits meal prep since it keeps its texture longer than most leafy salads.

Ingredients

1 lb savoy cabbage (about 4 cups), finely shredded
2 cups corn, canned, cooked, or frozen and thawed
1 cup peas, fresh or frozen and thawed
1 cup plain yogurt or Greek yogurt (2% fat or higher)
2 tablespoons water or milk if using Greek yogurt
1 tablespoon white, white wine, or apple cider vinegar
1/2 cup fresh dill, finely chopped
1 small garlic clove, grated
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Step-by-Step Instructions

Preparing the Ingredients

Start by shredding the savoy cabbage into thin, even strips so it blends easily with the other vegetables. Drain and thaw the corn and peas completely to avoid excess moisture. Finely chop the fresh dill and grate the garlic clove so the flavors distribute evenly through the dressing.

Cooking Instructions

In a small bowl, stir together yogurt, water or milk, vinegar, dill, garlic, onion powder, salt, and black pepper until smooth. In a large bowl, combine savoy cabbage, corn, and peas. Pour the dressing over the vegetables and toss gently with tongs until everything looks evenly coated. Chill briefly, then serve cold.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid shredding the cabbage too thick, because larger pieces do not absorb dressing well. Do not use dried dill, since it changes the flavor balance. Skipping the chilling step can also reduce flavor, as the dressing needs time to settle into the vegetables.

Pro Tips for Better Flavor

For extra depth, mix savoy cabbage with a small amount of red cabbage. Use full-fat yogurt for a richer texture. If you prefer more tang, add a small splash of extra vinegar just before serving.

Serving and Storage

How to Serve

Serve this salad chilled alongside grilled chicken, roasted potatoes, or fish. It also works well as a light lunch with warm bread. The crisp texture pairs nicely with savory main dishes.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 48 hours. If making ahead, keep vegetables and dressing separate and combine shortly before serving to keep the cabbage crisp.

Conclusion

Savoy Cabbage Salad is a dependable recipe when you want something fresh, fast, and satisfying. The combination of crisp vegetables and creamy dressing keeps each bite balanced. Try it once, and it will likely earn a spot in your regular rotation.

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Frequently Asked Questions

Can I make Savoy Cabbage Salad ahead of time?

Yes, you can prepare the vegetables up to three days ahead. Keep them covered in the refrigerator and add the dressing just before serving for the best texture.

Can I use frozen vegetables?

Frozen corn and peas work well as long as they are fully thawed and drained. This keeps the dressing from becoming watery.

What can I use instead of dill?

Fresh parsley works as a substitute if dill is unavailable. Avoid dried herbs, since they change the overall flavor.