Description
This Savoy Cabbage Salad combines crunchy savoy cabbage, sweet corn, peas, and a creamy yogurt ranch dressing for a light, fresh side dish.
Ingredients
Scale
- 1 lb savoy cabbage, 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 tablespoons water or milk
- 1 tablespoon vinegar
- 1/2 cup fresh dill, chopped
- 1 small garlic clove, grated
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Whisk yogurt, water or milk, vinegar, dill, garlic, onion powder, salt, and pepper in a bowl.
- Combine savoy cabbage, corn, and peas in a large bowl.
- Pour dressing over vegetables and toss gently.
- Chill and serve cold.
Notes
- Prepare vegetables up to three days ahead and add dressing before serving.
- Store leftovers in an airtight container for up to 48 hours.
- Use fresh herbs only for best flavor.
- Prep Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 113
- Sugar: 7g
- Sodium: 328mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 1g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 2mg