Description
This creamy savoy cabbage salad is crisp, fresh, and full of flavor with corn, peas, and a light yogurt-dill dressing. It is ready in just 20 minutes.
Ingredients
- 4 cups finely shredded savoy cabbage (about 1 pound)
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- 1 cup peas (fresh or thawed frozen)
- 1 cup plain Greek yogurt (2% or whole milk)
- 2 tablespoons water or milk (to thin if needed)
- 1 tablespoon apple cider vinegar or white wine vinegar
- ½ cup chopped fresh dill
- 1 garlic clove, grated
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped green onions (Optional Garnish)
Instructions
- Whisk together yogurt, water, vinegar, dill, garlic, onion powder, salt, and pepper in a small bowl until smooth.
- Combine shredded cabbage, corn, and peas in a large mixing bowl.
- Pour the dressing over the vegetables and toss gently with tongs until evenly coated.
- Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Garnish with green onions before serving.
Notes
- Use 2% or whole milk plain Greek yogurt for the dressing.
- Adjust water or milk amount to reach your desired dressing consistency.
- Allowing the salad to chill helps the flavors combine well.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American