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A crunchy savoy cabbage slaw mixes up thinly sliced cabbage and a tangy yogurt-mustard sauce. Don’t forget to give your cabbage a good rub—it gets way softer and soaks up all that creamy flavor.
Irresistible Ingredients
- Yogurt: Brings everything together creamy-style.
- Apple cider vinegar: Kicks in a fresh and zippy bite.
- Caraway seeds: Smells awesome and adds character.
- Mustard: Packs bold flavor.
- Fresh savoy cabbage: The heart of the dish.
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Effortless Salad Steps
- Finish things up:
- Pour the dressing over the cabbage, toss well, and let everything chill for a bit.
- Whip up the sauce:
- Stir together the yogurt, vinegar, mustard, and some spices so it gets smooth.
- Start with the cabbage:
- Cut the cabbage extra thin, salt it, and give it a nice massage.
This cabbage slaw totally proves you don’t need fancy ingredients for something to taste next level.
Tasty Tweaks
- Toss in sliced apples for extra crunch.
- Mix it with shredded carrots.
- Play around with different fresh herbs.
- Try adding toasted seeds for a bit of bite.
Storing Tips
- Pop leftovers in the fridge and they’ll last a day or two.
- Keep the creamy sauce in its own container so nothing gets soggy.
- Stir it up real good before you eat.
- Just taste it again and add some seasoning if it needs a lift.
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Quick Fixes
- If it’s too tough: Just knead it another minute or two.
- Too much salt? Add a scoop of yogurt to dial it back.
- Seems dry? Another splash of dressing helps out.
- Bitter flavors? Don’t let it soak for too long next time.
Ways to Serve
- Great alongside roasted potatoes.
- Lovely as a fresh mains all on its own.
- Makes a tasty match with fish fillets straight from the pan.
- Pairs perfectly as a side for grilled meats.
This easy cabbage slaw is a feel-good switch from regular salads. You get a big crunch and zesty creaminess every bite—delicious for lunch or as a chilled side.
Frequently Asked Questions
- → How long will this salad stay fresh in the fridge?
- Cover and chill it for a day or two. It softens as it sits, but still pretty tasty.
- → Can I slice up the cabbage in advance?
- Totally! You can cut it up the night before. Just salt and dress it right before you want to eat.
- → What’s the reason for rubbing the cabbage?
- It softens up the leaves and packs them down a bit. You’ll also get more flavor from the juices.
- → Can I swap out the savoy for another cabbage?
- For sure, white or pointed cabbage work too. You might need to massage them a bit more or less.
- → Is this salad okay for meal prep?
- You can prep everything ahead, but wait to toss it with the dressing right before eating for the crunchiest bite.