Effortless Savoy Cabbage Salad (Print Version)
# Ingredients:
→ Extra flavors
01 -
Small handful of chives, chopped to get about a quarter cup
02 -
Half a teaspoon caraway seeds (nice but not crucial)
→ For the creamy dressing
03 -
One teaspoon black pepper, fresh if you've got it
04 -
A tablespoon of medium-spicy mustard
05 -
Three tablespoons apple cider vinegar
06 -
A cup of plain, low-fat yogurt
07 -
One teaspoon sugar
→ For the cabbage
08 -
One and a half pounds savoy cabbage
09 -
One and a half teaspoons salt
# Instructions:
01 -
Grab a good handful of chopped chives and keep some aside for later. In with the rest! Mix the cabbage with the creamy dressing. Toss it all, sprinkle most of the chives in, and save a little for after. Taste for salt or extra zing. Pop it in the fridge for at least half an hour so everything really comes together.
02 -
Get a bowl and chuck in your yogurt, mustard, vinegar, sugar, pepper, and caraway seeds if you're keen. Give it all a big whisk until it's smooth.
03 -
Cut away any rough or sad looking outer bits, then rinse your cabbage. Chop out the hard core after quartering it up. Grab a knife and shred the leaves as thin as you can. Sprinkle on the salt and scrunch it all up with your hands for a couple minutes so it gets less tough.
# Notes:
01 -
When you rub salt into cabbage, it turns it from tough to juicy and soft because it breaks things down. It makes it yummier too.