Ingredients:
- Juice of 1⁄2 lemon
- 1 large carrot, grated
- 1/2 cup dried cranberries
- 2 cups shredded cabbage (green or purple cabbage, or a mix)
- 1/2 cup Greek yogurt (plain)
- 1 tablespoon olive oil
- 1 teaspoon honey (optional, for a touch of sweetness)
- Salt and pepper to taste
- 1/4 cup sunflower seeds or chopped nuts (optional, for crunch)
- 2 tablespoons chopped fresh parsley or cilantro (optional, for garnish
Instructions:
- Prepare the Vegetables:
Begin by preparing your vegetables. Start with the cabbage – remove any outer leaves that might be damaged or wilted. Cut the cabbage in half, then remove the core. Use a sharp knife or mandolin to shred the cabbage into thin strips. You should have about 2 cups of shredded cabbage. If you prefer a finer texture, you can chop the cabbage a bit more after shredding it. For the carrot, use a box grater or a food processor to grate it finely. - Soak the Dried Cranberries (optional):
If you’d like to soften the dried cranberries and enhance their sweetness, you can soak them in warm water for about 5-10 minutes. This step is optional but can provide a juicier texture to the cranberries. Drain them well before adding them to the salad. - Prepare the Dressing:
In a small bowl, whisk together the juice of half a lemon with the Greek yogurt. Greek yogurt is the key ingredient that adds a creamy, tangy flavor to the dressing. If you prefer a slightly sweeter dressing, stir in 1 teaspoon of honey. Add the olive oil for richness and a subtle fruitiness. Season the dressing with salt and pepper to taste. The salt helps to balance the acidity of the lemon and the tanginess of the yogurt. - Combine the Salad Ingredients:
In a large mixing bowl, combine the shredded cabbage, grated carrot, and dried cranberries. The cabbage and carrot bring a refreshing crunch, while the cranberries add a burst of sweetness and color to the salad. - Add the Dressing:
Pour the dressing over the cabbage mixture and toss gently to coat all the ingredients. Ensure that every bit of cabbage and carrot is covered with the creamy, tangy yogurt dressing. If you like your salad extra creamy, you can add a bit more Greek yogurt or olive oil to the mixture, adjusting to your preference. - Add Optional Crunch and Garnishes:
For an extra layer of texture, sprinkle in some sunflower seeds, chopped almonds, or walnuts. These will add a satisfying crunch to the salad. If you’re a fan of fresh herbs, finely chop some parsley or cilantro and toss them into the salad. This step is optional but adds a burst of fresh flavor and color. - Let the Salad Rest:
After mixing, let the salad sit for about 10-15 minutes before serving. This resting time allows the cabbage to soften slightly and the flavors to meld together. The yogurt dressing will also absorb into the cabbage, making the salad more flavorful. - Adjust Seasoning and Serve:
Before serving, give the salad one last toss and taste it. You can adjust the seasoning by adding more salt, pepper, or lemon juice if you think it needs a bit more zing. If you find it too tangy, you can add a little more honey to balance it out. Serve the salad chilled or at room temperature. - Serve as a Side or Light Meal:
This cabbage salad pairs wonderfully with grilled meats, seafood, or roasted vegetables. It can also be served as a light main dish for a healthy lunch or dinner. The creamy texture from the Greek yogurt combined with the sweetness of the cranberries and the tanginess from the lemon creates a well-balanced and satisfying dish.
Notes and Tips:
- Cabbage Variations: You can experiment with different types of cabbage. Green cabbage is mild and crunchy, while purple cabbage adds a pop of color and a slightly peppery taste. For a more delicate flavor, try using napa cabbage.
- Greek Yogurt Substitute: If you prefer a dairy-free option, you can substitute Greek yogurt with a plant-based yogurt (such as coconut or almond yogurt) for a similar creamy texture.
- Additional Add-ins: Feel free to add some extra veggies to the salad, like thinly sliced red bell peppers, thinly sliced red onions, or shredded broccoli for added crunch and nutrition.
- Make-Ahead: This salad can be made ahead of time and stored in the fridge for up to 2 days. If you make it in advance, just give it a good toss before serving.
- Vegan Variation: For a vegan-friendly version, skip the honey and use a plant-based yogurt. You can also add some roasted chickpeas or tofu for extra protein.
Enjoy this vibrant, nutrient-packed cabbage salad as a healthy side dish or a light meal option! It’s easy to prepare, delicious, and full of fresh flavors that everyone will love.
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