I don’t think I have ever made a salad without trying to use up odds and ends in the refrigerator and pantry. Today is no different. I am calling this a Cabbage Garden Salad but I could have called it “Kitchen Sink” or “Clean out the Crisper Drawer” salad. Garden salad sounded best to me so we are going with that. This dressing is thick so start with cabbage or kale, something substantial then use any vegetables you have; peas, cucumbers, turnips, broccoli, any fresh greens, peppers, any herbs; chop them up and throw in! The real star here is the dressing, we’ll get to that in a minute.
Here is what vegetables I had.
Shred the cabbage and chop up the other vegetables and herbs. I really like using a mandolin but if you don’t have one or like to use it just chop everything up.
Arrange everything in a serving bowl and make the dressing.
I saw this yogurt based ‘Sunny Honey Mustard‘ dressing and had to try it on a cabbage salad. It’s tangy and delicious and is assertive enough to stand up to this hearty salad. To make it you’ll need;
- ½ cup plain Greek yogurt (any % fat will do)
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 3 to 4 tablespoons honey, to taste
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar or more lemon juice
- 1 clove garlic, pressed or minced
- ½ teaspoon fine sea salt
- In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
- This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
- Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.
Absolutely delicious. I hope you try it.
Have a great week, I’ll see you at pickup.
(You can see my husband’s reflection/photo-bomb in the spoon lol).