Crunchy Cabbage Salad with Creamy Lemon Vinaigrette
Crunchy Cabbage Salad with Creamy Lemon Vinaigrette
COOKING LABEL
Easy
Prep Time
20 Minutes
Cook Time
None
Serves
4-6 Servings
Download
Send a copy to email:
By entering your email, you agree that it will be seen by the store owner and may contact you.
Open here
Full Product Description
Our Crunch Cabbage Salad brings a lemon punch to traditional coleslaw recipes while thickening it up to feel more like a side dish than a salad course.
Ingredients
Dressing:
- 2 tablespoons Pasolivo Sparkling Citrus Vinegar
- 4 tablespoons Pasolivo Lemon Olive Oil
- 4 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill or 1 teaspoon dried dill
- 1 teaspoon Pasolivo Roasted Garlic Sea Salt or Pasolivo Kosher Flake Sea Salt
- Fresh ground pepper
- 6 cups lightly packed green cabbage, sliced thin
- 2 green onions, sliced thin
- 2 ounces crumbled goat or feta cheese
- 1/4 cup chopped pecans, almonds or walnuts (optional)
Preparation
- In a large bowl place all the dressing ingredients and mix until combined. Taste with a piece of cabbage and check for seasoning. Add more salt or vinegar if desired. Toss cabbage and green onions with dressing until coated.
- This can be made 2 days ahead of time up to this point. Cover and refrigerate. Toss right before garnishing and serving. Garnish with cheese and nuts when ready to serve.
- Prepare this ahead of time, but make sure not to add the cheese or nuts until right before you serve. The dressing settles to the bottom, so give it a good toss before garnishing with cheese and nuts.
- Make this in a large container ready to go for your next picnic or potluck. Put the garnish on top in a small ziplock bag and store in refrigerator until needed. When ready to serve, shake and turn to toss and top with garnish.
#ExperiencePasolivo
Be the first to know
- Choosing a selection results in a full page refresh.
- Opens in a new window.