Savoy cabbage has a wonderful, mild flavor and the leaves are very crunchy. Therefor it is a great candidate for coleslaw. We really enjoyed and hope you will as well.
Serving Size: 4
Ingredients:
for the salad:
- ½ medium head savoy cabbage, thinly sliced
- 1 cup carrots, shredded or grated
- 1 medium white onion, minced
- 1 cup raisins
- 3 tablespoons fresh mint, chopped
for the poppy-seed dressing:
- 1/4-1/3 cup soy yogurt
- 1 tablespoons olive oil
- 1/4 cup fruit or apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon poppy-seeds
- 1-2 teaspoons mustard
- salt and pepper to taste
Harvesting savoy cabbage in the Vegalicious garden.
Directions:
- Peel the carrot and grate into a large bowl.
- Clean the cabbage leaves. If using outside leaves, remove the big center vein.
- Slice the cabbage very thinly and add to the carrots.
- Chop the mint and add to the carrots and cabbage.
- Add the raisins and lightly toss to mix the ingredients.
- Mince the onion.
- Place the soy yogurt in a medium small bowl.
- Add the onion, vinegar, olive oil, lemon juice and mustard and mix well.
- Add the poppy-seeds.
- Season to taste with salt and pepper.
- Slaws tend to get soggy if the dressing has been put on too early. Some people prefer the wilted, softer texture. We prefer the crunchiness of raw so we wit to put the dressing on until just before serving. However you prefer, mis the salad well and enjoy.