Savoy Cabbage Salad
iFOODrealEver since returning from San Francisco road trip, I have been living off of cold healthy brown rice pudding for breakfast, salads for dinner and healthy iced tea (recipe coming this week) in between. I came up with this savoy cabbage salad recipe one hot night when all there was in my fridge a savoy cabbage I couldn’t just pass by at the farm stand, empty veggie drawers and a container of Greek yogurt. I’m “addicted” to savoy cabbage this summer even though I have always thought of it as “Asian food” and never tried until past Christmas.
Ingredients
- 2 lbs (1/2 large head) savoy cabbage, finely shredded
- 3 large carrots, coarsely grated
- 2 cup peas, fresh or frozen (thawed)
- 2 cups corn, canned, cooked or frozen (thawed)
- 3 large avocados, diced
- 1 1/2 cups plain Greek yogurt (3.5% and higher fat content)
- 1 small bunch dill, finely chopped
- 1 small garlic clove, grated
- 1 tsp salt
- Ground black pepper, to taste
