My favorite kind of salads are simple – using fresh ingredients and homemade condiments.
This simple salad was inspired by my friend from Azerbaijan. She’s a remarkable lady who works wonders in the kitchen.
We both have a love of vegetables and I adore her many Russian renditions especially when it comes to using yogurt in her dishes.
Last week she made a similar salad using cabbage, cucumbers, and fresh from the garden parsley. It looked so delicious that I decided to make my own variation.
Cabbage, carrots, and fresh mint from my garden all tossed in homemade mayonnaise and yogurt.
A simple salad that taste as fresh as the morning dew in Spring.
A Simple, Seasonal, Cabbage Salad with Mint
Ingredients:
- 1/2 a large cabbage, finely chopped
- 2 carrots, shredded
- 1 tbls fresh mint, chiffonade
- 1/4 cup mayonnaise (I used all extra virgin olive oil to make this mayonnaise)
- 3/4 cup yogurt
- Juice of 1/2 a lemon
- 1/2 tsp salt
Method:
Toss all ingredients in a large bowl and allow to rest in the refrigerator for at least 3 hours or preferably overnight.
Buen Provecho!
Do you have any cabbage recipes you’d like to share? Please do in the comments below 🙂
lovely recipe and so much fun to learn new recipes from different countries
This sounds fresh. I have an abundance of mint and love to use it.
Thanks.
Sweet and Sour Slaw
1 large head of green cabbage thinly sliced in a food processor
1 large white onion thinly sliced
1 large bell pepper (red or green) thinly sliced
1 cup granulated sugar
¾ cup vegetable oil
1 cup white vinegar
1 tablespoon celery seed
1 tablespoon salt
Shred the cabbage in a food processor along with onion and pepper. Place in a large (non metallic) bowl. Pour 1 cup of sugar evenly over the slaw. DO NOT STIR! Meanwhile heat the oil, vinegar, celery seed and salt in a sauce pan and pour over the slaw. DO NOT STIR! Cover tightly and refrigerate overnight. When ready to serve, toss the slaw.
This makes a lot. It was served at many church dinners.
a favourite combination salad looks wonderful
We like shredded cabbage with salt, pepper, olive oil, rice wine vinegar and a little agave nectar tossed together. Sometimes I add some crumbled blue cheese. Yum !