Cabbage Salad (I weighed my ingredients and…)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cabbage

🥗Healthier: kale

💰Cheaper: green leaf lettuce

Kale adds nutrients and is often more affordable in some regions.

Remove and discard any dirty outer leaves of the cabbage.

Do not wash the cabbage to avoid water getting trapped between the leaves; wipe any suspicious spots with a damp paper towel.

Trim blemishes, cut off a couple of big chunks, and shred the cabbage using a mandolin or knife until you have 450 grams.

Grate or thinly slice one large carrot (100 grams) into ribbons.

Chop 30 grams of herbs (mix of dill and cilantro), removing the harder stems from the dill.

Chop 15 grams of scallions (about three small scallions), including both white and green parts.

In a bowl, combine the cabbage, carrot, herbs, and scallions.

Add 20 grams of freshly squeezed lime and lemon juice, 7 grams of salt, 20 grams of extra virgin olive oil, and 5 grams of granulated sugar to the bowl.

Toss the salad thoroughly to ensure even distribution of the dressing.

Serve immediately for a crispy texture or let it sit in the fridge for at least an hour for a more tender texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens