Easy Purple Cabbage Salad
In addition to being super good for you, cabbage is delicious when tossed with blue cheese, hazelnuts, and a creamy dill dressing.
Prep: 10 minutes
Total: 10 minutes
for the dressing:
1/2 cup whole milk plain yogurt
2 tablespoons apple cider vinegar
juice from half a lemon
1 large garlic clove, microplaned
1 teaspoon black pepper
1 teaspoon sea salt
1/2 cup olive oil
for the salad:
1 half of a head of purple cabbage
2 or 3 long stalks of celery (reserve the leaves for garnish)
1 cup toasted and chopped hazelnuts (skins off)
1 cup crumbled blue cheese
1 small bunch of dill, chopped
1. For the dressing, combine all the dressing ingredients together in a large serving or mixing bowl.
2. Core the half head of cabbage and slice into 1/4 inch strips. Slice the celery stalks in half lengthwise, then dice. Add the cabbage and celery to the dressing and toss to incorporate.
3. Cover the salad with plastic wrap and finish later or cruise right ahead and serve now. To serve, top the salad with the hazelnuts and blue cheese, toss to incorporate, and garnish with the celery leaves and a small handful of chopped dill.