Ingredients
For six side servings
- 1 small head green cabbage about 1 1/2 lb, core removed and finely shredded
- 1 medium cucumber diced
- 3 scallions thinly sliced
- 3/4 cup plain Greek yogurt
- 1/2 cup fresh flat-leaf parsley leaves packed
- 1/4 cup fresh basil leaves packed
- 2 tbsp fresh chives chopped
- 2 tbsp fresh lemon juice from about 1 lemon
- 1 small clove garlic
- 1 tbsp olive oil
- 2 tbsp cold water
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Equipment
- Colander or salad spinner
- Cutting board
- knife
- Blender
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula
Instructions
Make the salad
- Remove any damaged outer cabbage leaves, then wash and dry the cabbage, cucumber, scallions, parsley, basil, and chives.
- Core and finely shred the cabbage. Dice the cucumber and thinly slice the scallions. Place all three in a large mixing bowl.
- Add Greek yogurt, parsley, basil, chives, lemon juice, garlic, olive oil, cold water, kosher salt, and black pepper to a blender. Blend until creamy and pale green, scraping down the sides as needed.
- Pour the dressing over the vegetables and fold gently with a silicone spatula until evenly coated. Taste and serve right away while crisp.
Notes
Estimated US dollar cost basis for the full salad: small cabbage $2.00, cucumber $0.75, scallions $0.50, yogurt portion $0.80, parsley portion $0.50, basil portion $0.45, chives portion $0.35, lemon $0.55, garlic $0.05, olive oil $0.15, salt and pepper $0.05; about $6.15, rounded to $7. Prices vary.
Wash raw produce under running water and dry it well so the dressing clings. Refrigerate Greek yogurt and dressed salad promptly. The salad is crispest on the day it is made; keep leftovers covered and chilled and use within 1 day for best texture.
