This super, quick-to-fix salad from My Great Recipes has but three main ingredients. It’s best made just before serving. After standing, the cabbage releases its juices and the fresh look is gone, but the flavor is still excellent.
Cabbage, when fresh from the garden or produce counters, is a good source of vitamin C. Vitamin C, however, loses its nutritional value upon standing. This is another good reason to prepare the salad just before serving.
Good served with barbecued meats or fish; excellent for picnic meals.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients,
Salads and Their Dressings, Section 2, Card 28
Quick and tasty.
Cabbage Slaw with Yogurt Dressing
- 1 small head green cabbage
- 10-12 radishes
- 1 cup unflavored yogurt
- 1 tablespoon sugar
- 1/2 teaspoon salt
- parsley chopped for garnish
Shred cabbage about 1/4-inch thick. Put into bowl.
Trim ends and tops of radishes. Slice and add to cabbage.
Fold in the yogurt. Taste. Add sugar and salt, if desired.
Sprinkle with parsley and serve immediately.