Salty Sweet And Summery Spinach And Savoy Cabbage Slaw Food

SAVOY CABBAGE SALAD

Savoy Cabbage Salad image

This Savoy Cabbage Salad combines fresh, crunchy savoy cabbage with corn, peas, and a creamy, healthy homemade ranch dressing - for a quick, simple, flavorful side salad to tons of meals! It's also a delicious savoy cabbage slaw (with a twist) to bring to picnics and potlucks, too!

Provided by Olena Osipov

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 lb savoy cabbage ((4 cups) finely shredded)
2 cups corn (canned, cooked or frozen (thawed))
1 cup peas (fresh or frozen (thawed))
1 cup plain regular or Greek yogurt (2+% fat)
2 tbsp water or milk (if using Greek yogurt)
1 tbsp white, white wine or apple cider vinegar
1/2 cup fresh dill (finely chopped)
1 small garlic clove (grated)
1/2 tsp onion powder
3/4 tsp salt
1/2 tsp Ground black pepper

Steps:

In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
In a large bowl, add savoy cabbage, corn and peas.
Pour dressing over vegetables, gently toss with tongs until combined.
Best served cold.

Nutrition Facts : ServingSize 1 cup, Calories 113 kcal, Sugar 7 g, Sodium 328 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 21 g, Fiber 5 g, Protein 8 g, Cholesterol 2 mg

ROAST SAVOY CABBAGE WITH LEMON

Roast Savoy cabbage with lemon image

Serve this lemon-roasted Savoy cabbage alongside your favourite main - it goes well with meat, fish and veggie dishes

Provided by Anna Glover

Categories Side dish

Time 50m

Number Of Ingredients 3

Ingredients

4 tbsp olive oil, plus extra for the baking tray
1 lemon, zested and juiced
1 medium-to-large Savoy cabbage, cut into 6 wedges

Steps:

Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.

Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

SALTY, SWEET AND SUMMERY SPINACH AND SAVOY CABBAGE SLAW

SALTY, SWEET AND SUMMERY SPINACH AND SAVOY CABBAGE SLAW image

Categories Vegetable

Yield 6

Number Of Ingredients 12

Ingredients

4 tbsp (60 mL) seasoned rice wine vinegar
2 tbsp (30 mL) sesame oil
2 tsp (10 mL) soy sauce
1 tsp (5 mL) hot pepper jelly, melted
1 tsp (5 mL) ginger, finely minced
1 tsp (5 mL) garlic, minced
4 cups (1 L) savoy cabbage, cored and shredded, about a 1/2 head
3 cups (750 mL) baby spinach
4 green onions, finely sliced
2 tbsp (30 mL) toasted sesame seeds
4 medium roasted beets
2 tbsp (30mL) crumbled blue cheese

Steps:

1. Whisk together vinegar, oil, soy sauce, hot pepper jelly, ginger and garlic. Toss with shredded cabbage, spinach, green onions and sesame seeds. 2. Cut roasted beets into wedges and gently toss with salad. Sprinkle blue cheese over and serve immediately. Tip: To roast beets, wrap together in foil and bake at 425°F (220°C) for 1 hour or until tender when tested with the tip of a knife. If you are running low on time, use store-bought pickled beets.

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