Ingredients
Chopped vegetables
- 6 cups green cabbage about 450 g, finely chopped; core removed
- 0.5 English cucumber 150 g; finely diced
- 3 scallions 45 g; thinly sliced
Lemon-herb yogurt dressing
- 0.5 cup plain whole-milk Greek yogurt 120 g
- 0.5 cup fresh flat-leaf parsley leaves 20 g; loosely packed
- 0.25 cup fresh basil leaves 10 g; loosely packed
- 2 tbsp fresh chives 6 g; chopped
- 3 tbsp fresh lemon juice 45 ml
- 2 tbsp extra-virgin olive oil 30 ml
- 1 tsp Dijon mustard 5 g
- 1 small garlic clove 3 g; peeled
- 0.25 tsp fine salt about 1.5 g
- 0.25 tsp ground black pepper
- 1 tbsp water 15 ml
Equipment
- Chef’s knife and cutting board
- Colander
- Clean kitchen towel
- Large mixing bowl
- Small food processor
- Measuring cup and spoons
- Silicone spatula
- Airtight storage containers
Instructions
Prepare and dress the salad
- Remove the cabbage's outer leaves. Rinse the cabbage, cucumber, scallions, and herbs under plain running water, then dry them thoroughly with a clean towel.
- Remove the cabbage core and chop the leaves into small pieces. Finely dice the cucumber and thinly slice the scallions. Add all three to a large mixing bowl and toss to combine.
- Put the yogurt, parsley, basil, chives, lemon juice, olive oil, Dijon, garlic, salt, pepper, and water in a small food processor. Process until creamy and the herbs are finely flecked throughout, stopping to scrape down the bowl as needed.
- Spoon the dressing over the chopped vegetables and toss gently until evenly coated. Scrape the dressing from the bottom of the bowl through the cabbage so that it does not pool underneath. Taste and serve as six side portions.
- For preparation ahead, keep the chopped vegetables and dressing in separate airtight containers in the refrigerator at or below 40°F (4°C). Dress only what you plan to serve. Refrigerate any remaining dressed salad promptly; its texture will soften as it sits.
Notes
Use plain, spoonable yogurt. Dry the washed produce well so the dressing keeps its creamy consistency. If replacing basil with dill, use the same loosely packed volume and expect a different herb flavor.