Fresh Savoy Cabbage Yogurt Salad (Print Version)

# Ingredients:

→ For the cabbage

01 - 1.5 pounds savoy cabbage

02 - 1½ teaspoons salt

→ For the creamy dressing

03 - 1 cup plain yogurt (low-fat)

04 - 1 tablespoon medium-hot mustard

05 - 3 tablespoons apple cider vinegar

06 - 1 teaspoon sugar

07 - 1 teaspoon freshly ground black pepper

→ Extra flavors

08 - ½ teaspoon caraway seeds (optional but recommended)

09 - Small bunch of fresh chives (about ¼ cup when chopped)

# Instructions:

01 - Remove any wilted outer leaves from the savoy cabbage, then give it a good rinse. Quarter the head and cut out the tough core. Slice the leaves into thin ribbons. Sprinkle with salt and massage with your hands for a minute or two to soften.

02 - In a bowl, whisk together the yogurt, mustard, apple cider vinegar, sugar, black pepper, and caraway seeds (if using) until smooth and well combined.

03 - Wash the chives and snip them into small rounds using scissors or a knife. Toss the cabbage with the dressing and most of the chives, saving some for garnish. Taste and adjust seasonings if needed. Let it chill in the fridge for at least 30 minutes for the flavors to meld together.

# Notes:

01 - Massaging the cabbage with salt not only seasons it but also breaks down the tough fibers, making it more tender and juicy.

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