Crunchy Cabbage Salad with Creamy Lemon Vinaigrette
2 Tbsp Pasolivo Sparkling Citrus Vinegar
4 Tbsp Pasolivo Lemon Olive Oil
4 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp fresh dill or 1 tsp. dried dill
1 tsp. Pasolivo Roasted Garlic Sea Salt or Pasolivo Pacific Blue Kosher Sea Salt
Fresh ground pepper
6 cups lightly packed green cabbage, sliced thin
2 green onions, sliced thin
2 ounces crumbled goat or feta cheese
1/4 cup chopped pecans, almonds or walnuts (optional)
Prepare this ahead of time, but make sure not to add the cheese or nuts until right before you serve. The dressing settles to the bottom, so give it a good toss before garnishing with cheese and nuts.
Make this in a large container ready to go for your next picnic or potluck. Put the garnish on top in a small ziplock bag and store in refrigerator until needed. When ready to serve, shake and turn to toss and top with garnish.