Crunchy Cabbage Salad with Creamy Lemon Vinaigrette

Cooking Label
Prep Time
20 Minutes
Cook Time
4-6 Servings
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)
In a large bowl place all the dressing ingredients and mix until combined. Taste with a piece of cabbage and check for seasoning. Add more salt or vinegar if desired. Toss cabbage and green onions with dressing until coated. This can be made 2 days ahead of time up to this point. Cover and refrigerate. Toss right before garnishing and serving. Garnish with cheese and nuts when ready to serve.

Recipe Tips:
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.

Our Crunch Cabbage Salad brings a lemon punch to traditional coleslaw recipes while thickening it up to feel more like a side dish than a salad course.
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