Shaved Cabbage Salad with Cider Yogurt Dressing
Prep time: 30 min | Serves: 4-6 as a side
1 head green cabbage, shaved (4-6 cups)
1 bulb fennel, shaved thin
1 cup mint leaves, chiffonade
½ cup flat leaf parsley, chopped
6 green onions, cut at a bias
1 apple, shaved into thin slices
2 Tbsp caraway seeds
2 Tsp flaky sea salt
optional: ½ cup chopped pistachios
¼ cup extra virgin olive oil
¼ cup plain greek yogurt
juice of 2 lemons
¼ cup Leprechaun Cider
Salt/pepper to taste
optional: 1 tsp red pepper flakes
Place the cabbage on a cutting board, core side down. Using a large, sharp chef’s knife. Split top to bottom. With your non-dominant hand, hold the cabbage at an angle and make a thin cut down the interior side of the cabbage to make very thin ribbons. Continue shaving until the cabbage becomes hard to handle. Repeat with the second half. Place shavings in a large mixing bowl. Sprinkle with the sea salt to help break down the fibrous texture of the cabbage.
Prep the mint (see tutorial for chiffonade here), parsley, green onions, then apple. Add in succession to the bowl of cabbage. Top with Caraway seeds. Toss together.
For the dressing, combine olive oil, yogurt, and lemon juice in a small bowl. Add Leprechaun cider at a slow pour to begin to thin to your liking. Pour over salad and toss vigorously to coat.
Salad can be served immediately or at room temperature. Flavors improve and develop after 24 hours in the refrigerator. Keeps for 3-4 days.