Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Cabbage Salad

Cabbage Salad

64

(Serves 4-6)
4 cups of cabbage, thinly sliced
1 stalk of celery, thinly sliced
1 carrot, passed through box grater (large holes)
4-6 radishes, thinly sliced
1 clove of garlic, minced
1/3 cup extra-virgin olive oil
juice of 1/2 lemon + 1 Tbsp. wine vinegar
1 Tbsp. of honey
1 tsp. of Dijon mustard
2 heaping Tbsp. of Greek yogurt
salt and pepper to taste
1/4 cup chopped fresh dill

1. Thinly slice your cabbage and add to a bowl. Pass your carrot through the large holes of your box grater, add your sliced carrot, sliced radishes and minced garlic. Sprinkle some sea salt over the top of the salad and crank some fresh ground pepper.
2. In a jar, add the olive oil, mustard, honey, lemon juice and vinegar along with a pinch of salt. Place the lid on and vigorously shake. Taste and adjust to your liking.
3. Drop your Greek yogurt on top of the salad along with the dressing and chopped dill. Gently toss until the salad is evenly dressed. Have a taste and adjust seasoning if necessary. Serve immediately.