Cabbage Salad with Buttermilk Dressing
Stop everything you are doing and grab all the ingredients to make this simple, farm fresh salad. This baby has everything going for it. Crunchy veggies–hello cabbage, radishes and rainbow chard stems. And the most luxurious buttermilk dressing.
I usually don’t have buttermilk in my fridge but I made biscuits the other day and had leftovers and was trying to figure out what to do with it. My husband is obsessed with ranch dressing and I thought I would come up with my own twist of a simple, herby, buttermilk sauce to toss over our CSA veggies. And let me tell you, there is not better use of chard stems than adding them to a salad for extra crunch. Think celery but much prettier!
If you’re looking for your new-go to summer salad this is it. I can’t wait to hear what ya’ll think of it!
Happy salad making everyone!
Cabbage Salad with Buttermilk Dressing
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 6-8
Buttermilk Dressing:- 1/2 cup well-shaken buttermilk
- 1/4 cup whole milk Greek yogurt
- 2 Tablespoons mayo (homemade is best! Especially with avocado oil!)
- 2 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 clove of garlic minced
- 2 Tablespoons fresh dill, minced (or 1 teaspoon dried dill)
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1 pound green cabbage, cored and thinly sliced
- 6 radishes diced
- 4 ribs of rainbow chard stems, thinly sliced diagonally
- 1/4 cup dill, minced
Preparation
- Prepare the dressing by whisking all the ingredients together until smooth and creamy. Taste for seasonings and adjust as needed.
- In a large bowls toss the chopped veggies with the dressing. Enjoy!
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary