We eat salad of some kind every day and never get tired of it. Cabbage salads are one of our favorites because they can be made in so many different ways with a variety of vegetables and dressings. This crunchy and colorful cabbage salad combines fresh vegetables with a flavorful dressing, making it satisfying, refreshing, and absolutely delicious. It’s perfect for a potluck, family gathering, or any special occasion. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Finely shred the cabbage and place it in a large mixing bowl.
- Step 2
Cut the 1/2 English cucumber into quarters and slice it, then add it to the cabbage.
- Step 3
Cut the 5–6 dill pickles into small strips and grate the 1 small carrot.
- Step 4
If using frozen peas and corn, thaw 1/2 cup peas and 3/4 cup corn. If using canned vegetables, drain them well.
- Step 5
Chop the 3 green scallions and finely chop 1 tablespoon fresh dill.
- Step 6
Add the cucumber, pickles, grated carrot, peas, corn, chopped scallions, and dill to the shredded cabbage.
- Step 7
In a small bowl, combine 2 tablespoons mayonnaise and 2 tablespoons sour cream. Season with salt and black pepper to taste. You may use only mayonnaise or only sour cream if preferred.
- Step 8
Add the dressing to the vegetables and toss until everything is evenly coated. Serve fresh or refrigerate until ready to serve.
- Calories:223 kcal11%
- Protein:3 g6%
- Carbohydrates:42 g16%
- Sugar:7 g14%
- Salt:0.8 g2%
- Energy:933 kJ11%
- Fat:5 g7%
We eat salad of some kind every day and never get tired of it. Cabbage salads are one of our favorites because they can be made in so many different ways with a variety of vegetables and dressings. This crunchy and colorful cabbage salad combines fresh vegetables with a flavorful dressing, making it satisfying, refreshing, and absolutely delicious. It’s perfect for a potluck, family gathering, or any special occasion.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
