Thursday, July 30, 2009

Cabbage Salad

First of all, thanks so much for all the pizza suggestions; I'm getting excited... And if the first time doesn't work out as I imagined, I'll just try again... :o)

Yesterday for lunch we had a red & white cabbage salad. I loved it as it tasted very fresh and tangy because of all the lemon juice in the dressing. Who have I become? I used to hate lemon juice in salads... So if you don't love tangy salad dressings & lemon juice, this salad may not be for you.

Salad Ingredients:
  • 1/2 head of white cabbage
  • 1/2 head of red cabbage
  • 1 small container fat-free Oikos Greek yogurt
  • 2 tablespoons light sour cream
  • Juice of 2 lemons
  • A little olive oil
  • Salt
  • Pepper
Mix the salad with the dressing and let it marinate for at least 30 minutes.

I loved that the dressing turned a beautiful pink color after a while from the red cabbage. In fact, there were some leftovers, and the salad tasted even better after it had marinated in the dressing for several hours.

The only problem was that I had no good way of cutting/shredding the cabbage. As I don't have a big food processor, I tried to use a box grater, but it didn't work that well, and I was always afraid we'd be eating my fingers... So I ended up cutting most of it by hand. The cabbage pieces ended up being quite big (I guess I wasn't very patient...). I didn't mind the big cabbage pieces, but they may certainly be too coarse for some...

Questions: When was the last time you ate/made cabbage? And what did you make/eat?

Be well,