Savoy Cabbage Salad Recipes

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SAVOY CABBAGE SALAD



Savoy Cabbage Salad image

This Savoy Cabbage Salad combines fresh, crunchy savoy cabbage with corn, peas, and a creamy, healthy homemade ranch dressing - for a quick, simple, flavorful side salad to tons of meals! It's also a delicious savoy cabbage slaw (with a twist) to bring to picnics and potlucks, too!

Provided by Olena Osipov

Categories     Salad

Time 20m

Number Of Ingredients 11

1 lb savoy cabbage ((4 cups) finely shredded)
2 cups corn (canned, cooked or frozen (thawed))
1 cup peas (fresh or frozen (thawed))
1 cup plain regular or Greek yogurt (2+% fat)
2 tbsp water or milk (if using Greek yogurt)
1 tbsp white, white wine or apple cider vinegar
1/2 cup fresh dill (finely chopped)
1 small garlic clove (grated)
1/2 tsp onion powder
3/4 tsp salt
1/2 tsp Ground black pepper

Steps:

  • In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
  • In a large bowl, add savoy cabbage, corn and peas.
  • Pour dressing over vegetables, gently toss with tongs until combined.
  • Best served cold.

Nutrition Facts : ServingSize 1 cup, Calories 113 kcal, Sugar 7 g, Sodium 328 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 21 g, Fiber 5 g, Protein 8 g, Cholesterol 2 mg

LEMONY SAVOY CABBAGE SALAD (WITHOUT MAYO)



Lemony Savoy Cabbage Salad (Without Mayo) image

Easy to make in 15 minutes, vegan Savoy Cabbage Salad is a no mayo coleslaw featuring a tangy lemon Dijon mustard vinaigrette.

Provided by Amy Katz

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 8

1 medium Savoy cabbage (thinly sliced (or substitute Napa cabbage))
1 Tablespoon lemon juice
1 Tablespoon white wine vinegar
1 small clove garlic (minced)
1 teaspoon Dijon mustard
2 Tablespoons olive oil
½ teaspoon organic sugar ((or sweetener of choice, to taste))
salt and pepper (to taste)

Steps:

  • Place the sliced cabbage in a large salad bowl.
  • Add the dressing ingredients to a small jar with a lid. Shake well to combine. (Or add to a small bowl and whisk until emulsified.
  • Pour the dressing over the cabbage and toss well to coat.
  • Serve immediately or allow to rest for 30 minutes at room temperature so the cabbage softens.

Nutrition Facts : Calories 85 kcal, Carbohydrate 10 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

SAVOY CABBAGE SALAD



Savoy Cabbage Salad image

Savoy Cabbage Salad: a crunchy slaw with carrots, pink peppercorns and a light buttermilk dressing...

Provided by June d'Arville

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 9

5 medium savoy cabbage (leaves)
1 medium fresh carrot
1 small shallot
a handful pistachio nuts (crushed)
1 tbsp pink peppercorns
¼ cup buttermilk ((60 ml), ice cold)
2 tbsp sour cream
pepper
salt

Steps:

  • Rinse the savoy cabbage leaves under cold running tap water and let them drain well. Then shave or slice the cabbage up extremely finely using a very sharp knife. Transfer the cabbage to a large mixing bowl.
  • Trim and peel the carrot. Grate it finely and add it to the cabbage in the bowl.
  • Stir well. Then peel the shallot and slice it finely. Add it together with the pink peppercorns and crushed salted pistachio nuts to the carrot and cabbage in the bowl.
  • Stir the salad. Add the sour cream and pour in the cold buttermilk. Season with a little pinch of pepper and salt.
  • Stir all the ingredients until well combined. Then check the seasoning and add extra pepper or salt to taste if necessary.
  • Chill the cabbage salad in the fridge for another 5 minutes. Serve cold.

Nutrition Facts : Calories 161 kcal, ServingSize 1 serving

MIDDLE EASTERN SAVOY CABBAGE SALAD



Middle Eastern Savoy Cabbage Salad image

Middle Eastern ingredients like lemon, yogurt, cumin, and coriander flavor a creamy dressing that crinkly Savoy cabbage soaks right up. It's a lovely accompaniment to grilled lamb. Use regular yogurt for the dressing; Greek yogurt is too thick. If you have extra dressing, use it as a dip for vegetables or to dress another small salad.

Provided by Laura B. Russell

Categories     Side dishes

Yield 4 to 6

Number Of Ingredients 14

1/2 small red onion, halved and thinly sliced
1 Tbs. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbs. fresh lemon juice
1 Tbs. finely grated lemon zest
2 tsp. honey
Kosher salt
1 cup plain whole-milk yogurt (not Greek)
1 small head Savoy cabbage, halved, cored, and sliced crosswise into 1/4-inch-thick ribbons (12 loosely packed cups)
2 medium carrots, peeled and shaved into ribbons with the peeler (about 2 lightly packed cups)
1/2 cup chopped fresh mint
1/4 cup chopped salted pistachios
Freshly ground black pepper

Steps:

  • Soak the onion in cold water to mellow it, about 20 minutes. Drain.
  • In an 8-inch skillet, heat the oil, cumin, and coriander over medium-low heat until the spices are fragrant, about 2 minutes. Let cool completely.
  • Add the lemon juice and zest, honey, and 1/2 tsp. salt to the spices in the pan and stir to combine. With a silicone spatula, fold in the yogurt until well combined.
  • Put the cabbage, carrots, mint, and onion in a large serving bowl. Toss the salad with about two-thirds of the dressing. Let sit for about 10 minutes to soften the cabbage. Sprinkle the chopped pistachios over the salad. Grind some black pepper over the top and then drizzle with more dressing to taste. Season to taste with additional salt and pepper, and serve.

Nutrition Facts : ServingSize 4 to 6, Calories 130 kcal, Fat 60 kcal, SaturatedFat 1.5 g, TransFat 7 g, Carbohydrate 15 g, Fiber 5 g, Protein 5 g, Cholesterol 5 mg, Sodium 180 mg, UnsaturatedFat 5 g

WARM SAVOY CABBAGE SLAW



Warm Savoy Cabbage Slaw image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
6 slices thick cut bacon, cut into lardons
2 red onions, julienned
Salt
3 carrots, peeled and grated
1 medium head savoy cabbage, thick ribs removed and shredded
1 1/2 cups apple cider vinegar
3 tablespoons, mustard seeds
1 thyme bundle, tied with string
4 bay leaves
1/4 cup to 1/2 cup apple cider
1 small bunch chives, cut into 2-inch pieces

Steps:

  • Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
  • Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.

SAVOY CABBAGE SALAD



Savoy Cabbage Salad image

Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and champagne vinegar for a delicate salad.

Provided by Buckwheat Queen

Categories     Salad     Green Salad Recipes

Time 15m

Yield 3

Number Of Ingredients 8

⅓ large savoy cabbage, stem and tough outer leaves removed
1 small pear, sliced into bite-sized pieces (with peel)
½ teaspoon lemon juice
½ cup raw walnut halves
2 ounces Pecorino Romano cheese, cut into small chunks
1 teaspoon coarsely ground black pepper
⅛ cup extra-virgin olive oil
1 tablespoon champagne vinegar

Steps:

  • Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
  • Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 14.2 g, Cholesterol 19.7 mg, Fat 25.4 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 242.3 mg, Sugar 6.3 g

BUTTERED SAVOY CABBAGE



Buttered Savoy Cabbage image

Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 3

1 savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed
1 tablespoon butter, cut into small pieces
Coarse salt and freshly ground pepper

Steps:

  • Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
  • Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.

Nutrition Facts : Calories 79 g, Fat 3 g, Protein 4 g

SAVOY CABBAGE, CARROT, AND APPLE SALAD



Savoy Cabbage, Carrot, and Apple Salad image

Categories     Salad     Vegetable     Side     No-Cook     Low Fat     Vegetarian     Backyard BBQ     Apple     Carrot     Fall     Tailgating     Vegan     Cabbage     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons apple juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon caraway seeds, lightly crushed
1/2 head Savoy cabbage, cored and very thinly sliced (4 cups)
2 large carrots, very thinly julienned (2 cups)
1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick
Garnish:
fresh parsley leaves (preferably flat-leaf)

Steps:

  • Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
  • Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

EASY SAVOY CABBAGE



Easy Savoy Cabbage image

I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.

Provided by Lena

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

1 head savoy cabbage, sliced
3 tablespoons butter
¼ cup heavy whipping cream, or to taste
salt and freshly ground black pepper to taste
⅛ teaspoon ground nutmeg, or to taste

Steps:

  • Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
  • Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g

WILTED SAVOY CABBAGE



Wilted Savoy Cabbage image

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

2 tablespoons unsalted butter
1 leek, cleaned and trimmed, white parts only chopped, trimmings reserved for Braised Fingerling Potatoes
Coarse salt and freshly ground pepper
2 small heads Savoy cabbage, stems removed, leaves torn
3 pods green cardamom, freshly ground (optional)

Steps:

  • Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

SAVOY CABBAGE SLAW



Savoy Cabbage Slaw image

This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.

Provided by PennyT

Categories     Coleslaw With Mayo

Time 2h25m

Yield 6

Number Of Ingredients 8

1 small head savoy cabbage
3 small carrots, peeled and grated
1 small red onion, finely chopped
⅓ cup mayonnaise
2 tablespoons mango-flavored balsamic vinegar
2 teaspoons white sugar
½ teaspoon salt
freshly ground white pepper to taste

Steps:

  • Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
  • Transfer cabbage to a large bowl. Add carrots and red onion.
  • Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
  • Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g

RAMEN CABBAGE SALAD



Ramen Cabbage Salad image

This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!

Provided by TLBURRELL

Categories     Salad     Coleslaw Recipes     No Mayo

Yield 5

Number Of Ingredients 6

½ large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
½ cup sunflower seeds
½ cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar

Steps:

  • Toss together the cabbage, noodles and sunflower seeds or almonds.
  • Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g

SAVOY CABBAGE AND ARUGULA SALAD



Savoy Cabbage and Arugula Salad image

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Low Cal     Vinegar     Arugula     Healthy     Cabbage     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

half a 2-pound head Savoy cabbage
3 cups packed arugula leaves
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
3/4 teaspoon sugar

Steps:

  • With a knife cut cabbage into very thin slices and coarsely chop arugula. In a large bowl toss together all ingredients with salt and pepper to taste until greens are coated.

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Top Asked Questions

How do you make savoury cabbage salad dressing?
Instructions 1 In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir... 2 In a large bowl, add savoy cabbage, corn and peas. 3 Pour dressing over vegetables, gently toss with tongs until combined. 4 Best served cold. More ...
What to do with Savoy cabbage?
Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and champagne vinegar for a delicate salad. Slice savoy cabbage into bite-sized pieces and put into a large salad bowl. Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese.
How to cook cabbage and carrots for salad?
Roughly chop cabbage and rinse in a salad spinner. Transfer cabbage to a large bowl. Add carrots and red onion. Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
Does Savoy cabbage have mayonnaise in it?
This savoy cabbage salad takes just minutes to prepare and is filled with the fresh flavors of peas and sweet corn, crunchy texture from the cabbage, and a creamy dressing that is surprisingly healthy packed with fresh dill. In fact, this simple take on a savoy cabbage slaw contains no mayonnaise at all.

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