Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It's cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.
Full of Green Salad
Recipe By Brynie Greisman
- Cooking and Prep: 05 m
- Serves: 8
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No Allergens
Ingredients (8)
Salad
Dressing
Start Cooking
Prepare the Salad
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Combine salad ingredients in a large bowl.
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Mix all dressing ingredients in a small container. Shake well.
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Pour over salad right before serving. Toss all together.
Note:
You can prepare the parsley and scallions the day before and bag them separately in the fridge. Also, if you’re using shredded cabbage, it’s a good idea to rinse and dry it before using, to remove the processed taste it has.
Variation:
I first tasted this salad with fresh dill and it was also good. My family preferred the parsley version. I once threw in a handful of pomegranate arils I had in the fridge. They added gorgeous color, delicious flavor, and really nice texture too.
Credits
Photography: Hudi Greenberger.
Styling: Renee Muller.
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Full of Green Salad
Yummy classic cabbage salad
This is fresh and crisp and a classic I'm so happy to now have in my arsenal.
Please
Log in to post a review How'd it turn out? Write a review.
-
Full of Green Salad
Yummy classic cabbage salad
This is fresh and crisp and a classic I'm so happy to now have in my arsenal.
Please
Log in to ask a question How'd it turn out? Write a review.
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