Delicious Cabbage and Radish Salad with Creamy Dill Pickle Dressing
Two different types of crisp cabbage mix with tender baby kale, tangy feta cheese and radishes to create a crunchy, filling salad topped with a creamy, zesty dill pickle dressing.
Ingredients
- 1 cup Chopped Green Cabbage
- 1 cup Chopped Red Cabbage
- 2 cups Chopped Baby Kale
- 5 Radishes, sliced
- 1 cup Crumbled Feta Cheese
- 1/2 cup mayo
- 2 Tablespoons Dill Pickle Juice
- 1 Tablespoon Dried Dill
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Table Salt
Instructions
Wash and dry your green and red cabbage. One a large cutting board, cut your green cabbage in half, set one half to the side. With your remaining cabbage half, thinly slice the cabbage to create “ribbons”. Slice your red cabbage in half, setting aside one half. With your remaining cabbage half, slice the cabbage into ribbons and then turn the board 90 degrees, cutting the ribbons into little squares.
Wash and dry your baby kale if not already clean and then chop the baby kale into small pieces.
Wash and dry your radishes the chop the top and “pointy” end of the radish, discard or put in your compost bin, whatever you do with your veggie scraps. Thinly slice your radishes into rounds.
Mix all of the veggies into a large bowl.
To Make the Dressing:
Combine all of the dressing ingredients into a medium sized bowl and mix well with a spoon or whisk. Feel free to taste and adjust seasonings as desired. You can also use a mason jar and shake vigorously tp combine.
Add the feta cheese to the greens and top with the dressing. Toss the salad with two forks to evenly distribute the dressing.
Notes
This recipe is excellent for meal prep. Prep your veggies and dressing separately. Store the veggies in a large plastic bag, the dressing in an airtight jar or Tupperware. Or plastic bag. Whatever you have available to you. When ready to eat, portion out however much you want and add dressing as desired. Should last in the fridge for up to one week.