The other day I made a delicious salad with turnips and cabbage, but it did not look as delicious as it tasted because it lacked color. I decided to use red onions instead and add some carrot and parsley. Now it’s even more delicious, the carrots and parsley adding flavor as well as visual appeal.
Chop and mix the following in a bowl.
- 4 cups of shredded cabbage. Salt lightly and let sit in a colander for an hour, squeeze out the liquid and mix in the rest of the vegetables.
- 1 medium turnip, diced
- 3 carrots, diced
- 1/3 red onion, diced
- 1 cup chopped parsley
Mix up the dressing and add, coating all the vegetables and refrigerate for at least one hour to allow the dressing to marry with the salad.
- 1/4 cup plain yogurt
- 1/4 cup apple cider vinegar
- 1/4 cup mayonnaise
- 1 tsp oregano
- Salt and pepper
When serving, sprinkle a small handful of sunflower seeds on top.
There is a lovely mix of earthy and bright flavors. The slightly creamy dressing is not too rich, using yogurt makes it slightly lighter than just mayonnaise and adds that tang of yogurt. The earthy flavors of oregano and parsley make the salad extra satisfying.
It is also tasty without the sunflower seeds.
Single Servings 