Sometimes I grate or chop my own cabbage - in the summer months especially - when the cabbage has come from the farmer's market, or my garden. And sometimes I just open a bag of premixed green and red cabbage from the grocery store! Either way, the addition of a homemade salad dressing makes the difference between good and sumptuous.
This dressing was inspired by the green garlic growing with seemingly wild abandon in my garden. The garlic bulbs I planted last fall are sprouting, but there are some big clumps that were spaced too close together and desperately needed thinning.
This recipe makes about 1/2 cup of dressing and will easily top 2 cups of shredded cabbage or half a 16-ounce bag. Generous side servings for four.
Best served in a wood bowl for an artful presentation! Our 10-inch Cherry bowl is pictured here.
For the dressing
2 T white balsamic vinegar (or white vinegar and a pinch of sugar)
1/4 cup mayonnaise
1/4 cup full fat greek yogurt (or sour cream)
1/4 chopped green garlic (or substitute 1 T. garlic and 1/4 cup sliced green onions)
1/3 cup diced red pepper (reserve about 2 T to garnish the top, along with some of the green part of the green garlic).
Salt and freshly ground pepper to taste
Add the shredded cabbage to a wood bowl and sprinkle with the vinegar. Since one secret to a vinaigrette is a pinch of sugar, I frequently use the natural sweetness of white balsamic vinegar in my salad dressings and omit the sugar. Let the cabbage sit and marinate in the vinegar for a few minutes, then add the mayonnaise, greek yogurt, red pepper, and green garlic (or garlic and scallions). Season with salt and pepper.
The flavor of this dressing comes from the mild bite of the fresh green garlic and the tang of the yogurt, mellowed by the mayonnaise.
So simple, so delicious.