Ingredients
- 1 pound red cabbage, finely shredded
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon fine table salt
- 1/4 teaspoon ground black pepper
Method
Recipe by Heather Schiefelbein.
- Remove the tough outer leaves and core from the cabbage. Weigh 1 pound after trimming and shred it thinly.
- Whisk the mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper in a large bowl. Add the cabbage and toss well, separating any clumps.
- Refrigerate for at least 10 minutes, then toss again and taste. Add another small splash of vinegar if the cabbage needs more tang. Divide into 8 side portions, about ½ cup each.
Serving, useful notes and storage
The photo shows purple cabbage in a pale creamy dressing. Green cabbage is an economical substitution, but it will look different.
Keep cold and use within 3 days; the cabbage softens as it sits. Stir before serving. Refrigerate within 2 hours, or 1 hour above 90°F. Do not warm or reheat this side.
Use remaining undressed cabbage from the head in a skillet or another salad later in the week. The recipe cost covers the trimmed pound used, not a whole head.
Estimated cost per portion
Estimated ingredient cost: $2.50–$4.00 per batch, or $0.31–$0.50 per stated portion. Ingredient-use allowance: trimmed cabbage $1.20–$2; dressing, yogurt, vinegar and seasoning $1.30–$2. Whole-head purchase cost varies. Ingredient amounts used, including pantry seasoning; excludes companion dishes, tax and energy. Package purchases can cost more.
Photo: Engin Akyurt / Pexels — Pexels License. Original photograph · Pexels License. Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.
Make it a meal
- Family Meatloaf with a Tangy Tomato Glaze — Serve cold alongside a warm meatloaf sandwich.
- Easy Baked White Cheddar Pasta — Tangy cabbage balances the rich cheese sauce.