Middle Eastern Savoy Cabbage Salad

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Middle Eastern Savoy Cabbage Salad

Middle Eastern Savoy Cabbage Salad


  • 1/2 small red onion, halved and thinly sliced
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. finely grated lemon zest
  • 2 tsp. honey
  • Kosher salt
  • 1 cup plain whole-milk yogurt (not Greek)
  • 1 small head Savoy cabbage, halved, cored, and sliced crosswise into 1/4-inch-thick ribbons (12 loosely packed cups)
  • 2 medium carrots, peeled and shaved into ribbons with the peeler (about 2 lightly packed cups)
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped salted pistachios
  • Freshly ground black pepper


  1. Soak the onion in cold water to mellow it, about 20 minutes. Drain.
  2. In an 8-inch skillet, heat the oil, cumin, and coriander over medium-low heat until the spices are fragrant, about 2 minutes. Let cool completely.
  3. Add the lemon juice and zest, honey, and 1/2 tsp. salt to the spices in the pan and stir to combine.
  4. With a silicone spatula, fold in the yogurt until well combined.
  5. Put the cabbage, carrots, mint, and onion in a large serving bowl.
  6. Toss the salad with about two-thirds of the dressing. Let sit for about 10 minutes to soften the cabbage.
  7. Sprinkle the chopped pistachios over the salad. Grind some black pepper over the top and then drizzle with more dressing to taste.
  8. Season to taste with additional salt and pepper, and serve.
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