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"This is a salad you can keep in your refrigerator until you're ready to serve; just like your summer slaw, but for winter," says Jenn Louis. The crisp vegetables mixed with the creamy yogurt dressing would also be excellent as a filling in tacos. Green Salad Recipes

Jenn Louis
December 2011

Gallery

© David Malosh

Recipe Summary

total:
45 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk the yogurt, milk, garlic, cayenne, chives, cilantro, mint and 3 tablespoons of the lime juice. Season with salt and pepper. In a small bowl, toss the avocado and remaining 1 tablespoon of lime juice.

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  • n a large baking dish or shallow casserole, spread the cabbage in a thin layer. Top with the radishes, jicama, scallions, celery and avocado. Spread the yogurt dressing on top, then sprinkle with the cheese. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Just before serving, sprinkle the pumpkin seeds on top.

Notes

One Serving 160 cal, 7 gm fat, 2.6 gm sat fat, 13 gm carb, 4 gm fiber, 12 gm protein.

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