Savoy and Napa Cabbage Salad

This sprightly side dish is a best seller of Chef Kristin Beringson at Nashville's City Winery.
Photography By Hope Anderson | October 27, 2015


Combine 2 cups each: finely shredded savoy cabbage, red cabbage, Napa cabbage, and Brussels sprouts. Add ½ cup feta, 1 cup dried cranberries, ½ cup marcona almonds; toss gently.

Whisk ½ cup buttermilk, ½ cup mayonnaise, 1 crushed garlic clove, 1/4 cup champagne vinegar, 2 tablespoon ground caraway seeds, and 1 tablespoon honey. Toss cabbage with ¾ of dressing.

Courtesy of City WInery

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  • 2 cups each: finely shredded savoy cabbage
  • red cabbage
  • Napa cabbage
  • Brussels sprouts
  • ½ cup feta
  • 1 cup dried cranberries
  • ½ cup marcona almonds
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • 1 crushed garlic clove
  • 1/4 cup champagne vinegar
  • 2 tablespoon ground caraway seeds
  • 1 tablespoon honey
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