In Season: Middle Eastern Savoy Slaw

Dense, crinkly Savoy cabbage is a treat that’s always a favorite find at farmers market. This crunchy, tender member of the Brassica family is particularly tasty raw, and has a hint of mustard flavor that compliments Middle Eastern spices. The exquisitely veined leaves wrap tightly to the core, making it ideal for shaving in thin slices that are perfect for slaw.

This simple, delicious salad is an adaptation of a recipe that originally appeared in Fine Cooking Magazine. It’s paired with an herb-infused yogurt dressing that ties the elements together to create a standout side dish or vegetarian main course. Toss in some diced roast chicken breast or lamb and you have a tasty, complete protein meal that’s both satisfying and healthy!


printable recipe here: Savoy Slaw


For the salad:

  • 1 small head Savoy cabbage; halved, cored and sliced crosswise into thin ribbons.
  • 1/2 red onion, peeled, halved and thinly sliced
  • 2 medium carrots, peeled and shaved with a peeler into ribbons
  • 1/2 cup fresh mint leaves
  • 1 cup slivered almonds
  • 3/4 cup dried apricots, slivered
  • sea salt and fresh ground pepper
  • 2 whole chicken breasts, roasted and diced (optional)

For the dressing:

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons honey
  • 1 cup plain whole milk yogurt (not Greek)
  • sea salt


Make the dressing first.

  1. In a small skillet, heat the olive oil, cumin and coriander over medium-low heat until the spices are fragrant (about 2-3 minutes). Remove from stove and cool completely.
  2. Add the lemon juice, zest, honey, and 1/2 teaspoon sea salt to the spices and stir to combine. Fold in the yogurt until well combined. Put the dressing in a container and refrigerate for at least one hour to develop the flavors.

To make the slaw:

  1. Combine the cabbage, onion, carrots and mint in a large serving bowl. Add two-thirds of the yogurt dressing and toss. Allow the slaw to sit about 10 minutes to soften the cabbage.
  2. Sprinkle the slivered almonds and apricots over the salad. Season with ground black pepper & sea salt to taste. Drizzle in remaining dressing and lightly toss to mix ingredients. Adjust seasoning as desired.
  3. Place the slaw in the refrigerator for an hour prior to serving to develop the flavors. Serve plain or add diced roast chicken breast (1/2 breast per serving) or lamb.

The slaw can be assembled up to a day in advance and refrigerated.






Categories: Entrees, Gluten-free, Healthy Eating, Salads, Seasonal Recipes, Vegetarian/Vegan RecipesTags: , , , , , , , ,


  1. Looks tasty 🙂

  2. Nice. I didn’t know there was a middle eastern version.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: