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Savoy Cabbage Slaw with Sumac, Yogurt, and Mint
Author
Phoebe Lapine
Ingredients
1
cup
mint leaves
4
small garlic cloves
2
cups
Greek yogurt
½
cup
mayo
Juice of 1 lemon
1
teaspoon
salt
1
head savoy cabbage
finely shredded
1
teaspoon
sumac
Instructions
In a small food processor, combine the mint, garlic, yogurt, mayo, lemon, and salt. Add two tablespoons warm water and puree until smooth.
In a large mixing bowl, toss together the cabbage with the yogurt mixture.
Transfer to a serving bowl and dust with the sumac. Slaw can be stored in the fridge for up to 3 days.