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Middle Eastern Savoy Cabbage Salad

Scott Phillips

Servings: 4 to 6

Middle Eastern ingredients like lemon, yogurt, cumin, and coriander flavor a creamy dressing that crinkly Savoy cabbage soaks right up. It’s a lovely accompaniment to grilled lamb. Use regular yogurt for the dressing; Greek yogurt is too thick. If you have extra dressing, use it as a dip for vegetables or to dress another small 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

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 5
  • Sodium (mg): 180
  • Carbohydrates (g): 15
  • Fiber (g): 5
  • Protein (g): 5


  • Soak the onion in cold water to mellow it, about 20 minutes. Drain.
  • 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.
  • Add the lemon juice and zest, honey, and 1/2 tsp. salt to the spices in the pan and stir to combine. With a silicone spatula, fold in the yogurt until well combined.
  • Put the cabbage, carrots, mint, and onion in a large serving bowl. Toss the salad with about two-thirds of the dressing. Let sit for about 10 minutes to soften the cabbage. Sprinkle the chopped pistachios over the salad. Grind some black pepper over the top and then drizzle with more dressing to taste. Season to taste with additional salt and pepper, and serve.

Make Ahead Tips

The salad can be made up to 1 day ahead and refrigerated, covered.


Rate or Review

Reviews (4 reviews)

  • Lori_Obert | 12/06/2020

    I loved this! Wanted something lighter after a few too many heavy meals and this fit the bill. I made exactly as written and thought the cabbage had the perfect amount of crisp. Served with salmon.

  • NikkiR | 02/15/2016

    Wow! I loved this salad. Yes, it stayed fairly (but not overly) crispy, but cabbage salads are crispy. The flavors were absolutely delicious, and it is a great use of winter produce. I'll make this again and again.

  • grlup | 12/16/2015

    This sounded promising however it wasn't worth the effort. The Savoy did not soften up sufficiently even after sitting overnight. Perhaps it would work better with regular green cabbage.

  • MargeS | 11/25/2015

    I made this with standard green cabbage, and it was great. One family member would have preferred it without the onion.

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