If you're looking for a delicious & light seasonal side salad, try this vegan-friendly Lemon Caper Savoy Cabbage Salad! It's crunchy, lemony and refreshing yet it has a briny bite from the capers & onion as an accent.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Sides, Salads
Cuisine: Mediterranean Inspired
Servings: 2
Author: Plant-Based Matters
Ingredients
4-5savoy cabbage leavesteared into bite-size pieces (about 6 oz)
In a large bowl, combine all the ingredients and give a quick toss. Let it rest for 5 minutes.
Serve and enjoy!
Notes
Savoy Cabbage
Savoy cabbage is a variety of cabbage with crinkle leaves.
It has firmer & crunchier leaves and a milder taste than regular green cabbage.
The leaves are crunchy so they withstand in salad very well.
Onion
I use red onion for the accented color and the sweetness.
You can use other onions like yellow or white onions if you prefer.
Lemon
What makes this salad lemony is the lemon zest! Be sure to use it.
Size of lemon and the juiciness may vary. Adjust accordingly.
In my opinion, this particular salad taste better when it has lots of lemon juice so it’s quite punchy & tangy. If you aren’t sure, I recommend using smaller amount than the recipe calls for.
Capers
Capers are typically pickled in brine and sold in a glass jar.
It’s quite briny so you can adjust the amount of salt to your preference.
As an option, use your favorite vegan cheese toppings to enhance the flavor! I use my Brazil Nut Parmesan recipe to change it up.
What’s good about this salad is measurements don’t have to be precise. Find your own preference and adjust the amount accordingly.
Simple salad like this makes a big difference when you use high quality sea salt and extra virgin olive oil!
You can change the texture of the salad if you shred the savoy cabbage into thin strips.
If you like the salad to be less crunchy, massage them with hands. To do so, combine everything except capers in step 1. Let it rest for 5 minutes then add capers at the end.
Use high quality sea salt and extra virgin olive oil.
How to Store
You can make this salad ahead of time and keep in a fridge although the texture of the cabbage will change. Best to consume within 1-2 days.