Cabbage is the winter choice for salad. This is a not-so-traditional rendition of an otherwise classic dish.
1 small green cabbage (about 1 1/2 pounds), finely shredded
1 bunch dill, finely chopped
1 garlic clove, peeled and minced
3 tablespoons Krinos Extra Virgin Olive Oil
1 tablespoon Krinos Red Wine Vinegar
1 tablespoon Dijon mustard
1/3 cup plain yogurt
Salt, to taste
Combine the cabbage, dill and garlic in a serving bowl.
In a small jar, shake the olive oil, vinegar, mustard, and yogurt together and pour over the salad just before serving. Season with salt and toss.
Yield: 4 servings