This is spring/early summer in a bowl. It’s crunchy, it’s creamy, it’s kind of like a slaw but also kind of like a salad. And it’s all farmers’ market veggies.
And as you may know from my past posts, when it comes to salads, I don’t measure. How much of each vegetable is up to you. Here’s what I used:
Broccoli, chopped
Kohlrabi, peeled and diced
Micro Kale
Nappa Cabbage, chopped
Red Onion, finely chopped
And as for the dressing, this is the approximate measurements:
1 cub of Greek yogurt
1-2 teaspoons mayo (optional)
1 garlic clove, minced or garlic powder
parprika
celery seed
salt and pepper
Mix the dressing in the bowl first and then toss with the veggies. If you want it to be vegan, just make an olive oil and vinegar dressing instead of the yogurt dressing.
