Popular Conditions & Diets
Ingredients
11
Serves
6
Recipe by Jaclyn Irwin
Ingredients
11
Serves
6
Side
1/2 cup
Greek Yogurt
2 Tbsp
Pickle Juice
1/4 cup
Fresh Dill
chopped, divided
2 Tbsp
Ranch Seasoning
1 tsp
White Sugar
1/2 Tsp
Sea Salt
1/4 tsp
Black Pepper
1/2 head
Green Cabbage
thinly sliced on a mandolin
4
Radish
thinly sliced into half moons
2
Carrots
shredded
1 cup
Dill Pickles
chopped
1
In a bowl, combine the yogurt, pickle juice, half the dill, ranch, sugar and salt and pepper. Mix well to combine. If the dressing is too thick, add a tiny amount of water, ½ tsp at a time as needed to thin.
2
Place the cabbage, radish, carrots and pickles in a large salad bowl. Drizzle the dressing on top and toss until well combined. Garnish with the remaining dill. Serve and enjoy!
3
Note: To add more flavour you can use some mayonnaise in replacement of the yogurt.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
