Creamy Cabbage Salad

Ingredients:

For the Creamy Dressing:

½ cup mayonnaise

½ cup sour cream

1 tablespoon freshly squeezed lemon juice (plus extra, if needed)

1 tablespoon fresh dill, finely minced

1 tablespoon fresh parsley, finely minced

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon celery salt

Kosher salt and freshly ground black pepper, to taste

For the Salad:

1 pound savoy cabbage, thinly shredded (about 4 cups)

2 cups corn kernels (thawed if using frozen)

2 cups green peas (thawed if using frozen)

Make the Dressing:

In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, chopped dill, chopped parsley, garlic powder, onion powder, and celery salt.

Whisk everything together until the mixture is smooth and well blended.

Taste, then add more lemon juice, salt, or pepper as needed for balance.

Assemble the Salad:

Add the shredded savoy cabbage, corn kernels, and peas to the bowl with the dressing.

Toss thoroughly so that all the vegetables are evenly coated in the creamy dressing.

Chill and Serve:

Cover the salad and refrigerate until you’re ready to serve, allowing the flavors to meld and the salad to chill.

Give it a quick toss before serving.

Enjoy this refreshing, creamy cabbage salad cold!