Cabbage and White Bean Caesar Salad

Thinly shredded cabbage and creamy white beans are tossed with a tangy lemon-garlic yogurt Caesar dressing, Parmesan, and crisp croutons for a hearty salad that holds up well at the table.

Prep: 20 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 1 medium head (about 2 lb / 900 g) green cabbage
• 2 15-ounce cans (425 g each) canned cannellini beans
• 0.75 cup (180 g) plain greek yogurt
• 0.5 cup finely grated (45 g) parmesan cheese
• 1 large lemon
• 2 cloves garlic
• 1 tablespoon (15 g) dijon mustard
• 3 tablespoons (45 ml) extra-virgin olive oil
• 0.5 teaspoon (1 g) black pepper
• 1 cup (30 g) croutons

Cooking instructions

1. Remove the cabbage's tough outer leaves and core, then thinly shred the cabbage. Drain and rinse the beans thoroughly; pat them dry with a clean towel. (about 8 min)
2. In a large bowl, whisk the yogurt, finely grated Parmesan, juice and finely grated zest of the lemon, minced garlic, Dijon mustard, olive oil, and black pepper until smooth. If the dressing is very thick, whisk in 1 to 2 tablespoons (15 to 30 ml) of water. (about 5 min)
3. Add the shredded cabbage and beans to the dressing. Toss thoroughly until every piece is coated. Taste and adjust with more lemon juice or pepper if needed. (about 5 min)
4. Let the salad stand for 2 minutes to slightly soften the cabbage, then fold in the croutons immediately before serving so they remain crisp. (about 2 min)