The spinach available at the farmers' market here in the Midwest is a favorite of mine. It is crunchy and crinkly and heartier than it's grocery store counterpart. I was searching for a healthier version of coleslaw and decided those hearty leaves could hold up in a slaw. A yogurt based dressing was definitely called for here. I did end up including cabbage in this slaw so did not entirely stray from tradition. My farmers' market stop that day happened to coincide with the first Savoy cabbage of the season. You will want to use either Napa or Savoy in this recipe. The texture of green or red cabbage was not as compatible with spinach.
Spinach Slaw with Yogurt Dressing
by Inspired by the Seasons
- 2 c sliced spinach leaves
- 2 c either Savoy or Napa cabbage
- 2 T cucumber cut into 1/2" cubes
- 2 T green onions, finely chopped
- 1/2 c grated carrot
- 1/2 c plain yogurt (I used Fage brand)
- 2 T olive oil
- 2 T smoked horseradish sauce ( or 1 T Dijon mustard)
- 1/2 tsp salt
- 2 T chopped fresh chives
Combine the above ingredients in a large bowl and whisk together. Toss in remaining vegetables and serve. Savoy cabbage will hold it's crunch up to 24 hours later, if using Napa you will want to serve it right away.