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summer crunch salad with creamy caesar dressing |

summer crunch salad with creamy caesar dressing


Caesar dressing

  • zest + juice of 1 lemon
  • 1/2 garlic clove
  • 4 good quality anchovies
  • 2 tbsp. olive oil
  • 1/2 c. low-fat Greek yogurt
  • 1/4 c. parmesan cheese
  • salt + pepper to taste


  • 1/2 head green cabbage
  • 4 carrots
  • 2 chioggia (candy cane) beets
  • handful of fresh basil leaves

* To make this in advance, only dress the salad about 15 minute prior to serving. Any longer and it will start to get watery.


  1. To make the dressing, add the first 5 ingredient to a blender and run the machine. Pour the dressing into a bowl and stir in the parmesan cheese. It will be thick. Season with salt and pepper and have a taste. Add extra lemon juice if needed.
  2. Cut the cabbage in half and remove the core. Slice into thin shreds.
  3. Using a vegetable peeler, remove the outer skin from both the carrots and beets.
  4. Peel the carrots into ribbons.
  5. Peel the beets into strips.
  6. Add all of the vegetables to a large bowl.
  7. Pour some of the caesar dressing over the top. Using tongs, toss well to coat adding more dressing as needed.
  8. To serve, thinly slice a small handful of fresh basil leaves and scatter over the top of the salad.
  9. Enjoy chilled.